Pat dry 4 chicken cutlets and sprinkle with ½ teaspoon pepper and ¼ teaspoon salt.

Heat 1 tablespoon sun-dried tomato oil in a large cast-iron skillet over medium-high heat.

Add the chicken; cook, undisturbed, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, about 5 minutes per side.

Transfer the chicken to a clean cutting board and tent with foil to keep warm. Do not wipe the pan clean.

Reduce heat to medium-low. Add the remaining 1 tablespoon sun-dried tomato oil to the skillet.

Add chopped shallot, minced garlic, 1 teaspoon each oregano and thyme and ¼ teaspoon crushed red pepper; cook, stirring constantly, until the shallot is softened and the garlic is fragrant, 1 to 2 minutes.

Add 1½ cups orzo and 1 cup sliced sun-dried tomatoes; cook, stirring often, until the orzo is lightly toasted, about 1 minute.

Add 3 cups broth, stirring to scrape up any browned bits. Bring to a lively simmer over medium-high heat.

Reduce heat to maintain a gentle simmer and cook, stirring often, until the orzo is tender, about 10 minutes.

Remove from heat. Stir in 5 ounces spinach in batches until wilted, about 3 minutes.

Stir in 6 tablespoons feta and 3 tablespoons lemon juice. Spread the mixture into an even layer in the skillet.

Slice the chicken and arrange over the orzo mixture. Cover and let stand until warmed through, about 2 minutes.

Top with the remaining 2 tablespoons feta. Garnish with lemon zest and basil, if desired.