In a deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt, black pepper, Italian seasoning, and garlic powder. Sauté the chicken for 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Once done, remove the chicken from the pan and set it aside on a plate.

In the same skillet, add a splash more olive oil if needed and toss in the chopped shallots and minced garlic. Cook for 1-2 minutes over medium heat, stirring frequently, until the shallots are soft and translucent, releasing their sweet aroma.

Pour in 3 cups of low sodium chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the broth to a gentle boil before adding 1 cup of orzo. Reduce heat to medium-low and let it simmer for about 12 minutes, stirring often until the orzo is al dente.

Once the orzo is cooked, stir in 2 cups of baby spinach, 4 ounces of herbed goat cheese, ¼ cup of grated Parmesan cheese, and fresh thyme leaves. Gently mix until the spinach wilts and the cheese melts, creating a creamy sauce.

Return the browned chicken to the skillet and nestle it into the orzo mixture. Sprinkle additional Parmesan cheese and a few thyme leaves on top. Let it heat through for a minute, then serve hot.