Season and sear the chicken

• Season the chicken pieces with paprika, oregano, salt and pepper.
• Heat the olive oil in a frying pan over medium-high heat and sear the chicken until golden and cooked through.
• Set the chicken aside on a plate.

Toast the orzo and aromatics

• In the same pan, add the garlic and sun-dried tomatoes and cook until fragrant.
• Add the orzo and toast for a minute, stirring to coat.

Simmer the orzo

• Pour in the hot chicken stock and bring to a gentle simmer.
• Cook, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.

Make it creamy

• Lower the heat and stir in the cream, parmesan and spinach.
• Return the chicken to the pan and stir until the spinach wilts and the sauce is creamy.
• Taste and adjust the seasoning, then serve.