Step 1

Heat a cast iron skillet over medium heat. Melt 1 tablespoon butter and add the lemon slices in a single layer. Sprinkle with honey or sugar. Sear for 1–2 minutes per side until golden brown and slightly caramelized. Remove and set aside.

Step 2

Season the chicken cutlets with salt and pepper. Dredge them in the flour, shaking off any excess.

Step 3

In the same skillet, heat olive oil and 1 tbsp butter over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown and cooked through. Remove and set aside. Since the cutlets are thin, they cook quickly. Sear them just until golden and set them aside to prevent dryness.

Step 4

Reduce heat to medium. Add the remaining 1 tablespoon butter, then stir in the garlic and orzo. Cook for 1–2 minutes, stirring, until the orzo is slightly toasted. Lightly toasting the orzo before adding the liquid enhances its nutty flavor and prevents it from becoming mushy.

Step 5

Pour in the white wine (or broth) and cook for about a minute scraping the bottom of the pan with a spoon. Stir in the chicken broth, heavy cream, lemon juice, and lemon zest. Bring to a gentle simmer. The orzo will absorb liquid as it cooks, creating a naturally creamy texture without needing too much added cream.

Step 6

Let the orzo cook, stirring occasionally, for 8–10 minutes until al dente and the sauce thickens.

Step 7

Stir in the capers, parmesan cheese and spinach, letting the spinach wilt. Return the chicken to the skillet.

Step 8

Top with the caramelized lemon slices and serve warm with extra Parmesan and parsley.