1. Heat sun-dried tomato oil in a large skillet over medium/high heat.
2. Sear the chicken thighs (season with salt, pepper, thyme, oregano, and smoked paprika) until golden brown, about 4-5 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the chopped shallot, oregano, thyme, paprika, and a pinch of salt. Cook until softened, about 3-4 minutes.
4. Add garlic and cook for another 30 seconds, or until fragrant.
5. Add in your orzo and stir. Toast for 2 minutes
6. Pour in the white wine to deglaze the pan, scraping up any browned bits, and cook for 1-2 minutes.
7. Add chicken broth, season with salt and pepper, and add in your dijon. Stir.
8. Add in your parmesan rind and bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is cooked.
9. Pour in your heavy cream and sun-dried tomatoes, mix until creamy.
10. Stir in the spinach and let wilt, then add in the lemon zest and juice.
11. Stir in the grated Parmesan until melted and well incorporated.
12. Return the seared chicken thighs to the skillet, along with the juice. Stir and let warm through for a few minutes.
13. Garnish with fresh parsley and extra parmesan. Enjoy!
