1-Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the 2 medium chicken breasts, seasoned with 1 teaspoon garlic powder, 2 teaspoons Italian seasoning (divided), salt, and pepper, and cook for about 5-7 minutes until golden and fully done. Make sure to stir occasionally for even browning and pound the chicken to ½ inch thickness beforehand for uniform cooking.

2-Once the chicken is set aside, use the same skillet to sauté 4 minced garlic cloves and 1 small diced yellow onion for about 1 minute until fragrant. Then, add 1 cup of orzo pasta and stir for 2 minutes to lightly toast it, which boosts the flavor.

3-Cooking the Orzo: Pour in 2 cups of chicken broth and the juice of 1 medium lemon, then bring to a gentle boil. Reduce to a simmer, cover, and cook for 10 minutes until the orzo is tender and the liquid is absorbed. Mix in ¾ cup heavy cream, ½ cup freshly grated parmesan cheese, 2 cups baby spinach, and the zest of 1 medium lemon for that creamy, citrus finish.

4-Return the chicken to the skillet, stir everything together, and heat for another 2 minutes. Finish with a bit of butter, then garnish with lemon slices and chopped Italian parsley. Remember to rest the chicken briefly to retain its juices, ensuring a juicy result every time.