Pat the boneless skinless chicken breasts dry with paper towels and season them generously with kosher salt, cracked black pepper, and half of the lemon zest. Allow the chicken to sit for about 10 minutes to absorb the flavors.

In a large, deep skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken breasts and sauté for about 5 minutes, or until they are golden brown and cooked through. Use tongs to flip halfway for even browning, then remove from the pan.

Add the diced yellow onion and sauté for about 3 minutes, stirring frequently until translucent. Then, add the minced garlic and cook for an additional 30 seconds, ensuring it doesn’t burn.

Add the orzo pasta and stir to coat it in the oil, cooking for 1 minute until lightly nutty and aromatic.

Pour in 3 cups of low-sodium chicken broth and return the sautéed chicken to the skillet. Bring to a boil, then reduce to a low simmer. Cover and cook for about 8 minutes, until the orzo is tender and has absorbed most of the liquid.

Stir in the fresh broccoli florets, cover again, and cook for an additional 3-4 minutes until bright green and tender yet still crisp.

Remove from heat and fold in 2 tablespoons of unsalted butter, the remaining lemon juice, and grated Parmesan cheese. Stir until the butter is melted and everything is creamy and well-combined.

Spoon into serving bowls, garnishing with fresh parsley and serve immediately.