Step 1

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.

Step 2

In a large skillet, heat a few generous drizzles of olive oil over medium heat. Cook the chicken, about 6 minutes per side, or until fully cooked through in the center. Remove from the skillet and let it rest for 10 minutes. Then, slice.

Step 3

In the same skillet, melt the unsalted butter. Then, sauté onions until softened. Next, add the minced garlic and the remaining 1 teaspoon of Italian seasoning, and sauté for another 1 minute until fragrant.

Step 4

Stir in the orzo pasta for about 2 minutes, followed by the chicken broth. Season with salt and pepper to taste. Bring to a low boil, then reduce to a simmer. Cover and cook for 12 minutes.

Step 5

Once the orzo is tender, uncover and stir in the spinach, heavy cream, and parmesan cheese.

Step 6

Finish with lemon zest and freshly squeezed lemon juice (to taste).

Step 7

Serve with the sliced chicken on top, and garnish with lemon slices and Italian parsley.