Let's cook.
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until lightly browned on all sides. Remove chicken from the skillet and set aside.
Add 1 cup of orzo to the same skillet and toast for 2-3 minutes, stirring constantly, until golden brown. Pour in 2 cups of chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 8-10 minutes, or until most of the liquid is absorbed and the orzo is al dente.
In a medium bowl, whisk together 1 cup of plain Greek yogurt, 2 large eggs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.
Stir the cooked chicken back into the orzo in the skillet. Pour the yogurt mixture evenly over the chicken and orzo.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is set and bubbly. Let it rest for 5 minutes before serving.
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