Prepare Your Ingredients: Before you start, chop your chicken into 1-inch pieces, mince your garlic, zest and juice your lemon, and measure out your broth and orzo.

Sear the Chicken: Heat a large, oven-safe skillet over medium-high heat. Add a tablespoon of olive oil. Season the chicken pieces generously with salt and black pepper. Add the chicken to the hot skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté Aromatics: Reduce the heat to medium. If the pan looks dry, add another drizzle of olive oil. Add the minced garlic to the skillet and sauté for about 30-60 seconds until fragrant. If using any hardier vegetables like diced onions or bell peppers, add them now and cook until slightly softened.

Deglaze and Add Orzo: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the broth to a simmer, then stir in the orzo.

Cook the Orzo: Cover the skillet and reduce the heat to low. Let the orzo simmer gently for 10-12 minutes, or until most of the liquid has been absorbed and the orzo is al dente. Stir occasionally to prevent sticking.

Return Chicken and Add Vinaigrette Components: Once the orzo is cooked, return the seared chicken pieces to the skillet. Stir in the fresh lemon juice, lemon zest, fresh dill, and parsley. Add your creamy component and stir gently to combine.

Finish with Fresh Veggies and Cheese: If using baby spinach, add it to the skillet now and stir until it just wilts. Stir in any cherry tomatoes you’re using. Taste the dish and adjust seasoning with additional salt and pepper as needed.

Serve: Garnish generously with freshly grated Parmesan cheese and an extra sprinkle of fresh herbs. Serve immediately.