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Season chicken thighs. Sear them in hot oiled skillet for 2-3 minutes on both sides. Remove and set aside.
After searing the chicken, add butter to the same pan and saute shallot and garlic. Then, add sundried tomatoes and reduce with white wine. Next, add uncooked orzo, followed by chicken broth and spices.
Simmer orzo and add heavy cream, spinach, and Parmesan cheese after 5-6 minutes of stirring.
Continue cooking until the orzo is tender, adding more chicken broth if needed.
Lower the heat to low, add the chicken pieces back in, cover and cook until the pasta is tender and chicken is fully cooked, for about 10 minutes.
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