Season the chicken and sear it on both sides in a pan until it reaches an internal temperature of 165°F. Once cooked, set the chicken aside.
In the same pan, add shallots and garlic, cooking them until they become fragrant.
Add the white wine to deglaze the pan, scraping up any browned bits from the bottom.
Add chicken broth, orzo pasta, salt, and cream to the pan.
Let the orzo cook until it's tender, adding more broth if necessary.
Stir in fresh parsley, lemon juice, and parmesan cheese.
Slice the cooked chicken and add it back to the pan. Mix everything together and enjoy!