Creamy One-Pot Lemon Feta Chicken with Orzo

Preheat the oven to 375℉.

In a small bowl, combine the salt, turmeric, smoked paprika, black pepper, and cayenne pepper.

Pat the chicken dry, then season both sides generously with the spice mix. Heat the oil in a large, deep oven-safe skillet set over medium-high heat. Working in batches as needed, add the chicken and cook until browned on both sides, about 3 minutes per side. Transfer the skillet to a separate plate and set aside.

Reduce the heat to medium. Add the shallots, garlic, and crushed red pepper flakes and sauté for 2 minutes. Add the Dijon and wine, stirring and scraping up any brown bits. Cook until the mixture has reduced by half.

Add the orzo, chicken broth, lemon zest, lemon juice, salt, oregano, parsley, and 1/2 cup feta crumbles. Stir to combine, then nestle the chicken (and any juices) into the skillet. Transfer to the oven and bake for about 15 minutes, until orzo is almost cooked through.

Carefully remove the skillet from the oven and top with the remaining 1/4 cup feta crumbles. Transfer back into the oven and continue to bake until the orzo is cooked through and the feta has softened, about 5 more minutes.

Remove from the oven and garnish with more oregano. Serve with lemon wedges.