• Preheat oven to 400°F.

Chicken

• In a small bowl, combine paprika, oregano, red pepper flakes, salt, and black pepper. Drizzle chicken thighs with 1 tablespoon olive oil and rub to coat. Sprinkle all over with seasoning mix.
• Heat remaining 1 tablespoon olive oil in a large oven-safe sauté pan over medium-high heat. Add chicken and sear for about 5 minutes per side until golden. Transfer to a plate.

Other Instructions

• Reduce heat to medium. Add butter to the same pan, then add shallot and cook 1 minute, stirring often. Stir in garlic and cook 1 more minute. Add the orzo and toast for 2 minutes, stirring often.
• Pour in the white wine and scrape up any browned bits with a wooden spoon. Simmer until mostly absorbed, about 2 minutes.
• Add chicken broth, sun-dried tomatoes, Dijon mustard, heavy cream, and Parmesan. Stir well and simmer for 2 minutes.
• Stir in spinach, then nestle the chicken back into the pan with any juices. Transfer to the oven and bake uncovered for 15 minutes, or until chicken is cooked through.
• Serve immediately. Garnish each plate with lemon juice, parsley, and extra Parmesan to taste.