One Pot Chicken & Orzo

This simple but delicious meal is perfect for a busy weeknight. It's flavorful, satisfying and easy to make. The bonus is you can cook it in one skillet.

Ingredients:

1 ½ chicken thighs (you can use chicken breast)

2 TBSP. butter

1 small yellow onion, diced

3 cloves garlic, minced

Salt and Pepper to taste

1 tsp. Mediterranean oregano

1 tsp. basil

1 tsp. smoked paprika

½ tsp. dill

½ tsp thyme

¼ tsp cinnamon

2 TBSP. Flour

3 Cups chicken broth

1 cup orzo pasta, uncooked

3 cups baby spinach, chopped

2 cups cherry tomatoes, halved

½ cup crumbled feta cheese

Directions:

1. Season chicken with salt and pepper

2. Melt butter in a large deep skillet over medium heat.  Add chicken to the skillet in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side; set aside.

3. Add onion, and cook, stirring occasionally, until tender, about 2-4 minutes.

4. Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon until fragrant, about 1 minute.

5. Whisk in flour until lightly browned, about 1 minute.

6. Stir in chicken stock, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste.

7. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach until wilted. Return chicken to the skillet.

8. Serve immediately, sprinkled with tomatoes and feta.