Cook chicken

• Season the chicken thighs with Italian seasoning, paprika, and salt.
• Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes. This allows the skillet to heat through.
• Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. This allows the chicken to sear.
• Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it’s cooked through.
• The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.

Cook mushrooms

• Add sliced mushrooms, generously seasoned with salt and pepper, to the same, now empty, skillet. Cook on medium heat for about 2 minutes (flipping once) until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.

Make creamy orzo

• Add uncooked orzo, chicken broth, minced garlic, Italian seasoning, paprika, and ¼ teaspoon salt to the same skillet with half of the cooked mushrooms.

• Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan until the orzo is cooked through.
• Add fresh spinach during the last 5 minutes of cooking the orzo.
• Add ½ cup of cream. Stir everything on low-medium – do not bring the sauce to a boil.
• Season with salt and red pepper flakes, if desired.

Assembly

• Stir in the remaining half of the cooked mushrooms.
• Return cooked chicken to the skillet. Reheat gently on low heat.