• Begin by preparing your vegetables. Clean the leek well to remove any sand. Remove the dark green part and save it for another use. Thinly slice the white portion of the leek, mince the garlic, chop the asparagus into 2-inch segments, and mince the parsley.
• Clean the chicken breasts by trimming off any excess fat or tendons. Season the chicken with the described spices. Heat oil in a pan over medium heat and cook the chicken for a few minutes on each side until it achieves a golden color and is cooked through. Once done, cover it and set aside.

For the Chicken and Rice:

• In the same pan, on medium heat, add the sliced leeks. Sauté for 2 minutes before adding the minced garlic and asparagus. Continue to cook until these ingredients become slightly soft and aromatic.
• Stir in the rice and allow it to toast for 1-2 minutes until it turns a slightly brown color. Then, pour in chicken stock and mix everything thoroughly. Reduce the heat to low and let it simmer for 15 minutes.
• Check the rice; if it’s not quite cooked, add small amounts of chicken stock as needed until it is fully cooked.
• When most of the liquid is absorbed, mix in the Boursin cheese puck and frozen peas.
• Add the juice from half a lemon, followed by more Italian seasoning and adjust with salt and pepper as per your taste.
• Restore the cooked chicken on top, garnishing with freshly minced parsley, grated Parmesan, and a dash of red pepper flakes before serving. Enjoy your dish!