Creamy Chicken Boursin Orzo Bake
This creamy chicken Boursin orzo bake is a one-pot dish that comes together fast for those busy nights. With minimal prep, and about 40 minutes of hands-off time in the oven, dinner will be ready in just about an hour.
INGREDIENTS :
- 1 1/2 pounds boneless skinless chicken breasts
- 2 teaspoons Cantanzaro herbs
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 6 cloves garlic, minced
- 2 cups orzo pasta
- 2 cups chicken broth
- 1 3/4 cups milk
- 1/4 cup whipping cream
- 1/3 cup sun-dried tomatoes, cut into short, thin strips
- 1 (5.2 ounce) package Boursin® Garlic and Fine Herbs Cheese
- 2 cups chopped spinach
DIRECTION:
- Preheat the oven to 400 degrees F (200 degrees C). Season both sides of chicken breasts with Cantanzaro herbs and salt.
- Heat olive oil and butter in a deep dish cast iron skillet or Dutch oven over medium-high heat until shimmering. Add chicken in a single layer, and cook until browned, about 3 minutes per side. Remove to a plate and keep warm.
- Add shallot and garlic to the same skillet. Cook until fragrant, about 30 seconds. Add orzo and stir to coat with oil.
- Stir in chicken broth, milk, and whipping cream; stir in sun dried tomatoes. Nestle Boursin cheese wheel into the orzo mixture in the center of the skillet. Add chicken back to the skillet; cover.
- Bake in the preheated oven until orzo is tender with a bite and chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Move chicken to the side, and add in the spinach. Stir until spinach wilts, about 1 minute. Serve immediately.
