Season & Sear Chicken: Pat chicken dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, smoked paprika, kosher salt, and black pepper. Heat olive oil and 1 tbsp butter in a deep 12-inch skillet over medium-high heat. Add chicken and sear for 5 to 6 minutes per side until beautifully golden brown and cooked through (165°F / 74°C internal temp). Transfer to a plate and tent loosely with foil.

Toast the Orzo & Sauté Aromatics: In the same skillet over medium heat, add minced garlic and dry orzo directly to the flavorful chicken drippings. Toast the orzo, stirring constantly for 1 to 2 minutes, until lightly nutty, fragrant, and golden.

Simmer the Orzo: Pour in the low-sodium chicken broth, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Bring to a boil, then reduce heat to medium-low, cover with a lid, and simmer for 9 to 10 minutes, stirring occasionally so the orzo doesn't stick, until tender and most liquid is absorbed.

Melt Boursin & Wilt Spinach: Uncover the pan and reduce heat to low. Add the entire wheel of Boursin Garlic & Fine Herbs cheese, fresh baby spinach, grated Parmesan, and fresh lemon juice. Stir gently until the cheese completely melts into a luxurious, creamy sauce and the spinach wilts down.

Assemble & Serve: Slice the seared chicken or nestle the whole cutlets directly back into the warm creamy orzo. Garnish with chopped fresh parsley, an extra sprinkle of parmesan, and freshly cracked black pepper. Serve warm straight from the skillet!