Heat olive oil in a large deep skillet or pot over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add the minced garlic to the same skillet. Sauté for 1 minute until fragrant.
Add the orzo pasta to the skillet and stir to coat with the garlic and oil.
Pour in the chicken broth, heavy cream, lemon zest, and lemon juice. Stir to combine.
Bring the mixture to a simmer, then reduce heat to low and cover the skillet.
Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Return the cooked chicken breasts to the skillet, nestling them into the orzo.
Sprinkle the crumbled feta cheese over the chicken and orzo. Cover and cook for an additional 2-3 minutes until the feta softens.
Remove from heat and garnish with chopped fresh parsley.
Serve warm, spooning the creamy lemon feta orzo alongside the chicken.