1. Heat the olive oil in a large pan over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until they’re golden brown, about 5-7 minutes.
2. Remove the chicken from the pan and set aside. In the same pan, add the chopped onion and garlic, sautéing until they become fragrant and translucent, about 3 minutes.
3. Stir in the orzo, allowing it to toast slightly for an added depth of flavor, about 2 minutes.
4. Pour in the chicken broth and heavy cream, stirring to combine. Scrape up any browned bits from the bottom of the pan for extra flavor.
5. Return the chicken to the pan, bring the mixture to a simmer, and let it cook for about 10 minutes, stirring occasionally, until the orzo is tender and the liquid has thickened.
6. Add the spinach, Parmesan cheese, lemon juice, and dried thyme. Stir until the spinach wilts and everything is well combined.
7. Season with additional salt, pepper, and red pepper flakes, if using. Serve hot and enjoy!

This recipe is forgiving, so feel free to adjust the seasoning as needed. One thing I learned from my mom is to always taste and tweak as you go.