Season the Chicken: Start by evenly seasoning both sides of the chicken breasts with garlic powder, paprika, salt, and freshly cracked black pepper. This step builds a flavorful base for your dish. Let the chicken sit for a few minutes while you prepare the skillet to maximize the flavor infusion.

Sear the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, carefully add the seasoned chicken breasts and sear for 4–5 minutes on each side until fully cooked. Remove the chicken from the skillet and keep it warm on a plate.

Toast the Orzo: In the same skillet, add 1 cup of orzo. Stir frequently over medium heat for about 1–2 minutes until the orzo is lightly toasted. This enhances the nutty flavor of the orzo.

Cook the Orzo: Pour in 3 cups of chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Simmer for about 8–10 minutes until the orzo is tender.

Make it Creamy: Lower the heat and stir in 1 cup of heavy cream and 4 ounces of Boursin cheese. Stir until the cheese melts completely and the sauce becomes smooth and creamy.

Add Fresh Spinach: Once the sauce is creamy, add a generous handful of fresh spinach. Stir gently until the spinach wilts down, about 1–2 minutes.

Combine the Chicken: Return the seared chicken to the skillet, allowing to heat through for about 2 minutes.

Serve and Garnish: Plate the creamy Boursin Orzo with Chicken and drizzle any remaining sauce over it. Garnish with freshly grated Parmesan cheese and chopped parsley.