1. Preheat the oven to 400F.

2. Heat 1 tablespoon of olive oil over medium-high heat in a large, deep oven-safe skillet. Drizzle olive oil on the chicken then sprinkle on the oregano, basil, paprika, red pepper flakes, salt, and pepper. When the oil is hot and shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3. To the same skillet, add the butter and mushrooms, season with a pinch of salt and pepper, sautee about 3 minutes. Next, add the chopped shallot, and cook until fragrant about 2 minutes. Add the garlic and orzo, stirring continually and cooking until lightly golden, about 3 minutes. Add the wine and de-glaze the pan, scraping up all the brown bits in the pan. Add chicken stock and bring to a boil, cook about 5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stir until the spinach has wilted.

4. Place the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes or until the chicken is cooked through. Squeeze lemon over the cooked chicken and orzo. Plate and serve immediately.