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One Skillet Spinach, Chicken and Orzo

by Chef Ana Pozo · Inspired With A Twist

One Skillet Spinach Chicken and Orzo in a black cast iron pan set on a wooden surface with a white linen underneath

Ingredients

  • Chicken thighs, skin on and bone in (you can also use breasts)
  • Orzo pasta
  • Fresh garlic
  • Fresh or frozen spinach
  • Lemon juice + zest
  • Smoked paprika
  • Dried oregano
  • S + P
  • Garlic and Herb seasoning (you can also use Italian seasoning)
  • White wine
  • Olive oil
  • Stock, Chicken or veggie
  • Heavy cream

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Chop the Garlic very finely, place it in a small bowl and add lemon zest to it, mix together. Rub the chicken with olive oil, smoked paprika, S + P, and oregano. Heat olive oil in an oven-safe skillet set over medium-high heat. When the oil is shimmering, add the chicken, skin side down first. Sear on both sides until golden, about 5-6 minutes per side. Remove the chicken from the skillet.
  3. . In the same skillet, drizzle more olive oil (if needed) and add the garlic and lemon zest mix. Cook until fragrant, about 1 minute. Add orzo, cooking until lightly golden, 2-3 minutes. Sprinkle the herb mix along with salt. De-glaze the Pan by adding the wine, add the stock and Bring to a boil, cook 3-5 minutes, then add the cream, parmesan and spinach, stirring until the spinach has wilted. Place the chicken and any juices left back into the skillet. Transfer to the oven and cook, uncovered for 25 minutes, or until the chicken is cooked through.
  4. Enjoy!