In a large skillet over medium heat, melt 1 tablespoon of butter.
Add the chicken pieces to the skillet, season with salt and black pepper, and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Add the orzo pasta to the skillet and stir to coat it with the garlic butter.
Pour in the chicken broth, bring to a boil, then reduce heat to low and cover the skillet.
Simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Return the cooked chicken to the skillet and stir to combine with the orzo.
Stir in the grated Parmesan cheese, lemon juice, and lemon zest until the cheese is melted and the mixture is creamy.
Remove from heat and sprinkle with chopped fresh parsley before serving.