Pan-Seared Chicken Thighs with Creamy Spinach and Feta Sauce over Lemon-Garlic Orzo and Roasted Peppers

Preheat your oven to 400°F (200°C).

Wash 2 large bell peppers, remove the seeds and stems, and chop them into 1-inch chunks. Peel and mince 4 cloves of garlic. Zest and juice 1 large lemon.

Pat 6 chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and 1 tsp dried oregano.

In a large, oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 6-8 minutes until the skin is golden brown and crispy.

Flip the chicken thighs over. Scatter the chopped bell peppers into the skillet around the chicken pieces. Transfer the entire skillet to the preheated oven and roast for 12-15 minutes until the chicken reaches an internal temperature of 165°F and the peppers are tender.

While the chicken is roasting, bring 2 cups chicken broth to a boil in a medium saucepan. Add 1 cup dry orzo pasta, reduce heat to low, cover, and simmer for 8-10 minutes until the liquid is absorbed and the pasta is tender.

Remove the orzo from heat. Stir in half of the minced garlic (about 2 cloves), 1 tsp lemon zest, and 1 tbsp lemon juice. Season with salt and pepper to taste, cover, and set aside.

Once the chicken is cooked, carefully remove the skillet from the oven. Transfer the chicken and roasted peppers to a plate and tent loosely with foil to rest.

Place the same skillet back on the stovetop over medium heat (be careful, the handle is hot). Add the remaining minced garlic and sauté for 30 seconds until fragrant.

Pour in 0.5 cup heavy cream and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Bring to a gentle simmer.

Add 5 oz fresh baby spinach to the cream and stir for 1-2 minutes until the leaves are wilted. Stir in 4 oz crumbled feta cheese and the remaining lemon juice until the sauce is creamy and combined.

To serve, fluff the lemon-garlic orzo with a fork and divide among three plates. Top with the roasted peppers and two chicken thighs per person. Spoon the creamy spinach and feta sauce generously over the chicken.