In a large skillet, melt 1 tablespoon of butter over medium heat.
Add the chicken pieces to the skillet and season with salt and black pepper.
Cook the chicken for 5-6 minutes, stirring occasionally, 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 over medium heat.
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 in the garlic butter.
Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and 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.
Cook for an additional 2-3 minutes until the chicken is heated through.
Remove from heat and sprinkle with chopped fresh parsley before serving.