Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 0.5 medium red onion, finely diced
  • 1.5 cups uncooked orzo pasta
  • 3 cups low-sodium chicken stock, warmed
  • 1 large lemon, zested and juiced
  • 2 cups fresh baby spinach, packed
  • 1 cup cherry tomatoes, halved
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.75 cup feta cheese, crumbled
  • 2 tbsp fresh dill or parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Season the chicken thigh pieces with oregano, smoked paprika, salt, and black pepper.
  2. In a 12-inch deep oven-proof skillet over medium-high heat, heat the olive oil and sear the chicken pieces until a golden-brown crust forms. Add the diced red onion and minced garlic, sautéing until fragrant.
  3. Add the dry orzo to the skillet. Stir constantly for 2 minutes to toast the grains in the oil and chicken fat until they smell nutty and appear golden.
  4. Pour in the warmed chicken stock, half of the lemon juice, and lemon zest. Stir to scrape up any browned bits (fond) from the bottom of the pan. Bring to a light simmer.
  5. Transfer the skillet to the oven (or pour contents into a 9x13 baking dish). Cover tightly with foil. Bake for 20 minutes until the liquid is mostly absorbed and the orzo is tender.
  6. Remove from the oven. Immediately fold in the fresh baby spinach, halved cherry tomatoes, and Kalamata olives. The residual heat will wilt the spinach and soften the tomatoes without overcooking them.
  7. Top with crumbled feta cheese and fresh dill or parsley before serving.