Pat chicken cutlets completely dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, sea salt, and black pepper.

Heat olive oil and 1 tablespoon butter in a large 12-inch deep skillet over medium-high heat. Add chicken cutlets and sear for 4 to 5 minutes per side until deeply golden and cooked through (internal temp 165°F / 74°C). Transfer chicken to a warm plate and tent with foil.

Lower heat to medium. In the same skillet with pan drippings, add diced shallot and dry orzo pasta. Sauté for 2 minutes, stirring frequently, until the orzo grains are lightly toasted and fragrant.

Add minced garlic and fresh thyme, stirring constantly for 60 seconds until fragrant.

Pour in the low-sodium chicken bone broth, using a wooden spatula to scrape up all savory golden browned fond from the bottom of the skillet. Bring to a gentle boil.

Lower heat to medium-low, cover with a tight-fitting lid, and simmer for 9 to 10 minutes, stirring once or twice to prevent sticking, until the orzo is al dente and most broth is absorbed.

Remove lid and stir in heavy cream, grated Parmigiano-Reggiano, and fresh baby spinach. Stir gently for 1 to 2 minutes until the spinach is wilted and the sauce turns luscious, glossy, and creamy.

Stir in fresh lemon juice. Nestle the seared chicken cutlets (and any resting juices) back into the creamy orzo. Simmer for 1 minute to warm through, garnish with fresh cracked pepper and extra shaved parmesan, and serve hot.