Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1.5 cups dried orzo pasta (300g)
  • 1 tbsp extra virgin olive oil
  • 3 cups low-sodium chicken stock
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 2 cups fresh baby spinach
  • 1 large lemon, zested and juiced
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp dried oregano

Instructions:

  1. Season the chicken pieces with salt and pepper. Heat olive oil in a 12-inch deep-sided skillet over medium-high heat. Sear chicken for 5 minutes per side until a golden crust forms. Remove chicken from the pan and set aside.
  2. Reduce heat to medium. Add shallots and garlic to the pan drippings and sauté for 60 seconds. Add the dry orzo to the pan and stir for 2 minutes until the grains are lightly toasted and fragrant.
  3. Pour in the chicken stock, scraping the bottom of the pan to release the fond. Return the chicken and any juices to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until orzo is al dente.
  4. Remove the lid and stir in the fresh baby spinach, lemon juice, lemon zest, and dried oregano. Stir for 60 seconds until spinach is wilted. Turn off heat and mix in the Parmesan cheese before serving.