Season the Chicken: Pat chicken pieces completely dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, Italian seasoning, and paprika. Toss chicken pieces with this seasoning mixture until evenly coated.

Sear to Perfection: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add chicken in a single layer (work in batches if needed to avoid overcrowding). Sear for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken to a plate and set aside.

Create the Flavor Base: In the same skillet, reduce heat to medium. Add butter and sun-dried tomato oil. Once butter melts, add minced garlic and sauté for about 45 seconds until fragrant and just beginning to turn golden. Be careful not to burn the garlic.

Toast the Orzo: Add the dry orzo to the skillet and stir continuously for 2-3 minutes. This toasting step adds a nutty depth to the final dish. The orzo should smell slightly toasted and some pieces may take on a light golden color.

Add Sun-Dried Tomatoes and Liquid: Stir in the chopped sun-dried tomatoes, coating them in the garlic-butter mixture. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan.

Simmer the Orzo: Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover the skillet with a lid and let simmer for 12-14 minutes, stirring every 3-4 minutes to prevent sticking. The orzo should be tender but still have a slight bite, and most of the liquid should be absorbed.

Create the Creamy Sauce: Uncover the skillet and reduce heat to low. Pour in the heavy cream and stir gently to combine. Add the grated Parmesan cheese gradually, stirring constantly until it melts into a smooth, creamy sauce. If the sauce seems too thick, add a splash more broth or cream.

Wilt the Greens: Add the chopped spinach or kale and stir until wilted, about 1-2 minutes. The greens will cook down significantly and add a pop of color and nutrition.

Finish the Dish: Return the cooked chicken and any accumulated juices to the skillet. Gently fold everything together and let simmer for 2-3 minutes to allow the chicken to warm through and the flavors to meld. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.

Plate and Garnish: Remove from heat and let rest for 2-3 minutes to allow the sauce to thicken slightly. Serve in warm bowls, topped with extra Parmesan cheese, fresh basil leaves, and a crack of black pepper. A drizzle of quality olive oil makes a beautiful finishing touch.