Season the chicken breasts with a few drizzles of olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, Kosher salt (about ½ teaspoon per breast), and ground black pepper. Rub the seasonings into the chicken for a flavor boost.

In a large skillet, heat a few generous drizzles of olive oil over medium heat. Once the oil is shimmering, add the seasoned chicken breasts. Cook for about 6-7 minutes per side, or until the center is cooked through (165°F or 75°C on a meat thermometer). Remove the chicken from the skillet and let it rest for 10 minutes before slicing.

In the same skillet, melt 2 tablespoons of unsalted butter. Add the small-diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and the remaining 1 teaspoon of Italian seasoning, sautéing for another 1 minute until fragrant.

Stir in 1 cup of orzo pasta and sauté for about 2 minutes to toast it lightly, allowing for enhanced flavor.

Add 2 cups of chicken broth and season with salt and pepper to taste. Bring the mixture to a low boil, then reduce to a simmer. Cover and cook for 12 minutes, stirring occasionally, until the orzo is tender.

Once the orzo is cooked, uncover the skillet and stir in 2 cups of baby spinach, ¾ cup of heavy cream, and ½ cup of parmesan cheese. Mix thoroughly to combine.

Finish with zest and juice of 1 lemon (to taste). Stir to incorporate.

Plate with sliced chicken on top of the creamy orzo. Garnish with lemon slices and chopped Italian parsley for a fresh look.