Season the chicken: Cut into chunks, then toss with paprika, Italian seasoning, salt, pepper, and a little oil.
¾ teaspoon ground paprika, 1 teaspoon Italian seasoning, ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 1½ pounds boneless skinless chicken thighs, 2 tablespoons olive oil
Brown the chicken: Sear in a hot skillet for about 5 minutes per side, until golden and fully cooked. Set aside.
Sauté the mushrooms: Add oil to the same pan, cook mushrooms for a few minutes until golden. Season and set half aside for later.
8 ounces cremini mushrooms, salt and pepper, 1 tablespoons olive oil
Toast the orzo: Add dry orzo, garlic, and seasonings to the skillet. Stir for 1 minute to toast slightly.
1 cup dry orzo pasta, 1 tablespoons minced garlic, ½ teaspoon Italian seasoning, ½ teaspoon ground paprika, ¼ teaspoon salt
Simmer the pasta: Pour in broth and simmer 5–10 minutes, stirring occasionally until orzo is tender.
2 cups chicken broth
Add spinach and cream: Stir in the spinach and let it wilt, then pour in heavy cream and stir until creamy.
5 ounces fresh baby spinach, ½ cup heavy cream
Finish and serve: Return chicken and mushrooms to the pan. Stir to warm through. Garnish with herbs and serve!
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