One-pot creamy chicken with spinach and feta orzo

Finely chop the onion and cook in a large skillet with a little olive oil over medium heat until soft and golden.

Roughly chop the chicken thighs and toss in a bowl with salt and freshly cracked black pepper.

Raise the heat to medium-high and add the chicken (moved to a bigger pot when the skillet was too small).

Cook about four minutes per side over medium-high heat, four to five for thighs (two per side for chicken breast), until the liquid evaporates and the chicken is slightly golden; it finishes cooking with the orzo.

Add six garlic cloves and warm through until fragrant.

Season with crushed red pepper flakes and a heaping teaspoon of dried oregano; toss.

Add 2 cups uncooked orzo, 2 teaspoons salt, 4 cups chicken broth and the juice of a lemon; mix and bring to a boil.

Reduce to low, cover and simmer about 13 minutes, until the orzo is almost cooked.

Add the baby spinach, half a pound of feta and a little heavy cream; mix and simmer another three minutes until the spinach wilts.

Serve; the orzo absorbs the liquid as it sits, so add a little more cream or broth when rewarming ahead of time.