Season and prep chicken cutlets: Pat chicken cutlets completely dry with paper towels. Season both sides generously with garlic powder, dried Italian herbs, smoked paprika, coarse sea salt, and black pepper.

Sear chicken until golden: Heat olive oil and 1 tablespoon butter in a large 12-inch cast-iron skillet over medium-high heat. Add chicken cutlets and sear for 4 to 5 minutes per side until deeply golden-brown and cooked to an internal temperature of 165°F (74°C). Transfer chicken to a clean plate and tent loosely with foil to rest.

Toast orzo and saute aromatics: In the same skillet over medium heat (leaving the savory brown pan fond), melt 1 tablespoon butter. Add the minced garlic and dry orzo pasta. Toast the orzo for 2 minutes, stirring constantly, until lightly nutty, fragrant, and golden.

Simmer orzo in rich broth: Pour in the warm chicken bone broth, scraping up all browned bits from the bottom of the skillet. Bring to a rapid simmer, then turn heat down to medium-low. Cook uncovered for 9 to 10 minutes, stirring frequently so the orzo absorbs the liquid evenly without sticking to the pan.

Emulsify cream, parmesan & veggies: Reduce heat to low. Stir in the heavy cream, freshly grated Parmigiano-Reggiano, fresh lemon juice, lemon zest, baby spinach, and cherry tomatoes. Stir gently for 2 minutes until the spinach is wilted and the sauce becomes rich, glossy, and risotto-like.

Assemble and serve: Slice the rested golden chicken breasts into thick medallions. Arrange the sliced chicken on top of the creamy bubbling orzo. Spoon warm pan juices over the chicken, garnish with fresh herbs and extra parmesan, and serve immediately with toasted ciabatta bread!