Begin by patting the chicken breasts dry, then season generously with salt, black pepper, garlic powder, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken and sear for 6 minutes without moving it. Flip the chicken and continue cooking for an additional 5-7 minutes, or until it reaches an internal temperature of 165°F. Remove from the skillet and let it rest while you prepare the orzo.

In the same skillet with the residual oil, add 1 cup of orzo, stirring constantly over medium heat. As the orzo toasts, you’ll notice it turning a light golden brown and releasing a nutty aroma—this should take about 2 minutes. Make sure to watch closely to prevent burning.

Once the orzo is toasted, pour in 2 cups of chicken broth, scraping any browned bits from the skillet for added flavor. Increase the heat to bring the mixture to a boil, then reduce it to low. Cover the skillet and let the orzo simmer gently for about 10 minutes, stirring once halfway through.

After simmering, check that the orzo is tender and has absorbed most of the liquid. Slice the rested chicken into strips and fluff the orzo with a fork. Serve the sliced chicken on top of the orzo, drizzling with a little extra olive oil for richness.