Sear the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken chunks with salt and pepper, then sear for 4–5 minutes until lightly golden. Remove and set aside.
Sauté Aromatics: In the same skillet, add chopped onion and garlic. Sauté for 2–3 minutes until fragrant and softened.
Toast Orzo & Simmer: Stir in the orzo and let it toast for 1 minute. Pour in the chicken broth, bring to a boil, then lower the heat and simmer for about 10 minutes, stirring occasionally.
Make it Creamy: Once the orzo is almost cooked, stir in heavy cream, lemon zest, lemon juice, and the seared chicken. Cook for another 5–6 minutes, until everything is creamy and well combined.
Finish & Serve: Stir in parmesan cheese. Let it rest for 5 minutes before garnishing with parsley and serving warm.
