Start by gathering your ingredients. Chop the fresh spinach into bite-sized pieces and mince the garlic cloves. Ensure your boneless, skinless chicken breasts are ready to go, as we will be sautéing them shortly.

Heat a large skillet over medium heat, then drizzle in a generous amount of olive oil. Season the chicken breasts with salt and pepper, ensuring they are evenly coated. Once the skillet is hot, add the chicken and cook for 6-7 minutes on each side until they turn golden brown and are no longer pink in the center. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add the minced garlic and sauté for about 1 minute until it becomes fragrant and golden, stirring to avoid burning.

Pour the low-sodium chicken broth into the skillet and bring it to a gentle boil. Stir in the orzo pasta, ensuring it's well distributed in the broth. Cook the orzo for 8-10 minutes, stirring occasionally, until it reaches an al dente texture.

Once the orzo is cooked, reduce the heat to low and mix in the Boursin cheese. Stir continuously until the cheese melts and transforms the broth into a creamy, luscious sauce.

Finally, add the chopped spinach to the skillet and stir gently until just wilted, which should take about 1-2 minutes. Slice the sautéed chicken and fold it into the creamy orzo mixture, allowing the flavors to meld together beautifully. Serve your masterpiece in bowls while it’s hot.