One Pot Greek Chicken and Orzo

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 1/2 pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper (to taste)

2 tablespoons unsalted butter

2 large shallots (diced)

3 cloves garlic (minced)

1 teaspoon dried oregano

3/4 teaspoon dried basil

1/2 teaspoon dried paprika

1/2 teaspoon dried dill

1/4 teaspoon dried thyme

1/8 teaspoon ground cinnamon

2 tablespoons all-purpose flour

3 cups chicken stock

1 cup orzo pasta

3 cups chopped baby spinach

2 cups cherry tomatoes (halved)

1/2 cup crumbled feta

Directions

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.