Ingredients:

  • 1.5 cups (300g) uncooked orzo pasta
  • 3 cups (710ml) low-sodium chicken broth
  • 5.3 oz (150g) Garlic & Fine Herbs Boursin cheese, cubed
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (150g) cherry tomatoes, halved
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (10g) fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). Pour the olive oil into the bottom of a 9x13 inch baking dish, spread the dry orzo evenly, and stir in the thyme, salt, and pepper.
  2. Pour the chicken broth over the orzo. Note: This ensures every grain is coated in oil and seasoning.
  3. Cube the Boursin cheese and nestle the pieces evenly into the liquid. Stir gently to make sure the orzo is completely submerged.
  4. Press the chicken thigh pieces and halved cherry tomatoes into the mixture. Ensure the chicken is partially submerged so it steams while it roasts.
  5. Bake for 25–30 minutes. Wait until the liquid is mostly absorbed and the edges of the orzo are golden brown.
  6. Check the chicken with a thermometer. It must reach 165°F (74°C) to be safe and juicy.
  7. Remove the pan from the oven. Immediately stir in the fresh baby spinach and lemon juice.
  8. Fold the mixture gently until the spinach wilts from the residual heat.
  9. Garnish with chopped parsley.
  10. Let it sit for 5 minutes before serving. Note: This allows the sauce to thicken up slightly.