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Pat chicken dry with paper towels and cut into large pieces.
In a bowl, toss the chicken with 1 tablespoon olive oil, oregano, paprika, salt, and pepper until evenly coated.
Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Sear on both sides until golden and cooked through, about 3-5 minutes per side. Remove the chicken from the skillet.
Reduce the heat to medium. Add the butter, minced garlic, chopped shallots, and Italian seasoning to the same skillet. Sauté for about 2-3 minutes until fragrant and softened. Add uncooked orzo and cook until golden, about 2-3 minutes.
Add dry white wine and de-glaze the pan. Let it simmer for 1-2 minutes until reduced by half. Pour in chicken stock. Bring to a boil and reduce the heat to medium-low. Let it simmer for 5-10 minutes, stirring occasionally until the orzo is cooked through. Gently stir in spinach during the last 2-3 minutes and cook until it slightly wilts.
Stir in heavy cream, Parmesan cheese, and lemon juice. Season with salt and pepper, if desired.
Return the cooked chicken back to the skillet. Let it warm through on medium heat. Garnish with fresh herbs, freshly grated lemon zest, Parmesan cheese, and coarsely ground black pepper. Serve immediately while creamy and hot!