One Pot Chicken Orzo Recipe

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• 2 tablespoons oil
  Ingredient note

  Source: 2 tablespoons oil
• 2 each boneless skinless chicken breasts
  Ingredient note

  Source: 2 boneless skinless chicken breasts
• As Needed + ½ teaspoon salt
  Ingredient note

  Source seasoning: salt and pepper; Source: ½ teaspoon salt
• As Needed + ⅛ teaspoon Black pepper
  Ingredient note

  Source seasoning: salt and pepper; Source: ⅛ teaspoon black pepper
• 2 cloves garlic (finely minced)
  Ingredient note

  Source: 2 cloves garlic (finely minced)
• 3 cups low sodium chicken broth
  Ingredient note

  Source: 3 cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 250 grams)
  Ingredient note

  Source: 1½ cups dry orzo pasta (about 250 grams)
• 2 cups fresh spinach (roughly chopped)
  Ingredient note

  Source: 2 cups fresh spinach (roughly chopped)
• 75 grams garlic herb Boursin cheese (2.6 oz or half one package)
  Ingredient note

  Source: 75 grams garlic herb Boursin cheese (2.6 oz or half one package)
• 2 tablespoons shredded Parmesan cheese
  Ingredient note

  Source: 2 tablespoons shredded Parmesan cheese

1. In a large skillet, heat oil over medium-high heat.
2. Slice the chicken thinly and season with salt and pepper. Add the chicken to the skillet and brown on each side, about 2-3 minutes per side (you can do this in batches if you want them nice and golden -- they do not need to be cooked through as they will continue cooking with the orzo).
3. When the chicken is browned, add the garlic and cook 1 minute.
4. Stir in the broth, orzo (uncooked), salt and pepper. Bring back to a simmer and then cover and reduce the heat to medium-low (to maintain a low simmer).
5. Cook, stirring often, until orzo is al dente, about 8-10 minutes. Chicken will easily be cooked through in this time. You should still have a bit of liquid in the pan.
6. Stir in spinach, Boursin, and Parmesan. Taste and adjust seasonings to your liking.