I like to bake a few extra chicken breasts when I can to have on hand for recipes just like this, but you can also use a store-bought rotisserie chicken to save even more time.
Cooking spray, for greasing
1 bone-in breast of chicken, with skin on
2 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1/4 cup orzo
1/4 yellow onion, thinly sliced
1 small clove garlic, finely minced
2 teaspoons flour
1 tablespoon white wine
1/2 -3/4 cup low-sodium chicken stock
Juice from 1/2 lemon
2 ounces frozen spinach, cooked, drained and cooled
1-2 ounces feta cheese, crumbled
1. Preheat oven to 425°F. Place chicken breast on baking sheet and rub skin with 1 tablespoon olive oil. Season with salt and pepper and bake for 30-35 minutes, until chicken is cooked through. Set aside to cool. Reduce heat to 350°F.
2. Place a 12-ounce soufflé dish on an aluminum foil-lined baking sheet. Coat with cooking spray and set aside.
3. Bring a pot of water to boil and add salt. Add orzo and cook for 7-10 minutes, until al dente. When pasta is done, drain and set aside in a medium bowl.
4. In a medium sauté pan, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook for 5 minutes, until onion becomes translucent. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add flour and cook for another 1 minute. Whisk in wine and stock and cook until sauce starts to thicken. Stir in lemon juice and spinach and add to orzo. Roughly chop about 1/2 of chicken breast and add to mixture (save remaining 1/2 for later use).
5. Transfer mixture to prepared baking dish and top with feta cheese. Bake until cheese is just melted, about 25-30 minutes. Serve warm.