Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness. Season generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat and sear the chicken for 4-6 minutes on each side until cooked through and golden brown. Remove from skillet and let rest.

In the same skillet, melt remaining butter over medium heat. Add diced onion and cook for 5 minutes until translucent.

Stir in minced garlic, herbs de Provence, and red pepper flakes, and sauté for an additional minute until fragrant.

Add orzo pasta to the skillet and stir to coat in the mixture. Toast for 2-3 minutes until slightly golden.

Pour in chicken broth (or white wine), heavy cream, and lemon juice. Bring to a boil, reduce heat to low, cover, and simmer for roughly 12 minutes until orzo is tender and sauce thickens.

Stir in baby spinach and grated Parmesan cheese until spinach wilts and cheese melts into the sauce.

Slice chicken breasts and nestle on top of orzo. Serve hot, garnished with parsley and lemon slices.