Season and Sear the Chicken: Pat chicken cutlets thoroughly dry with paper towels. Season both sides with Italian seasoning, garlic powder, smoked paprika, 1/2 teaspoon salt, and black pepper. Heat olive oil in a large deep cast iron skillet or Dutch oven over medium-high heat. Add chicken and sear for 4 to 5 minutes per side until deeply golden-brown and cooked through to 165°F (74°C). Transfer chicken to a clean plate and loosely tent with foil.

Sauté Aromatics and Toast Orzo: In the same skillet with remaining pan drippings, reduce heat to medium. Add minced garlic and julienned sun-dried tomatoes. Sauté for 60 seconds until fragrant. Pour in dry uncooked orzo pasta and stir constantly for 1 to 2 minutes to toast the grains lightly in the savory rendered oils.

Simmer the Orzo to Tender Perfection: Pour in low-sodium chicken broth and scrape up all the golden caramelized fond bits from the bottom of the pan with a wooden spoon. Bring to a gentle boil, then reduce heat to medium-low, cover with a lid, and simmer for 9 to 11 minutes, stirring every 2 minutes to prevent sticking, until orzo is al dente and broth is largely absorbed.

Create the Velvety Tuscan Cream Sauce: Uncover skillet and reduce heat to low. Pour in heavy cream and stir gently. Add fresh baby spinach in handfuls, folding until gently wilted into the warm pasta. Stir in freshly grated Parmesan cheese and lemon juice until the sauce turns silky, creamy, and completely emulsified.

Slice and Serve: Slice rested chicken cutlets into thick medallions. Nestled sliced chicken on top of the creamy Tuscan orzo. Garnish with extra shaved Parmesan, fresh basil ribbons, and freshly cracked black pepper. Serve warm straight from the skillet!