Pat chicken cutlets dry with paper towels. Season both sides with Italian seasoning, garlic powder, onion powder, salt, and black pepper.

Heat 1.5 tablespoon olive oil in a large deep cast iron skillet or Dutch oven over medium-high heat. Add chicken and sear undisturbed for 4 to 5 minutes per side until deeply golden and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent loosely with foil.

In the same skillet over medium heat, add remaining ½ tablespoon olive oil and minced garlic. Sauté for 30 seconds until fragrant.

Add dry orzo pasta and stir constantly for 1 minute to lightly toast the grains in the pan drippings.

Pour in the chicken broth and stir thoroughly, scraping up any delicious browned bits stuck to the bottom of the pan.

Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 8 to 10 minutes, stirring frequently so the orzo cooks evenly and does not stick to the bottom.

Stir in heavy cream, freshly grated Parmesan, fresh lemon zest, and lemon juice. Continue stirring until a glossy, velvety sauce coats the pasta.

Fold in the fresh baby spinach until just wilted into the warm orzo (about 1 minute).

Slice the rested chicken cutlets and nestle them back into the skillet over the creamy orzo. Garnish with lemon wheels, fresh parsley, and extra cracked black pepper. Serve warm straight from the skillet!