Heat 1 tablespoon olive oil in a large skillet over medium heat.

Season chicken cutlets generously with salt and pepper on both sides and add to the hot skillet. Sear chicken cutlets 2-3 minutes per side. Remove from the skillet and set aside on a plate.

Add the remaining olive oil to the skillet. Add the onion and garlic; season with salt and pepper to taste. Cook, stirring occasionally, 2-3 minutes or until the onion becomes translucent.

Add orzo and stir well to coat the orzo with the olive oil from the skillet.

Carefully add wine to deglaze the skillet. Continue cooking 2-3 minutes or until the wine reduces by half.

Pour in the chicken broth and bring to a steady simmer. Cover with a lid and cook until the orzo is al dente.

Add spinach and continue 1-2 minutes or until the spinach wilts.

Add in the lemon juice, heavy cream, and butter; stir well until the orzo becomes very creamy.

Place the chicken breasts and any accumulated juices on top of the orzo and cover the pan with a lid. Continue cooking for another 3 minutes or until the chicken and juices are completely cooked through.

Uncover and sprinkle with fresh parsley and crumbled feta. Enjoy!