Instructions:
- Butterfly or slice chicken breasts horizontally to create 8 thinner cutlets. Season generously on both sides with salt and pepper.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear chicken in batches until golden brown on both sides and cooked through (internal temperature of 165°F/74°C). Remove chicken and set aside on a warm plate, loosely tented with foil.
- Reduce heat to medium. Add butter to the same skillet. Sauté the minced shallot until softened (about 3 minutes). Add garlic and cook for 1 minute until fragrant.
- Pour in the white wine. Scrape up any browned bits (fond) stuck to the bottom of the pan using a wooden spoon. Let the wine reduce by half.
- Stir in the chicken broth and the uncooked orzo. Bring the mixture to a gentle simmer.
- Maintain a steady simmer, stirring frequently (every 1-2 minutes) to prevent sticking, until the orzo is al dente and most of the liquid is absorbed (about 10–12 minutes).
- Reduce heat to low. Stir in the heavy cream and the grated Parmesan cheese until the sauce is smooth and velvety. Taste and adjust seasoning.
- Nestle the seared chicken cutlets back into the creamy orzo mixture. Spoon some sauce over the top of the chicken. Allow everything to warm through for 2–3 minutes.
- Garnish liberally with fresh parsley and extra Parmesan cheese before serving immediately.