In a large skillet over medium heat, melt 1 tablespoon of the butter.
Add the chicken pieces to the skillet and season with salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. 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 the pasta with the garlic butter.
Pour in the chicken broth and water, then add the lemon zest and lemon juice. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, or 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 to heat the chicken through.
Remove from heat and sprinkle with chopped fresh parsley before serving.