Creamy Sun-Dried Tomato Chicken and Orzo

In a small bowl, combine oregano, paprika, crushed red pepper, salt, and pepper.

Heat olive oil in a large, oven-safe skillet over medium-high heat. Season the chicken thighs generously with the spice mixture.

Add the chicken to the hot skillet and cook for about 5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, melt the butter. Add the chopped shallot and cook for a few minutes until softened.

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

Stir in the uncooked orzo and toast for a couple of minutes.

Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Let the alcohol cook off.

Pour in the chicken broth, stir, and bring to a boil. Let it boil for 5 minutes.

Stir in the whole grain mustard and sun-dried tomatoes.

Pour in the heavy cream and stir to combine.

Stir in the freshly grated Parmesan cheese and fresh spinach. Cook until the cheese has melted and the spinach has started to wilt.

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

Transfer the skillet to a preheated oven and bake at 400°F (200°C) for 15 minutes, or until the chicken is cooked through and the orzo is tender.

Remove from the oven and finish with the juice of one lemon. Garnish with additional freshly grated Parmesan cheese and chopped fresh parsley before serving.