Heat the oven to 400 degrees F.

Add the olive oil to a large, oven-safe, high-sided pan or braiser and heat over medium-high heat. Sprinkle the chicken on both sides with the Italian seasoning and a generous pinch of salt and pepper. Once the oil is hot, add the chicken in an even layer. (Do not overcrowd the pan; if the chicken doesn't fit in an even layer, cook it in batches.) Cook until golden brown and it easily releases from the pan, 5 to 6 minutes. Flip the chicken and cook an additional 3 to 4 minutes. Remove to a plate and set aside.

Add the butter to the pan. Once melted, add the orzo, garlic, sun-dried tomatoes and a pinch of salt and pepper. Stir to combine. Cook until the orzo is lightly toasted, 2 to 3 minutes. Add the wine and lemon zest. Use a wooden spatula or spoon to release any browned bits from the base of the pan, and cook until the wine is mostly evaporated. Add the chicken broth. Stir to combine and bring to a simmer, then turn off the heat and return the chicken to the pan, as well as any juices left on the plate.

Transfer the pan to the oven to cook, uncovered, until most of the liquid has evaporated and the chicken is cooked through, 10 to 15 minutes.

Remove the pan from the oven. Transfer the chicken to a cutting board and slice. Add the lemon juice and arugula to the orzo and mix to combine and help the arugula to wilt. Transfer the chicken back to the pan. Stir to combine and serve immediately.