Boursin Chicken Casserole

• porciones: 6 servings
• tiempo total: 55 minutes

Ingredientes

Cooking spray

6 bone-in, skin-on chicken thighs (about 2 3/4 lbs.)

1 tsp. kosher salt, plus more to taste

1 tsp. ground black pepper, divided

1 Tbsp. olive oil

2 1/2 cups chicken broth, divided

1/2 cup heavy cream

1 Tbsp. lemon zest plus 3 Tbsp. fresh juice (from 1 lemon)

1 garlic clove, grated

1 1/2 cups orzo pasta

1 (5.3-oz.) pkg. garlic and herb spreadable cheese (such as Boursin)

2 cups chopped baby spinach

1 Tbsp. chopped fresh chives

Instrucciones

Gather all ingredients.

Preheat the oven to 400°F. Coat a 3-quart baking dish with cooking spray.

Season the chicken thighs with salt and 1/2 teaspoon pepper.

Heat a large skillet over medium heat. Add the olive oil, then chicken thighs skin-side down and cook for 8 to 10 minutes until lightly golden and the skin releases easily from the skillet. Turn the chicken thighs and cook on the other side for 6 to 8 more minutes. Remove from the heat.

Meanwhile, mix together 2 cups chicken broth, cream, lemon zest, garlic, and black pepper in the prepared casserole dish. Crumble half of the Boursin cheese into the broth mixture, then add the orzo and stir gently to combine. Nestle the chicken thighs into the dish, skin-side up. Cover the casserole dish tightly with foil.

Bake in preheated oven 20 minutes. Uncover and bake for another 12 to 16 minutes, until the orzo is tender, has absorbed most of the stock, and the chicken reaches 165°F on an instant read thermometer.

Remove the chicken thighs from the casserole, then stir in the spinach and lemon juice. If desired, heat the remaining 1/2 cup chicken broth and stir in a few tablespoons at a time for saucier orzo.

Serve each chicken thigh with some of the orzo mixture, a sprinkle of chives, and some of the remaining Boursin cheese crumbled over top.