Step 1

Season the chicken thighs with salt, pepper, and Italian seasoning.

Step 2

In a large skillet, heat 2 tablespoons olive oil over medium-high heat.

Step 3

Once heated, add in the chicken thighs, cooking for 3-4 minutes on both sides until browned.

Step 4

Remove the chicken from the pan. Add in the remaining 2 tablespoons olive oil.

Step 5

Add in the onions, sprinkle with salt, and cook for a couple minutes until softened.

Step 6

Add in the garlic and sun-dried tomatoes. Cook for another minute.

Step 7

Stir in the orzo.

Step 8

Add in the chicken broth.

Step 9

Bring the mixture to a boil, then reduce to a simmer.

Step 10

Place the chicken thighs back in the pan.

Step 11

Cover the pan and simmer for 10-15 minutes until the orzo is cooked.

Step 12

Remove the chicken thighs from the pan once again.

Step 13

Stir in the spinach, heavy cream, and parmesan cheese.

Step 14

Return chicken thighs to the pan.

Step 15

Finish with a sprinkle of chopped parsley, more parmesan cheese and a squeeze of lemon juice.