Ingredients

• 1.5 pounds boneless skinless chicken breasts
• 2 teaspoons 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
• 1.75 cups milk
• 0.25 cups whipping cream
• 0.33 cups sun-dried tomatoes , cut into short, thin strips
• 1 , 5.2 ounce
• 2 cups spinach

Instructions

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

Nutrition per serving