In a large skillet, melt 1 tablespoon of butter over medium heat.
Add the chicken pieces to the skillet and season with salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
Add the orzo pasta to the skillet and stir to coat it in the garlic butter. Toast the orzo for 2 minutes, stirring frequently.
Pour in the chicken broth and water, then add the lemon zest and lemon juice. Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
Return the cooked chicken to the skillet and stir to combine with the orzo. Cook for an additional 2 minutes to heat through.
Remove from heat and sprinkle chopped fresh parsley over the dish.
Serve immediately, garnished with extra lemon zest or parsley if desired.