Cube 1 ½ pound boneless skinless chicken breast into about 1 ½ inch to 2-inch pieces. Evenly coat the chicken with 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 5-7 minutes, the chicken should be mostly cooked through. Remove the chicken from the skillet.
Add 1 tablespoon butter, 2 shallots, and 2 cloves garlic to the skillet and sauté for 2 minutes. Add 1 cup orzo pasta to the skillet, continually stir, and toss until evenly toasted and light golden brown.
Pour in 3 cups chicken broth, 2 tablespoons lemon juice, and 2 teaspoons lemon zest. Reduce the heat to medium and stir occasionally to evenly cook the orzo without letting it stick to the skillet.
Once the orzo is cooked through, add the chicken and 2 cups baby spinach to the skillet. Stir and continue to cook until the spinach is wilted and the chicken is completely cooked through.
Garnish with lemon slices and shredded parmesan cheese, and enjoy!
