1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes until they’re golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
3. Pour in the orzo and cook for 1-2 minutes, stirring occasionally, until the orzo is lightly toasted.
4. Add the chicken broth and bring it to a boil. Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally, until the orzo is al dente and the liquid has mostly absorbed.
5. Stir in the Boursin cheese and frozen peas, mixing until the cheese has melted and created a creamy sauce. Return the chicken to the skillet and heat through for another 2-3 minutes.
6. Garnish with fresh parsley if desired, and serve hot.

I love how the orzo takes on a slightly nutty flavor when toasted, and the Boursin cheese brings everything together with its savory, herby notes. It’s one of those dishes where you’ll find yourself sneaking bites straight from the pan!