Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
  • 1.5 cups uncooked orzo pasta
  • 5.3 oz Garlic & Fine Herbs Boursin cheese, chilled and cubed
  • 2.5 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 0.5 tsp cracked black pepper
  • 2 cups fresh baby spinach
  • 1 cup cherry tomatoes, halved
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Spread the diced chicken breasts and uncooked orzo evenly across the bottom of a 9x13 inch baking dish.
  3. Scatter the halved cherry tomatoes around the chicken.
  4. Pour the chicken broth over the mixture, ensuring the orzo is fully submerged.
  5. Dot the cubed Boursin cheese evenly across the top of the pan.
  6. Cover the dish tightly with aluminum foil and bake for 20 minutes.
  7. Remove the foil and stir the mixture gently. Bake uncovered for an additional 5–10 minutes until the sauce is thickened and the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove the pan from the oven and immediately stir in the fresh baby spinach until wilted.
  9. Stir in the lemon juice and fresh parsley.
  10. Let the dish rest for 5 minutes to allow the sauce to set before serving.