Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium heat and cook the chicken until golden on each side and cooked through. Remove the chicken to a plate and set it aside.

Add the minced garlic to the same skillet and cook for one minute until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

Stir in the lemon zest, lemon juice, and dried thyme. Let the mixture simmer for two minutes then pour in the heavy cream. Return the chicken to the skillet and let everything simmer gently until the sauce thickens slightly.

While the sauce simmers bring a medium pot of salted water to a boil. Cook the orzo according to package directions until tender then drain it well.

Toss the hot orzo with the butter until evenly coated. Spoon the orzo onto plates and top each portion with a chicken breast and a generous spoonful of the lemon herb cream sauce.

Sprinkle the chopped fresh parsley over the finished plates before serving.