1. Pat the chicken breasts dry and, if thick, slice them in half horizontally to create thinner cutlets. Season both sides with Italian seasoning, dried thyme, 0.5 teaspoon of the salt, and 0.25 teaspoon black pepper.

2. Heat a large deep skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. When hot and shimmering, add the chicken in a single layer. Sear for 4–5 minutes per side, until golden and cooked through. Transfer the chicken to a plate and tent with foil.

3. Reduce the heat to medium. Add the remaining 1 tablespoon butter to the same skillet. Stir in the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, for 5–6 minutes, until the mushrooms release their moisture and turn golden around the edges.

4. Add the minced garlic and cook for 30–60 seconds, just until fragrant.

5. Stir in the dry orzo and cook for 1–2 minutes, stirring frequently, to lightly toast the pasta.

6. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Add the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper. Bring to a gentle simmer.

7. Reduce the heat to medium-low, cover, and cook for about 10 minutes, stirring every couple of minutes so the orzo doesn’t stick. Cook until the pasta is tender and most of the liquid is absorbed, leaving a creamy sauce.

8. Stir in the fresh spinach until wilted. Add the grated Parmesan cheese and mix until melted and the sauce is smooth. If the mixture is too thick, add a splash of broth or cream; if it’s too loose, simmer uncovered for 1–2 more minutes.

9. Add the lemon juice and taste, adjusting seasoning with extra salt or pepper if needed.

10. Slice the cooked chicken into strips or bite-sized pieces and nestle it over the creamy spinach mushroom orzo. Spoon some of the sauce over the chicken and sprinkle with chopped fresh parsley. Serve hot straight from the skillet.