• Start by rubbing the chicken with oregano, smoked paprika, red pepper flakes, salt and pepper. Heat up 2 tbsp of olive oil in a cast iron or heavy bottom skillet and sear the chicken on both sides. Once they have turned golden brown, remove them from the skillet and set them aside on a plate.
• Using the same skillet, heat up the rest of the oil and add red onions, garlic and the orzo. Keep stirring until the onion are translucent. Add the wine to deglaze the pan, followed by half a cup of water and I bring bring it to boil.
• When it is all bubbly, add the cherry tomatoes, parmesan (optional) and the spinach. Once the spinach has wilted I slide the chicken and any juices left on the plate back into the skillet.
• Now transfer the skillet to the oven and cook it, uncovered, for 15-20 minutes until the chicken is cooked through.
• For serving: top with shaved or grated parmesan and fresh basil leaves.

Smooth sauce for pick eaters instructions:

• Follow the recipe but don't add the orzo when the original recipe calls for it; just continue following the recipe until it says to put the chicken back in the skillet.

  Now first blend everything into a smooth sauce with an immersion blender. Into the smooth sauce add the chicken and the orzo. Heat it up until bubbly and transfer the skillet to the oven and let it cook until both the chicken and the orzo are cooked.