Chicken and Orzo


  • 2 Tbsp olive oil
  • 6 pcs. boneless, skinless chicken thighs
  • 1 tsp salt
  • 3/4 cup white wine
  • 1 large shallot
  • 1 cup orzo
  • 1/4 cup sundried tomatoes, drained and chopped
  • 3 cups chicken broth
  • 3 Tbsp fresh lemon juice
  • 1 tsp oregano
  • 5 oz chopped fresh spinach
  • 4 oz feta cheese (optional)


  1. Set a large skillet over medium heat and add olive oil. Season chicken thighs with salt. Place chicken in skillet, cooking 5-6 minutes on each side or until golden brown. Remove chicken from skillet and put aside.
  2. To the same skillet add white wine to deglaze the pan. Next add shallot, cooking until softened. Add sundried tomatoes, oregano and orzo. Stir orzo until lightly toasted- about 2 minutes.
  3. Add chicken broth and lemon juice and stir.
  4. Place chicken thighs back into pan, cover, and simmer until chicken has reached an internal temperature of 165 degrees and orzo is cooked. Before removing from heat add 5 oz of fresh spinach. Stir gently until wilted.
  5. Remove from heat and top with feta cheese.