Season the chicken breasts with salt, pepper, and half the Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom. Add the orzo and remaining Italian seasoning. Bring to a boil, then reduce to a simmer.

Cover and let the orzo cook for 12-15 minutes, stirring occasionally. Meanwhile, dice the cooked chicken.

Once the orzo is tender, reduce heat to low. Stir in the ricotta cheese, Parmesan cheese, spinach, and lemon juice until well combined.

Return the chicken to the skillet and gently fold everything together. Adjust seasonings as needed.

Let the dish rest for 3-4 minutes before serving.