One-skillet Mediterranean chicken and orzo with spinach and feta

Cut the chicken breast into long strips, season both sides with salt and black pepper and dredge lightly in flour.

Heat the skillet over medium-high with olive oil; cook the chicken about five minutes on one side, flip and cook three or four minutes more until golden; it finishes cooking later in the sauce.

Transfer the chicken to a plate; add the finely chopped onion, lower to medium-low and cook about eight minutes until soft and golden.

Add four grated garlic cloves and warm through until fragrant.

Add two cups of orzo and toast a few seconds in the oil with the onion and garlic.

Season with salt, black pepper, red pepper flakes, a teaspoon of dried oregano and a teaspoon of ground coriander; add the chopped sun-dried tomatoes and five cups of chicken broth.

Bring to a boil, then reduce to medium-low and cook about 10 minutes; the orzo will not be fully cooked.

Add six to seven ounces of baby spinach, a cup of heavy whipping cream and feta; cook about eight more minutes until the pasta is cooked and the sauce thick, adding broth or water if it dries.

Taste and adjust the seasoning; squeeze lemon juice on top to serve.