Cooking Steps

• Pat dry the chicken thighs with a kitchen towel and season them with Cajun seasoning and salt. Massage the seasonings into the chicken thighs.
• Heat a grill pan with 2 tablespoons of olive oil and add the seasoned chicken thighs. Grill them for 4-5 minutes on each side until the chicken is cooked through. Transfer the chicken to a plate and set it aside.
• In a large skillet over medium heat, add the remaining tablespoon of oil and butter. Add the chopped onion and garlic, and sauté for a minute. Then, add the sun-dried tomatoes.
• Stir in the orzo pasta and cook for about a minute. Add the chicken broth and cook for 5-7 minutes until the liquid is almost absorbed.
• Add the spinach and cook until wilted. Then, add the heavy cream and continue cooking until the pasta is cooked to your desired consistency.
• Stir in fresh lemon juice and grated Parmesan cheese. Give it a quick mix and top it with the grilled chicken thighs. Garnish with fresh thyme and serve.