Get your prep done before you start cooking. Season both sides of the chicken fillets with garlic powder and Cajun seasoning.

Mince the garlic, finely chop the onion and roughly chop the sun-dried tomatoes.

Heat oil and butter over medium. Add chicken fillets and cook, about 5-8 minutes per side or until cooked through and browned on both sides. The cooking time can vary with the size of your chicken. Remove from skillet and place on a clean plate. Cover with aluminum foil.

Add garlic and onion, cook until soft and fragrant for about 2 minutes. Stir in salt, pepper and Italian seasoning. Add orzo and toast for 1 minute. Pour in chicken broth and bring to a boil. Simmer over medium low for 8 minutes while stirring from time to time to prevent orzo from sticking to the bottom of your skillet.

When ready, add cream and spinach. Stir until the spinach is slightly wilted, about 1 minute. Add sun-dried tomatoes, grated Parmesan and lemon juice. Stir to combine. Add a splash of water if the orzo looks too dry.

Nestle chicken in orzo, simmer for 3 minutes or until the chicken is warmed through. Top with freshly cracked black pepper. Enjoy!