Creamy Sun-Dried Tomato Chicken and Orzo

Preheat your oven to 400°F (200°C).

In a small bowl, combine the dried oregano, paprika, red pepper flakes, salt, and black pepper to create a spice blend.

Pat the chicken thighs dry and season them generously on all sides with the spice blend. Drizzle with olive oil.

In a large, oven-safe skillet over medium-high heat, sear the chicken thighs for a few minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Reduce the heat to medium and add the butter to the skillet. Once melted, add the diced onion and sauté until softened, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the dried orzo and toast it in the pan for about a minute.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet.

Add the chicken broth and bring the mixture to a boil.

Stir in the Dijon mustard, sun-dried tomatoes, and 1/4 cup of Parmesan cheese.

Add the fresh spinach and heavy cream, stirring until the spinach has wilted into the sauce.

Return the seared chicken thighs to the skillet, nestling them into the orzo mixture.

Transfer the skillet to the preheated oven and bake for 15 minutes, or until the orzo is cooked through and the chicken is fully cooked.

Remove from the oven and garnish with a squeeze of fresh lemon juice, chopped rosemary, and additional Parmesan cheese before serving.