Season the chicken breast with salt, pepper, dried thyme, and dried oregano.
Sear the chicken breast on medium-high heat for 5-6 minutes per side until golden brown.
In the same pan, sauté the shallots and garlic for a few minutes.
Add the mushrooms and orzo pasta, then pour in the broth and cook for 12-13 minutes.
Stir in the fat-free half and half, Parmesan cheese, and lemon juice.
Add the chicken juices back to the pan for more flavor.
Top the orzo with the sliced chicken.
Garnish with additional chili flakes and Parmesan cheese.
