One-Pot Creamy Boursin & Chicken Orzo Simmer

Instructions

1. 1

   Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Season your 1 lb boneless, skinless chicken thighs with 0.5 tsp kosher salt and 0.25 tsp black pepper. Add the chicken to the pan and sear until golden brown on the outside, about 5-6 minutes. (It doesn't need to be cooked all the way through yet).

   6 min

   Tip: Don't touch the chicken for the first 3 minutes! Letting it sit undisturbed is how you get those delicious, caramelized brown bits on the bottom of the pan.

2. 2

   While the chicken is searing, quickly dice your 1 medium yellow onion.

   3 min

   Tip: If you bought pre-diced onions from the produce section to save time tonight, I am standing up and applauding you. Use about 1 cup.

3. 3

   Lower the heat to medium. Add the diced 1 medium yellow onion right into the pan with the chicken. Cook for 2 minutes until slightly softened, then stir in the 1.5 cups dry orzo pasta. Toss everything together so the orzo gets coated in the chicken drippings and toasts slightly.

   3 min

   Tip: Toasting the orzo for just 60 seconds builds a nutty, deeper flavor profile that makes this taste like it took hours.

4. 4

   Pour in the 3.5 cups low-sodium chicken broth along with the remaining 0.5 tsp kosher salt and 0.25 tsp black pepper. Scrape up any brown bits from the bottom of the pan. Bring to a gentle boil, then cover tightly, reduce the heat to medium-low, and let it simmer until the orzo is tender and most of the liquid is absorbed. Give it a stir halfway through so the pasta doesn't stick.

   12 min

   Tip: Orzo is a thirsty pasta and acts a lot like rice. Keep an eye on it—if it looks too dry before the pasta is tender, splash in another 1/4 cup of broth or water.

5. 5

   While the orzo simmers, zest and juice your 1 whole lemon. Unwrap your 1 package (5.2 oz) Garlic & Fine Herbs Boursin cheese so it's ready to go.

   2 min

   Tip: Always zest your lemon before you cut it to juice it. Trying to zest a squished, hollowed-out lemon half is a tragedy.

6. 6

   Remove the lid from the skillet. Drop in the 1 package (5.2 oz) Garlic & Fine Herbs Boursin cheese and stir gently until it completely melts into the broth, creating a rich, creamy sauce. Fold in the 3 cups baby spinach along with your lemon zest and lemon juice. Turn off the heat, cover for 2 minutes to let the spinach wilt, and serve hot.

   4 min

   Tip: The sauce will look slightly loose right when you finish, but it thickens rapidly as it cools for a minute or two.