CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

CAN I USE FRESH HERBS INSTEAD?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

Ingridients:

1 ½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 large shallots, diced
3 cloves garlic, minced
1 teaspoon dried oregano
¾ teaspoon dried basil
½ teaspoon dried paprika
½ teaspoon dried dill
¼ teaspoon dried thyme
⅛ teaspoon ground cinnamon
2 tablespoons all-purpose flour
3 cups chicken stock
1 cup orzo pasta
3 cups chopped baby spinach
2 cups cherry tomatoes, halved
½ cup crumbled feta

Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach until wilted, about 3 minutes. Return chicken to the Dutch oven.
Serve immediately, sprinkled with tomatoes and feta.