Italian Herb-Crusted Chicken with Garlic Parmesan Orzo

Preheat oven to 400°F (200°C).

In a small bowl, mix 2 tbsp panko breadcrumbs, 1 tbsp Parmesan cheese, 1 tsp dried Italian herbs, 1/4 tsp salt, and 1/8 tsp black pepper.

Pat the 6 oz chicken breast dry with paper towels. Brush with 1 tsp Dijon mustard on both sides.

Press the breadcrumb mixture onto both sides of the chicken breast, ensuring it adheres well.

Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Once hot, add the breaded chicken and sear for 2 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

While the chicken bakes, mince 2 garlic cloves and zest half the lemon, then squeeze to get 1 tbsp lemon juice.

In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

Add 1/3 cup orzo to the saucepan and toast for 2 minutes, stirring frequently.

Pour in 3/4 cup chicken broth, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes until the orzo is tender and liquid is absorbed.

Stir in 1 cup baby spinach, 2 tbsp Parmesan cheese, lemon zest, and 1 tbsp lemon juice. Cook for 1-2 minutes until spinach is wilted.

Sprinkle with 1/8 tsp red pepper flakes and adjust seasoning if needed.

Slice the chicken breast and serve over the garlic Parmesan orzo.