Garlic Butter Chicken Orzo

Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.

Mince the garlic cloves. Zest the lemon and juice it separately. Measure out chicken broth and have all ingredients within reach.

Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain and set aside.

Heat 2 tbsp butter in a large skillet over medium-high heat until foaming. Place chicken breasts in the pan and sear for 6–7 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and tent with foil.

Reduce heat to medium. Add remaining 2 tbsp butter to the same skillet. Stir in minced garlic and rosemary sprigs (if using) and cook for 1 minute until fragrant.

Pour in warm chicken broth and lemon juice, scraping up any browned bits from the pan. Bring to a simmer and cook for 2 minutes. Remove rosemary sprigs.

Slice the cooked chicken against the grain into strips or bite-sized pieces. Add cooked orzo to the skillet with the sauce and stir gently to coat.

Add lemon zest and stir. Taste and adjust seasoning with salt and pepper.

Divide pasta and sauce among serving bowls. Top with sliced chicken. Garnish with fresh parsley and grated Parmesan if desired.