Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Rub the chicken with the remaining olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Sear the chicken on both sides until golden (about 3-5 minutes per side), then remove it from the skillet.
In the same skillet, add butter and finely chopped onion. Cook until fragrant (about 3 minutes). Add minced garlic and orzo, cooking until lightly golden (2-3 minutes).
Pour in the broth, bring it to a boil, and cook for 3-5 minutes.
Add the cream, Parmesan, spinach, and sun-dried tomatoes, stirring until the spinach wilts. Place the seared chicken and any accumulated juices back into the skillet. Cook covered for 8-10 minutes or transfer the skillet to the oven and cook, uncovered, at 400°F for 10-15 minutes or until the chicken is fully cooked.
Serve the chicken topped with lemon juice and garnish with fresh parsley if desired.