Season Chicken: Pat chicken cutlets dry with paper towels. Season both sides evenly with garlic powder, dried oregano, onion powder, kosher salt, and black pepper.

Sear Chicken & Lemon Wheels: Heat 2 tbsp olive oil and 1 tbsp butter in a large deep skillet or Dutch oven over medium-high heat. Add chicken cutlets in a single layer along with the sliced lemon wheels. Sear for 4 to 5 minutes per side until golden brown and cooked to an internal temperature of 165°F (74°C). Transfer chicken and charred lemon wheels to a clean plate and set aside.

Sauté Aromatics & Toast Orzo: In the same skillet over medium heat, melt 1 tbsp butter in the remaining pan drippings. Add diced shallot and cook for 2 minutes until soft. Stir in minced garlic and cook for 60 seconds until fragrant. Add dry orzo pasta directly to the skillet, stirring constantly for 2 minutes to toast the grains in the garlic butter.

Simmer Orzo: Pour in the chicken bone broth, fresh lemon juice, lemon zest, and fresh thyme, scraping up all the golden browned bits (fond) from the bottom of the pan. Bring liquid to a gentle boil, then reduce heat to medium-low, cover, and simmer for 8 to 10 minutes, stirring occasionally to keep orzo from sticking.

Stir in Spinach & Parmesan: Remove the lid once orzo is tender and the broth has transformed into a rich velvety sauce. Remove skillet from heat. Stir in the fresh baby spinach and grated Parmigiano-Reggiano until the greens wilt into emerald ribbons and the cheese melts smoothly into the pasta.

Assemble & Serve: Slice the seared chicken cutlets into strips. Nestle the sliced chicken and charred lemon wheels over the creamy orzo. Garnish with extra shaved parmesan, cracked black pepper, and fresh thyme leaves. Serve immediately while hot!