Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!
5 stars (31 ratings)
Ingredients
1 ½poundsboneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2tablespoonsunsalted butter
2large shallots, diced
3clovesgarlic, minced
1teaspoondried oregano
¾teaspoondried basil
½teaspoondried paprika
½teaspoondried dill
¼teaspoondried thyme
⅛teaspoonground cinnamon
2tablespoonsall-purpose flour
3cupschicken stock
1cuporzo pasta
3cupschopped baby spinach
2cupscherry tomatoes, halved
½cupcrumbled feta
Instructions
Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes.
Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach until wilted, about 3 minutes. Return chicken to the Dutch oven.
Serve immediately, sprinkled with tomatoes and feta.