Cut chicken breasts into cutlets (or into about thirds) and sprinkle with all purpose seasoning on both sides. If using thighs, you do not need to make them smaller unless desired.
In a large sauté pan, heat approximately 1 tablespoon of olive oil over medium heat. Add in chicken and sear on each side until a nice golden brown. Remove from pan and set aside. *Note: Chicken will not be cooked all the way but will continue cooking later.
Heat the remaining tablespoon of olive oil in same pan over medium heat. Add in chopped onion and sauté until it begins to soften, about 5 minutes, stirring often.
Stir in butter, minced garlic, cut artichoke hearts, uncooked orzo, salt, pepper and oregano. Cook for an additional 1-2 minutes to toast the orzo slightly.
Stir in chicken or veggie stock, half and half and lemon juice.
Gently stir in spinach by the handful.
Place chicken back into pan, nestling it into the orzo.
Cover pan and cook for 25 minutes over medium heat or until all liquid is absorbed and chicken is cooked through, stirring occasionally.
Stir in parmesan cheese, basil, parsley and any additional seasoning if desired.
Remove from heat and garnish with any additonal parmesan, basil or parsley.
Serve with garlic bread or salad and enjoy.