Step 1: Sear the Chicken

Heat 1½ tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken and season with salt, pepper, and oregano. Sear until golden on both sides (about 3-4 minutes per side), then remove and set aside.

Step 2: Sauté the Aromatics

In the same pan, add another tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.

Step 3: Cook the Orzo

Pour the dry orzo into the pan with the sautéed aromatics. Stir to coat it in the oil and aromatics, toasting slightly for 1-2 minutes to build flavor.

Step 4: Add Broth and Simmer

Add chicken broth and lemon juice to the pan, stirring to combine. Bring to a gentle boil, then reduce heat to a simmer. Stir occasionally to prevent sticking.

Step 5: Return Chicken and Add Zest

Once the orzo is halfway cooked (after about 5-6 minutes), return the chicken to the pan. Stir in lemon zest, red pepper flakes (if using), and let everything simmer for another 5-6 minutes until the orzo is al dente and the chicken is cooked through.

Step 6: Finish with Cream and Cheese

Stir in Parmesan cheese and heavy cream (if using) to make the dish creamy and rich. Add fresh parsley and adjust seasoning with salt and pepper as needed.

Step 7: Serve

Serve hot, garnished with additional lemon zest, parsley, or grated cheese.