Instructions
Heat the olive oil in a large, deep pan and melt the butter in it.
Add the chicken breast and cook for 4-5 minutes over medium heat until slightly golden. Remove the chicken from the pan and set it aside.
To the same pan, add the shallot and cook for 1-2 minutes. Stir in the garlic, thyme and oregano and continue to cook for another minute.
Add the orzo, toast it for a minute, and then pour in the chicken stock. Bring to a boil, then lower the heat and simmer for 10 minutes until the orzo is al dente.
Stir in the baby spinach and lemon juice and simmer for 1-2 minutes until the spinach is wilted.
Add the half and half and stir to combine. Simmer for 1-2 minutes until the sauce thickens, then add the cooked chicken and grated Parmesan.
Season to taste and serve immediately, with some extra grated Parmesan on top if you like.
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