Let's cook.
Pat chicken pieces dry and season generously with salt and black pepper.
Heat olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add chicken and sear for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in the orzo pasta and toast for 1-2 minutes, stirring constantly, until lightly golden.
Pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Return the seared chicken to the skillet, along with the halved cherry tomatoes.
Reduce heat to medium-low, cover, and simmer for 12-15 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Remove from heat and stir in the fresh parsley, fresh oregano, lemon zest, and crumbled feta cheese. Taste and adjust seasoning if needed.
Serve immediately directly from the skillet, garnished with extra fresh herbs if desired.
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