Begin by seasoning the chicken with salt and black pepper. In a large skillet over medium heat, add the olive oil. Once hot, sear the chicken for about 5-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the pan and set it aside. Don’t worry about any bits stuck to the bottom; they will add flavor to your dish.

In the same skillet, add the butter. Once melted, add the chopped shallot and cook until soft, about 3 minutes. Then, add the minced garlic, and cook for an additional minute until fragrant. Keep an eye on it, cooking garlic too long can turn it bitter.

Pour in the white wine, scraping the bottom of the skillet to lift all those flavorful bits. Bring to a simmer and let it cook for a minute. Now, add the orzo to the skillet along with 2 cups of chicken stock or water. Stir to combine all ingredients well.

Reduce the heat to medium-low. Allow the orzo to cook for about 10-12 minutes, stirring occasionally until it is al dente and has absorbed most of the liquid. If necessary, add more stock or water to ensure the orzo doesn’t dry out.

Once the orzo is cooked, return the chicken to the skillet. Pour in the heavy cream, lemon juice, chopped sun-dried tomatoes, spinach, Dijon mustard, paprika, and nutmeg. Stir everything together gently, allowing the spinach to wilt and everything to meld together beautifully.

Let it all simmer for another couple of minutes to meld the flavors. Taste and adjust seasonings, adding more salt or red pepper flakes as desired. Remove from the heat and sprinkle fresh basil or parsley on top before serving.