One-Pot Greek Lemon Chicken Orzo

Steps

1. 1

   Season the chicken with 1 teaspoon salt, the pepper and 1 teaspoon of the oregano. Heat the oil in a deep 12-inch skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and brown without moving for 4 minutes, then turn and brown 2 minutes more. Transfer to a plate; it will finish cooking later.

2. 2

   Lower the heat to medium, add the onion and cook, scraping up the browned bits, until softened. Add the garlic and the remaining oregano and stir for 30 seconds.

3. 3

   Add the orzo and stir for 1 minute to toast it lightly. Pour in the stock, add the lemon zest and return the chicken with its juices. Bring to a simmer, cover and cook over medium-low heat, stirring every few minutes so the orzo does not stick, until the orzo is tender and the chicken reaches 165°F.

4. 4

   Stir in the spinach a handful at a time until wilted, then add the lemon juice. Season with salt; if it looks too thick, loosen with a splash of water.

5. 5

   Scatter the feta over the top and serve.