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

Season chicken cutlets generously with salt and pepper on both sides and place them in the hot pan. Sear the chicken for 2-3 minutes on each side. Transfer the chicken to a plate and set aside.

Add the remaining olive oil to the pan, with the onion and garlic. Season with salt and pepper to taste and cook for 2-3 minutes, or until the onion becomes translucent. Add the orzo and stir well to coat. Carefully add wine to deglaze the pan and continue cooking for 2-3 minutes or until the wine reduces by half. Pour in the chicken stock and bring to a steady simmer. Cover with a lid and cook until the orzo is al dente.

Add spinach to the pan and continue to cook for 1-2 minutes or until the spinach wilts. Stir in the lemon juice, heavy cream, and butter 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!