Loading...

Pat the chicken thigh pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add the minced shallot to the same skillet and cook for 2-3 minutes, stirring frequently, until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the uncooked orzo pasta and cook for 1-2 minutes, stirring constantly, until lightly toasted.

Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Remove the skillet from the heat. Stir in the fresh spinach a handful at a time, allowing it to wilt into the hot orzo. Continue stirring until all the spinach is incorporated and wilted.

Stir in the Greek yogurt, lemon zest, lemon juice, and 1/2 cup grated Parmesan cheese. Mix until well combined and creamy. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, or to taste.

Return the cooked chicken to the skillet and gently fold it into the creamy orzo. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.


Pat the chicken thigh pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add the minced shallot to the same skillet and cook for 2-3 minutes, stirring frequently, until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the uncooked orzo pasta and cook for 1-2 minutes, stirring constantly, until lightly toasted.

Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Remove the skillet from the heat. Stir in the fresh spinach a handful at a time, allowing it to wilt into the hot orzo. Continue stirring until all the spinach is incorporated and wilted.

Stir in the Greek yogurt, lemon zest, lemon juice, and 1/2 cup grated Parmesan cheese. Mix until well combined and creamy. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, or to taste.

Return the cooked chicken to the skillet and gently fold it into the creamy orzo. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
