Pat the chicken cutlets dry and season both sides with Italian seasoning, smoked paprika, salt, and pepper. Heat the olive oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Sear the chicken for 4 minutes per side until deeply golden brown and cooked through. Transfer to a warm plate.

Melt the remaining 1 tablespoon butter in the same skillet over medium heat. Add the diced shallot and halved cherry tomatoes, sautéing for 2–3 minutes until the tomatoes blister. Stir in the minced garlic and dry uncooked orzo pasta, toasting the grains for 90 seconds until nutty and lightly golden.

Pour in the 2 1/2 cups of warm chicken broth, scraping up the golden fond from the bottom of the pan. Bring to a gentle simmer over medium-low heat and cook uncovered for 8–9 minutes, stirring every 2 minutes so the orzo doesn't stick, until tender.

Reduce heat to low and crumble the entire wheel of Boursin Garlic & Fine Herbs cheese directly into the tender orzo along with the baby spinach and grated Parmesan. Stir for 2 minutes until the Boursin melts into a glossy, risotto-style cream sauce. Nestle the chicken cutlets back on top and serve warm.