Ingredients:

  • 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1½ cups uncooked orzo pasta
  • 3 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 5.3 oz Boursin Garlic & Herb cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped sun-dried tomatoes, packed in oil
  • 2 cups fresh baby spinach
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with the 2 tbsp olive oil.
  2. In a large mixing bowl, toss the 1½ lbs chicken pieces with salt, black pepper, and 1 tsp dried oregano. Spread the chicken evenly across the bottom of the prepared baking dish.
  3. Scatter 1½ cups uncooked orzo and 1/4 cup chopped sun-dried tomatoes around the chicken pieces.
  4. Pour 3 cups chicken broth over the mixture, ensuring the orzo is mostly submerged. Place the 5.3 oz Boursin cheese puck whole in the center of the dish.
  5. Cover the pan tightly with aluminum foil to trap steam. Bake for 25–30 minutes.
  6. Remove the foil. Using a spatula, stir the melted Boursin cheese into the broth and orzo until the sauce is velvety and uniform.
  7. Fold in 2 cups fresh baby spinach and sprinkle 1/2 cup grated Parmesan cheese over the top.
  8. Return the dish to the oven, uncovered, for another 5 minutes until the Parmesan is melted and the spinach is wilted.
  9. Use a meat thermometer to verify the chicken has reached a safe internal temperature of 165°F (74°C) before serving.