Instructions
Season the chicken with salt and pepper, then lightly dredge each piece in flour.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5 minutes, until golden and mostly cooked through. Transfer to a plate and set aside.
Add the finely chopped onion to the skillet and cook until soft and golden, about 4–5 minutes.
Stir in the grated garlic and cook just until fragrant, about 30 seconds.
Add the orzo to the pan and stir for 1 to 2 minutes, allowing it to toast slightly in the oil.
Stir in the sun-dried tomatoes, olives (if using), oregano, coriander, salt, pepper, and crushed red pepper flakes.
Pour in the chicken broth and freshly squeezed lemon juice. Bring to a boil, then cook uncovered for 10 minutes, stirring occasionally.
Add the spinach, return the chicken to the skillet, and pour in the cream. Stir everything together and cook for 8 more minutes, or until the orzo is tender and creamy.
Crumble the feta into the skillet and gently stir to warm through.
Garnish with chopped parsley, lemon wedges, and extra feta or parmesan. Serve warm.