Skillet Chicken with Lemon Orzo and Spinach

Pat the thighs very dry and season both sides with about 1 tsp kosher salt total, pepper and the paprika. Heat the oil in a 12-inch (30 cm) skillet with a lid over medium-high heat until it shimmers. Lay the thighs in smooth-side down and cook without moving for 4–5 minutes, until deeply browned and they release from the pan. Flip and brown the second side for 2 minutes. Transfer to a plate — they will not be cooked through yet.

Lower the heat to medium. Add the onion to the fat left in the skillet with a pinch of salt and cook, scraping the fond, for 3 minutes until softened. Add the garlic and cook 30 seconds, then add the dry orzo and stir constantly for 2 minutes, until some grains turn light golden and smell nutty.

Pour in the stock and the lemon zest, scrape the bottom, and bring to a boil. Nestle the chicken back in browned-side up along with any plate juices. Cover, reduce to low, and simmer 12–14 minutes, stirring the orzo around the chicken once halfway, until the orzo is tender and the thickest thigh reads at least 165°F (74°C) on an instant-read thermometer.

Lift the chicken to a board. Stir the spinach into the hot orzo by handfuls until wilted, then stir in the butter, Parmesan and 2 tbsp of the lemon juice. Taste and add more lemon juice, salt and pepper. Slice or leave the thighs whole, return them to the pan, and scatter with the dill or parsley. Let rest 3 minutes before serving; the orzo thickens as it stands.