1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

2. Season chicken with salt and pepper and add to the hot skillet in a single layer.

3. Sear chicken undisturbed for 3–4 minutes, flip and cook 2–3 more minutes until lightly browned, then transfer to a plate.

4. Reduce heat to medium and add chopped onion, sauté until soft about 3–4 minutes.

5. Stir in minced garlic and cook until fragrant, about 30 seconds.

6. Add orzo to the skillet and stir for 1–2 minutes to toast lightly.

7. Pour in chicken broth, lemon juice, lemon zest, and thyme and scrape up browned bits, then return chicken to the pan.

8. Bring to a boil, reduce heat to medium-low, cover and simmer for 10 minutes, stirring occasionally.

9. Stir in spinach and cook until wilted, about 1 minute, adding more broth if needed.

10. Remove from heat, drizzle with remaining olive oil or a knob of butter, stir in Parmesan if using, and garnish with parsley or basil before serving.