Mediterranean Chicken Spanakorizo

Method

1. Step 1: Prepare the chicken. Slice chicken breast lengthwise into two thin cutlets for even cooking. Season both sides with salt, pepper, and oregano. Let rest at room temperature while preparing the rice—this ensures even cooking.

2. Step 2: Toast the rice. Heat 15ml olive oil in a large deep skillet over medium heat. Add diced onion and cook until translucent and slightly golden, about 5 minutes—you want soft, sweet aromatics, not browning. Add garlic and cook 30 seconds until fragrant.

3. Step 3: Add arborio rice and stir for 2 minutes, coating each grain with oil. The edges should turn slightly translucent—this toasting step creates the risotto-style texture. Pour in white wine and stir until absorbed, about 2 minutes.

4. Step 4: Add broth one ladle at a time, stirring frequently. Each addition should be absorbed before adding the next. After about 12-15 minutes, when rice is nearly al dente, fold in fresh spinach. Stir until wilted, about 2 minutes. Remove from heat.

5. Step 5: While rice simmers, sear the chicken. Heat remaining 30ml olive oil in a separate skillet over medium-high heat until shimmering. Cook chicken 3-4 minutes per side until golden crust forms and internal temp reaches 75°C. Rest 3 minutes before slicing.

6. Step 6: Finish the spanakorizo. Stir lemon juice, dill, and mint into the rice. Crumble feta on top. The residual heat will bloom the herbs. Slice chicken against the grain and serve over rice. Spoon pan juices over the top for extra moisture.