Cut the chicken into bite-sized pieces. Season with salt, pepper, basil, paprika, onion, and garlic powder. Dredge in flour on all sides.

Prepare the ingredients for the orzo: Dice the onion, cut the celery into thin slices, cut the carrot into small cubes, finely chop garlic, grate the parmesan, juice the lemon, chop parsley.

Heat frying oil in a large pot over medium-high heat. Add the chicken and cook for a couple of minutes until browned on both sides and cooked through. Transfer the chicken to a plate.

Add the olive oil, reduce the heat to medium-low. Add onion, celery, and carrot. Cook for a couple of minutes or until softened. Add garlic and thyme, cook for 30 seconds.

Add orzo, cook until all the grains are coated in oil.

Add chicken broth and cream. Bring to a boil then simmer (low heat!) for 9 minutes (uncovered) or until orzo is soft but still has a bite to it. Stir it from time to time to prevent sticking to the bottom of the pot.

Take the pot off the heat and season with salt, pepper, and lemon juice.

Ladle the orzo into bowls - now it should have the right consistency.

Enjoy!