Pat chicken cutlets thoroughly dry with paper towels. Season both sides with garlic powder, dried oregano, sea salt, and black pepper.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy 12-inch cast-iron skillet over medium-high heat. Sear cutlets undisturbed for 3 to 4 minutes until a deep golden crust forms. Flip and sear for 2 minutes on the reverse side. Transfer chicken to a clean plate (cutlets will finish cooking later in the orzo).

Reduce skillet heat to medium. Add the dry uncooked orzo, minced shallot, and sliced sun-dried tomatoes directly into the remaining chicken fond and fat. Toast dry orzo for 2 minutes, stirring constantly with a wooden spoon, until grains are lightly golden and nutty smelling.

Stir in the minced garlic and cook for 45 to 60 seconds until fragrant without burning.

Pour in the chicken bone broth, scraping the bottom of the skillet with your spoon to release all caramelized browned bits into the liquid. Bring to a brisk boil.

Reduce heat to medium-low. Nestle the seared chicken cutlets and any accumulated plate juices directly on top of the simmering orzo. Cover skillet with a lid or foil and simmer gently for 9 to 10 minutes, stirring the orzo once around the chicken, until liquid is mostly absorbed and orzo is tender al dente.

Transfer chicken cutlets briefly back to the plate. Stir heavy cream, fresh baby spinach, grated Parmesan cheese, and fresh lemon juice into the hot orzo. Stir gently for 1 to 2 minutes over low heat until the spinach wilts completely and a velvety, creamy sauce forms around the pasta.

Return chicken cutlets to the center of the skillet. Turn off heat. Garnish generously with torn fresh basil and extra black pepper. Let rest for 2 minutes before serving directly from the skillet.