Pat chicken cutlets dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, smoked paprika, kosher salt, and cracked black pepper.

Heat olive oil and butter in a large 12-inch heavy cast iron skillet over medium-high heat. Once glistening, add chicken cutlets in a single layer and sear for 4 to 5 minutes per side until deeply golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer chicken to a warm plate and tent loosely with foil.

In the same skillet over medium heat with the flavorful pan drippings, add minced garlic and sliced sun-dried tomatoes. Sauté for 60 seconds until fragrant and aromatic.

Add the dry orzo pasta into the pan. Toast the grains for 1 minute while stirring constantly to coat every piece in the savory pan oils.

Pour in the chicken bone broth and fresh lemon juice, using a wooden spoon to scrape up all browned caramelization (fond) from the pan bottom. Bring to a gentle boil, then lower heat to medium-low. Simmer uncovered for 8 to 10 minutes, stirring frequently, until the orzo is al dente and the liquid has reduced into a creamy sauce base.

Lower heat to low. Stir in heavy whipping cream, freshly grated Parmesan cheese, and fresh baby spinach. Stir gently for 2 minutes until the greens are wilted and the sauce turns rich and velvety.

Slice the rested chicken cutlets against the grain. Nest the chicken and any resting plate juices back into the skillet over the creamy orzo. Garnish with fresh basil ribbons and extra shaved parmesan. Serve hot directly from the skillet!