1. Prep everything first. Cut the chicken into bite-sized pieces, drain and measure the tomatoes, zest and juice the lemon, chop the onion and basil, mince the garlic and grate the Parmesan.

2. Heat the oil in a large deep skillet over medium-high heat until shimmering. Season the chicken cubes on all sides with salt and pepper.

3. Add the chicken to the hot pan in a single layer. Cook undisturbed for 2–3 minutes, then stir and continue to cook until golden all over but not fully cooked through, about 2 more minutes. Transfer the chicken to a plate and set aside.

4. Reduce heat to medium. Add the chopped onion to the same skillet and sauté, stirring occasionally, until it softens and becomes translucent, about 3 minutes.

5. Stir in the minced garlic and cook until fragrant, about 30 seconds, taking care not to let it burn.

6. Add the orzo to the pan and stir constantly for 1 minute, coating each grain in the garlic-onion mixture. This toasting step deepens the flavor.

7. Pour in the diced tomatoes (with their juices), chicken broth, dried oregano and red pepper flakes (if using). Scrape up any browned bits from the pan bottom. Stir to combine, then bring the liquid to a gentle boil.

8. Once boiling, reduce the heat to medium-low, cover the skillet with a tight-fitting lid, and simmer for 8–10 minutes. Stir gently halfway through to prevent sticking. The orzo should be tender but still have a slight bite, and most of the liquid should be absorbed.

9. Remove the lid, return the partially cooked chicken (and any juices on the plate) to the skillet, and stir gently to nestle it into the orzo. Cook uncovered for 2 minutes more to finish cooking the chicken through.

10. Turn off the heat. Stir in the baby spinach, fresh basil, grated Parmesan, lemon zest and lemon juice until the spinach wilts and everything is evenly coated. Taste and adjust seasoning with additional salt, pepper or lemon juice as desired.