1. In a large pan, melt 1 tbsp of butter over medium heat. Add your seasoned chicken and cook for about 5-6 minutes per side, flipping once. Cover and cook until the internal temp reaches 165°F. Remove from the pan, cover with foil, and let rest.
2. Reduce heat slightly. Melt 1 tbsp butter with a touch of olive oil in the same pan. Add the shallot with a pinch of salt and sauté for 2 minutes. Grate in garlic and stir.
3. Pour in white wine and scrape up any browned bits from the pan. Simmer for 3-4 minutes until reduced by half.
4. Stir in orzo, red pepper flakes, and Italian seasoning. Toast for 2 minutes, stirring frequently.
5. Add chicken broth, a pinch of salt, and pepper. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the orzo is tender.
6. Stir in the final tbsp of butter and heavy cream. Add parmesan, lemon zest, and juice. Adjust seasonings, if needed.
7. Slice the chicken and serve alongside the creamy orzo (can pour leftover drippings into the orzo). Garnish with parsley, more parmesan, and a squeeze of lemon juice. Enjoy!
