Begin by bringing a pot of salted water to a boil. Once boiling, add the orzo and cook according to package instructions, typically around 8-10 minutes until al dente. Stir occasionally to prevent sticking. Once cooked, drain the orzo and set it aside while you prepare the chicken.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and sear for 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and let it rest.

In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant but not brown. Pour in 1 cup of Marsala wine and 1 cup of chicken broth, scraping the bottom of the pan to deglaze. Allow the mixture to simmer for 5-7 minutes, letting it reduce and thicken slightly.

Return the cooked chicken to the skillet, spooning the sauce over the top. Cover and simmer for an additional 5 minutes, allowing the chicken to soak up the flavors of the Marsala sauce.

To serve, spoon a generous helping of orzo onto plates or into bowls, topping them with the chicken and Marsala sauce. Garnish with freshly chopped herbs like thyme or parsley.