Step 1

Slice chicken breasts in half lengthwise so that they're thinner and cook more quickly. Season with salt and pepper.

Step 2

In a large skillet or cast iron, heat the olive oil over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side. Remove chicken from the pan and set aside.

Step 3

Melt the butter in the pan, then sauté the shallot and garlic for 2-3 minutes.

Step 4

To the same pan, add in the dry orzo and thyme and stir frequently for 1-2 minutes.

Step 5

Stir in the chicken broth and bring to a simmer. Reduce heat to low.

Step 6

Return the chicken breasts back to the pan and push them down into the broth. Cover and let simmer for 10-15 minutes (stirring occasionally so that the orzo doesn't stick to the bottom) until both the orzo and chicken are fully cooked and most of the liquid is absorbed.

Step 7

Turn off the heat. Remove the chicken breasts to a cutting board. Stir in the heavy cream, parmesan, spinach, basil, lemon zest, and lemon juice. Taste and add more salt and pepper if needed.

Step 8

Slice the chicken breasts and return to the orzo. Serve with grated parmesan.