In a large skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of extra virgin olive oil over medium heat. Add 1 medium shallot, finely chopped, and cook until translucent, about 3-4 minutes. Stir in 2 minced cloves of garlic and sauté for an additional minute until fragrant.

Next, add 1 cup of orzo pasta and 1/2 cup of chopped sun-dried tomatoes to the skillet. Sprinkle 2 teaspoons of dried Italian seasoning over the mixture, stirring well to combine. Cook for 2-3 minutes until the orzo starts to look slightly toasted, then pour in 1/2 cup of dry white wine, allowing it to simmer until most of the liquid evaporates, about 2-3 minutes.

Pour in 4 cups of low-sodium chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for approximately 12 minutes. Stir occasionally until the orzo is tender and al dente, absorbing the flavorful liquid as it cooks.

After the orzo is cooked, stir in 2 cups of baby spinach, 4 ounces of crumbled goat cheese, and the zest and juice of 1 lemon. If using, add in 2 cups of shredded rotisserie chicken at this point, and mix everything together. Allow the heat to gently melt the cheese and wilt the spinach for 2-3 minutes.

Adjust seasoning with kosher salt and freshly cracked black pepper to taste. Plate the creamy one-pot orzo with chicken and garnish with additional goat cheese and fresh basil leaves. Drizzle with a touch of olive oil, and sprinkle flaky sea salt over the top for an added burst of flavor before serving.