Begin by heating the extra virgin olive oil in a large skillet over medium-high heat. Season the cubed chicken breasts with Italian seasoning, chili flakes, salt, and black pepper. Add the seasoned chicken to the skillet and sauté for about 5-7 minutes until the chicken is golden brown and cooked through.
Once the chicken is cooked, push it to one side of the skillet. In the empty space, add the chopped shallot and garlic. Sauté for 2-3 minutes until the shallots are translucent and fragrant.
Stir in the salted butter, allowing it to melt, then add the dry orzo pasta to the skillet. Toast the orzo in the pan for about 1 minute, stirring frequently.
Pour in the milk (or heavy cream) and add the Dijon mustard. Stir to combine and bring the mixture to a gentle simmer. Allow the orzo to cook in the liquid for about 8-10 minutes, stirring occasionally until it’s al dente and has absorbed most of the liquid.
Once the orzo is cooked, fold in the quartered marinated artichokes and baby spinach. Stir in the fresh thyme, grated parmesan cheese, and lemon zest for an extra flavor boost.
Taste and adjust seasoning with more salt, pepper, or chili flakes as needed. Remove the skillet from heat and let it sit for a couple of minutes to thicken slightly. Garnish with fresh basil before serving.
