Instructions

• Pat 1 ½ pound boneless skinless chicken breast dry and cut into 1½–2-inch cubes. In a bowl, toss the chicken with 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon pepper until evenly coated.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook 5–7 minutes, turning occasionally, until the pieces are lightly browned and mostly cooked through. Remove the chicken from the skillet and set aside.
• Reduce heat to medium. Add 1 tablespoon butter to the skillet. When the butter has melted, add 2 minced shallots and 2 cloves minced garlic and sauté about 2 minutes, stirring, until the shallots are softened and fragrant.
• Add 1 cup orzo to the skillet and stir constantly for 1–2 minutes, until the orzo is evenly toasted and lightly golden.
• Pour in 3 cups chicken broth, 2 tablespoons lemon juice, and 2 teaspoons lemon zest. Stir to combine and bring to a gentle simmer. Reduce heat to medium-low and cook, stirring occasionally and scraping the bottom of the skillet, until the orzo is tender and most of the liquid is absorbed—about 9–12 minutes.
• Return the cooked chicken to the skillet and add 2 cups chopped baby spinach. Stir and cook 2–3 minutes more, until the chicken is fully cooked through and the spinach is wilted (internal temperature of chicken should reach 165°F / 74°C).
• Remove from heat and sprinkle with shredded parmesan cheese to taste before serving.