1. Pat chicken dry, cut into bite-sized pieces, and season with salt and pepper.

2. Heat olive oil and butter in a large pot over medium-high heat and brown the chicken until golden, about 5–7 minutes, then remove and set aside.

3. Add diced onion to the same pot and sauté until translucent, about 2–3 minutes, then stir in minced garlic and cook until fragrant.

4. Add orzo to the pot and toast for 1–2 minutes until edges turn golden.

5. Pour in chicken broth, scrape up browned bits, return chicken to the pot, bring to a simmer, cover, and cook for 8–10 minutes until orzo is tender.

6. Reduce heat to low and stir in Boursin cheese until melted and creamy.

7. Add fresh spinach and lemon juice, stirring until spinach wilts and sauce is well combined.

8. Adjust seasoning with salt and pepper, add extra broth for desired consistency, and serve immediately.