About the Recipe
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
Preparation
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Season both sides of chicken breasts with Cantanzaro herbs and salt.
Step 2
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.
Step 3
Add shallot and garlic to the same skillet. Cook until fragrant, about 30 seconds. Add orzo and stir to coat with oil.
Step 4
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.
Step 5
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).
Step 6
Move chicken to the side, and add in the spinach. Stir until spinach wilts, about 1 minute. Serve immediately.
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