One-Skillet Mediterranean Chicken & Orzo

Steps

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1. 1
   Cut the chicken breast into long strips or cubes, season with salt and freshly cracked black pepper, then lightly dredge with flour.
   ▶ ≈0:24
2. 2
   Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 8 minutes per side until golden brown all around. Transfer to a plate and set aside.
   ▶ ≈0:36
3. 3
   Add the finely chopped onion to the skillet and reduce heat to medium or medium-low. Cook for about 4 to 8 minutes until soft and golden brown.
   ▶ ≈1:00
4. 4
   Stir in the grated garlic and cook for about 30 seconds to 1 minute until fragrant.
   ▶ ≈1:25
5. 5
   Add the orzo pasta and stir for 1 to 2 minutes, allowing it to toast slightly in the oil for enhanced flavor.
   ▶ ≈1:38
6. 6
   Stir in the sun-dried tomatoes, olives if using, oregano, coriander, salt, pepper, and crushed red pepper flakes.
   ▶ ≈1:51
7. 7
   Pour in the chicken broth and freshly squeezed lemon juice. Bring to a boil, then reduce heat to medium-low and cook uncovered for about 10 minutes, stirring occasionally.
   ▶ ≈2:03
8. 8
   Add the spinach, return the cooked chicken to the skillet, and pour in the heavy cream. Stir everything together and cook for about 8 more minutes until the orzo is tender and the sauce is creamy.
   ▶ ≈2:15
9. 9
   Crumble the feta cheese into the skillet and gently stir to warm through and distribute evenly. Taste and adjust seasoning if needed.
   ▶ ≈2:41
10. 10
    Garnish with fresh parsley, lemon wedges, and additional feta or parmesan cheese. Serve warm.
    ▶ ≈3:29