Combine the flour and dried thyme and season generously with salt and freshly ground black pepper. Dredge the chicken breasts in the seasoned flour.

Pre-heat a 12-inch skillet over medium-high heat. Add the olive oil and brown the dredged chicken on both sides. Transfer the browned chicken to a side plate. Add the lemon slices to the skillet and sear them quickly, until slightly browned. Set them aside on the plate with the chicken.

Add the onions to skillet and sauté for a few minutes until they start to brown. Add the minced garlic and orzo and sauté for another 2 minutes, just to toast the orzo. Add the white wine and deglaze the pan by scraping up any brown bits on the bottom of the skillet. Add the lemon juice and chicken stock and bring to a boil. Reduce the heat to medium, cover and simmer for 12 minutes, stirring halfway through the cooking process.

Stir in the baby spinach, heavy cream and Parmesan cheese. Season to taste with salt and freshly ground black pepper. Return the browned chicken and lemon slices to the pan and sprinkle the lemon zest on top. Simmer over low heat for a few more minutes until the chicken is warmed through and serve.