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Dice the onion or shallot.
Add oregano, paprika, red pepper flakes, salt and pepper to the chicken thighs.
Cook the seasoned chicken thighs in olive oil for a few minutes, then remove them to a plate.
Add butter to the skillet and cook the diced onion and minced garlic.
Add the dried orzo and deglaze the pan with white wine, scraping up any browned bits.
Add the chicken broth and let it come to a boil.
Stir in Dijon mustard, sun dried tomatoes, Parmesan cheese, spinach and heavy cream.
Return the chicken thighs to the skillet and bake at 400°F for 15 minutes.
Top with lemon and rosemary.