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Prepare by chopping spinach and mincing garlic.
Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper; cook until golden brown (6-7 minutes per side).
Remove chicken; sauté garlic in the same pan until fragrant (about 1 minute).
Add chicken broth; bring to a boil. Stir in orzo and cook until al dente (8-10 minutes).
Reduce heat; mix in Boursin cheese until melted. Stir in spinach until wilted.
Slice cooked chicken and fold into the orzo mixture before serving.