1. Pat the chicken dry and season with salt, black pepper, and paprika or Italian seasoning.

2. Heat butter and olive oil in a large skillet over medium heat and sear the chicken until golden brown, about 3 to 4 minutes per side, then transfer to a plate.

3. Add the orzo to the same pan and toast in the remaining fat for 2 minutes until lightly golden.

4. Stir in the minced garlic and cook for 30 seconds until fragrant.

5. Pour in the chicken broth, scrape up any browned bits, and bring to a simmer over medium-low heat.

6. Cook the orzo uncovered, stirring occasionally, for 9 to 10 minutes until tender and most of the liquid is absorbed.

7. Lower the heat, stir in half-and-half or cream, and fold in the Parmesan cheese until the sauce is smooth and thickened.

8. Return the chicken to the pan and stir in optional spinach or peas until wilted, then season to taste and garnish with parsley before serving.