Heat the olive oil in your large skillet over medium-high heat. Once hot, add the diced chicken breast, seasoning it with salt and pepper. Cook the chicken, stirring occasionally, until golden brown and mostly cooked through—about 5-6 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium, then add the butter to the same skillet. Once melted, add the minced garlic, dried oregano, and dried thyme. Sauté for about 1 minute until fragrant but not browned.
Add the orzo pasta to the skillet and stir well to coat it in the butter and herbs. Toast the orzo for 1-2 minutes, stirring frequently, until it begins to turn golden.
Pour in the chicken broth along with the lemon zest and juice. Stir everything together, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce heat to low. Cover the skillet with a lid and let the orzo cook for about 8-10 minutes, or until tender and most of the liquid has been absorbed.
Return the cooked chicken to the skillet along with the chopped spinach. Stir gently to combine and cook for another 2-3 minutes until the spinach wilts and the chicken is heated through.
Remove from heat and sprinkle the fresh parsley over the top. Give everything a final stir and adjust seasoning with more salt and pepper if needed. Serve immediately and enjoy!
