Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
6
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C). Season both sides of chicken breasts with Cantanzaro herbs and salt.
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.
Add shallot and garlic to the same skillet. Cook until fragrant, about 30 seconds. Add orzo and stir to coat with oil.
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.
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).
Move chicken to the side, and add in the spinach. Stir until spinach wilts, about 1 minute. Serve immediately.
Cook’s Note
Cantanzaro herb seasoning is from the Savory Spice Shop and is a blend of marjoram, basil, thyme, rosemary, oregano, garlic and lemon peel.
The residual heat from baking will be enough to allow the spinach to wilt down.
If desired, cut cooked chicken into bite-sized pieces before serving.
Nutrition Facts (per serving)
| 578 | Calories |
| 26g | Fat |
| 34g | Carbs |
| 51g | Protein |
