Heat the oil in a large cast iron skillet over medium-high heat. Season the chicken all over with salt, pepper, and garlic powder. When the oil is shimmering, add the chicken and cook for 5-6 minutes per side, until golden. Transfer to a clean plate on the side.
Reduce heat to medium-low, add butter, garlic, and orzo; cook until orzo is toasted and garlic fragrant, 1-2 minutes. Add the wine to the skillet and use your spoon to get all the brown bits off the bottom.
Now add chicken broth, artichokes, lemon juice, and season with salt and pepper. Bring to a boil, reduce heat, and cover, stirring every few minutes, until orzo is cooked and liquid has reduced, about 10-15 minutes.
Add spinach and toss to combine. Nestle the chicken back into the skillet and simmer for a few extra minutes making sure chicken is cooked through. Option to top with parmesan and serve with lemon wedges.