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Preheat oven to 375°F. Pat chicken thighs dry and season both sides with Italian seasoning, garlic powder, salt, and pepper.
Heat olive oil over medium-high heat. Sear chicken for 4–5 minutes per side until golden, working in batches if needed. Chicken doesn’t need to be cooked through yet.
Lower heat to medium. Add sun-dried tomatoes, garlic, and red pepper flakes. Cook for 1 minute, scraping up the browned bits.
Stir in orzo and toast for 1 minute.
Add chicken broth and heavy cream. Stir and bring to a gentle simmer. Cook, stirring often, for 8–9 minutes, until the orzo is just shy of al dente.
Stir in Parmesan until smooth.
Return the chicken to the pan, then transfer to the oven. Bake for 17–18 minutes, until the chicken reaches 175°F and the orzo is creamy.
Remove from oven and stir in spinach and basil until wilted. Top with extra Parmesan and serve!