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Cook chicken thighs in Dutch oven, then remove but don't wipe out the pan.
Melt 1-2 tbsp of butter in the same pan over medium high heat.
Add in one whole diced onion, and simmer until translucent before adding in 4 cloves minced garlic and cook for another minute.
Add in ¾ cup uncooked orzo, Italian seasoning, salt, and pepper. Stir often for 2-3 minutes.
Add 2 cups chicken stock and 1 cup heavy cream, bring to a boil and simmer for 9-11 minutes or until desired consistency. About halfway through, add the juice of half a lemon.
Add ½ cup grated parmesan and 3-4 handfuls of spinach. Stir together and simmer for a few minutes. Season to your liking.