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Begin by pounding the chicken breasts to a thin consistency, then rub them with olive oil and season with Kinder’s Grilled Chicken Seasoning or your preferred blend.
In a skillet over medium heat, heat the olive oil along with 1 tablespoon of butter, then cook the chicken until fully cooked. Once done, remove the chicken from the skillet and set it aside.
In the same skillet, melt the remaining tablespoon of butter, then add the diced onion and sauté for about 5 minutes.
Next, stir in the minced garlic, herbs de Provence, and red pepper flakes, cooking for an additional minute.
Add the orzo to the skillet and stir for 2-3 minutes to lightly toast it.
Pour in the chicken broth, heavy cream, and lemon juice, then bring the mixture to a boil.
Once boiling, cover the skillet and let it simmer for 10-12 minutes, stirring occasionally, until the orzo is tender.
Finally, stir in the baby spinach and grated Parmesan cheese. Taste the dish and adjust the seasoning if necessary.
Slice the cooked chicken and place it on top of the orzo, garnishing with fresh parsley and lemon slices before serving hot.