Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tbsp butter
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 cup uncooked orzo pasta
  • 3 cups low sodium chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken dry and season with salt, pepper, and paprika. Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Sear chicken until browned on all sides (about 3-5 minutes per side). Remove chicken and set aside.
  2. Lower heat to medium and melt butter in the same pan. Sauté diced onion until translucent, then stir in minced garlic and cook for 60 seconds. Add dry orzo and toast for 2 minutes until golden.
  3. Pour in white wine to deglaze the pan, scraping up the brown bits. Add chicken broth and stir. Return the seared chicken and juices to the pan.
  4. Bring to a gentle bubble, reduce heat to low, cover, and simmer for 10-12 minutes until liquid is mostly absorbed.
  5. Stir in Parmesan cheese and baby spinach until spinach is wilted. Finish with lemon juice and chopped fresh parsley.