Season the chicken. Pat the chicken dry. Sprinkle generously with salt, pepper, smoked paprika, and a light dusting of garlic and onion powder. This builds deep flavor fast.

Sear for color. Heat 1 tablespoon olive oil and the butter in a large, deep skillet over medium-high heat. Add the chicken and sear 4–5 minutes per side until golden. It doesn’t need to be cooked through yet. Transfer to a plate.

Soften aromatics. Lower heat to medium. Add another drizzle of olive oil if the pan looks dry. Stir in the chopped onion with a pinch of salt and cook 3–4 minutes until translucent. Add the minced garlic and cook 30–60 seconds until fragrant.

Toast the orzo. Stir in the dry orzo and cook 1–2 minutes, letting it toast slightly. This gives the dish a nutty aroma and keeps the pasta from becoming mushy.

Deglaze and simmer. Pour in 2.5 cups chicken broth, scraping up any browned bits. Add the lemon zest and half the lemon juice. Bring to a gentle simmer.

Nestle the chicken back in. Return the chicken and any juices to the pan. Reduce heat to medium-low, cover, and cook 8–10 minutes, stirring the orzo once or twice to prevent sticking. Add more broth, a splash at a time, if it looks dry.

Finish the orzo. When the chicken is cooked through (165°F internal temperature), remove it to rest on a cutting board. Stir the spinach into the orzo by the handful until it wilts. Add the Parmesan and the remaining lemon juice. Season with salt, pepper, and a pinch of red pepper flakes if you like heat.

Slice and serve. Slice the chicken and return it to the pan or plate it over the orzo. Drizzle with a little olive oil, sprinkle with parsley, and add extra Parmesan if you’re feeling generous.