In a small bowl, stir the oregano, paprika, salt, and pepper together, then sprinkle the mixture over both chicken breasts until they’re coated.

Heat the olive oil in a cast iron skillet over medium-high heat. Once hot, add the chicken smooth-side down and cook for 5 minutes, then use kitchen tongs to flip over and cook for an additional 5 minutes or until the chicken is cooked through; remove from the skillet.

To that same skillet, add a splash of broth to scrape up the brown bits, then add the onion and garlic and sauté for 3-4 minutes until soft.

Next, pour in the dry orzo, along with 2 cups of the chicken broth, heavy cream, and juice and zest from 1 lemon.

Bring mixture to a boil, then cover and simmer for 10 minutes or until the orzo is cooked.

Add the spinach, remaining ½ cup of broth and remaining lemon juice (from 1 lemon) and stir for 2 minutes or until the spinach is soft.

Nestle the chicken back in, then top everything with parmesan cheese. Taste and add more lemon juice, salt and/or pepper if you’d like. Enjoy!