Add the olive oil, butter, and onion to a pot over medium-high heat. Sauté the onion for about 3 to 4 minutes until it's translucent and fragrant, stirring occasionally. This step is crucial as it lays the foundation for the flavor base of your dish.
Next, stir in the garlic and orzo. Cook for 2 to 3 minutes, stirring fairly often. You want the orzo to slightly toast and absorb the lovely flavors from the garlic and onion. Watch for a light golden color, which indicates it's ready.
Pour in the chicken broth. As it heats up, you will notice it bubbling gently. Allow it to continue cooking uncovered for about 10 minutes, stirring frequently. Keep an eye on the heat; you want it to gently bubble, not boil furiously. If it seems to be reducing too quickly, add a splash more broth.
Once the orzo is tender and most of the liquid has been absorbed, stir in the Boursin cheese until it melts and combines smoothly with the pasta, creating a creamy sauce. This is where the magic happens; you’ll know it’s ready when it resembles a comforting, creamy risotto.
Take the pot off the heat and stir in the spinach and chicken. Cover the pot for 5 minutes. The residual heat will wilt the spinach and heat through the chicken, making everything wonderfully cohesive.
Season with salt and pepper to taste. This final touch enhances all the flavors, ensuring that each bite is delicious. If you like, sprinkle some chopped chives on top for a touch of freshness before serving.
