Place the cashews in a small bowl and cover with boiling water. Allow to soak until needed. Preheat the oven to 400ºF and place a 12" oven-safe cast iron pan on the stove over medium heat to warm.

Pound the chicken breasts to an even thickness and slice in half widthwise. Place in a large bowl and toss with the spices: Italian seasoning, paprika, garlic powder, oregano, salt, and pepper.

Pour 2 tbsp olive oil into the warm pan and swirl to evenly coat the bottom. Use a kitchen towel or oven mitt to grip the hot pan! Carefully place all the chicken pieces in the pan and sear for 5-7 minutes. Once they have a nice sear on the bottom, flip and cook for another 5-7 minutes, depending on thickness.

While waiting for the chicken to cook, prepare the cashew cream. Drain the cashews from their soaking liquid and give them a rinse. Place in a small blender with ¾ cup fresh water. Blend for 1-2 minutes until completely smooth. Set aside until needed.

Remove the chicken from the pan temporarily. Add 2 tbsp more olive oil to the pan and sauté the diced onion for 2 minutes. Add the minced garlic and orzo to toast for another 2 minutes. Place the spinach and tomatoes in the pan to cook down slightly. The spinach should be mostly wilted.

Deglaze the pan with the chicken broth and use a wooden spoon or silicone spatula to mix everything together. Bring the heat up to medium high to simmer for 1 minute, then add the chicken back to the pan, nestling them into the liquid. Carefully place the whole pan into the oven and bake for 12-15 minutes until the liquid is absorbed by the orzo and the chicken is cooked through. Use a probe thermometer to check the centre of the chicken has reached 165ºF. Turn off the stove burner.

Remove the pan from the oven and remove the chicken from the pan. Stir in the cashew cream along with lemon juice and (dairy-free) parmesan if desired. Add the chicken back if serving from the pan, or individually plate orzo topped with a piece of chicken. Garnish with fresh parsley and additional lemon juice or parmesan. Enjoy!