1. Start by patting the chicken breasts dry and seasoning both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, or until it develops a beautiful golden-brown crust. Remove the chicken from the pan and set it aside.

2. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the orzo and toast it for 2-3 minutes, allowing the pasta to absorb the flavors.

3. Pour in the chicken broth and bring the mixture to a simmer. Cook the orzo, stirring occasionally, for 8-10 minutes, or until it’s al dente and most of the liquid has been absorbed.

4. Stir in the heavy cream and Parmesan cheese, whisking continuously until the sauce becomes smooth and creamy. Adjust the seasoning with salt and pepper as needed.

5. Return the seared chicken breasts to the pan, cover, and simmer for an additional 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.

6. Sprinkle fresh chopped parsley over the top of the Creamy Parmesan Chicken and Orzo, and serve the dish warm and ready to enjoy.