Pat the chicken cutlets dry using paper towels. Season both sides evenly with dried oregano, garlic powder, half of the salt, and black pepper.

Heat 15 ml of olive oil in a deep 12-inch skillet over medium-high heat. Add the seasoned chicken cutlets and sear for 3 to 4 minutes per side until deeply browned and just cooked through. Transfer to a clean plate and tent loosely with foil.

Reduce heat to medium. Add the remaining 15 ml of olive oil to the same pan. Stir in the minced shallot and garlic, sautéing for about 1 to 2 minutes until fragrant and translucent.

Add the dry orzo to the skillet and stir constantly for 1 minute to lightly toast the grains in the aromatic oil.

Pour in the chicken broth, lemon zest, lemon juice, and the remaining salt. Bring the mixture to a brisk boil, then lower the heat to medium-low, cover with a tight-fitting lid, and simmer for 9 to 10 minutes, stirring every couple of minutes to prevent sticking, until the pasta is tender and most liquid is absorbed.

Uncover the skillet and fold in the fresh baby spinach and grated parmesan cheese until the greens wilt and the sauce becomes silky and glossy.

Nestle the rested chicken cutlets and any accumulated juices back on top of the warm orzo. Sprinkle with chopped fresh parsley and extra cracked pepper before serving directly from the pan.