Preheat oven to 350℉ on convection bake.

Place the chicken breasts on a cutting board and cover with parchment or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken to a uniform 1/4-inch thickness. Pat the chicken dry with a paper towel.

Season both sides evenly with the salt, black pepper, and cayenne.

In a large, deep oven-safe skillet, heat the oil over medium-high heat. Add the chicken and cook until browned on both sides, about 3 minutes per side. Remove from the skillet and set aside.

Reduce heat beneath the skillet to medium-low, add the shallot, garlic and red pepper flakes. Sauté for 2 minutes, just until softened. While whisking, add the Dijon and wine. Continue stirring, scrapping up any brown bits from the bottom of the skillet. Continue cooking until the wine reduces by half, about 3 minutes.

Add the cream cheese and stir until smooth. While stirring, add the chicken broth, lemon zest and lemon juice.

Next, 2 cups at a time, add the spinach to the skillet. Stir to combine and cook until the spinach begins to wilt. Add the orzo, salt, pepper, artichoke hearts, ¼ cup of parmesan, and parsley. Stir to combine.

Nestle the chicken back into the skillet and top with the remaining ¼ cup of parmesan. Place into the oven and bake for about 20 minutes, until orzo is cooked through.

Divide among 4 plates and serve with lemon wedge.