Begin by bringing a large pot of salted water to a rolling boil. Add the orzo and cook according to package instructions, typically around 8-10 minutes, until al dente. Once cooked, drain the orzo in a colander and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken and set it aside.

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant. Pour in 1 cup of Marsala wine and 1 cup of chicken broth, stirring to combine. Allow the mixture to simmer gently for 5-7 minutes until slightly thickened.

After the sauce has thickened, return the sautéed chicken to the skillet, ensuring it is well coated in the sauce. Let everything simmer together for an additional 5 minutes.

To serve, place a scoop of cooked orzo on each plate, laying the tender chicken on top. Drizzle the rich Marsala sauce over the chicken and orzo, garnish with freshly chopped herbs, and enjoy!