Pat chicken dry with a paper towel. Pound to 1/2-inch thickness with a mallet or your fist (if you have very large breasts you can cut in half to make cutlets– just make sure chicken isn’t thinner than 1/2-inch or it’s going to be easy to overcook.) Season chicken on both sides with lemon pepper seasoning.

Heat olive oil in a heavy-bottomed pan (see note 1) over medium-high heat. Once hot add the chicken and sear for 2-3 minutes each side (it will finish cooking later). Transfer to a plate and set aside.

Reduce heat to low. Add minced garlic to remaining oil and saute for 30 seconds then pour in the chicken broth. Use a wooden spoon to deglaze the pan and scrape up any bits from the bottom. Stir in the orzo.

Add the chicken back. Increase heat and cover with a lid. Bring to a boil. Once boiling, reduce heat to a gentle simmer and let cook for about 15 minutes or until orzo is fluffy and most of the liquid is absorbed.

Stir in the lemon juice. If desired, remove chicken and shred then stir back in or you can just cut off a piece of chicken to serve.

Serve hot and enjoy!