• Step 1: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken and sauté for 5-7 minutes, or until the chicken is lightly browned on all sides. Remove the chicken from the pan and set aside.
• Step 2: In the same pan, sauté the diced onion for 3-4 minutes, or until translucent. Add the minced garlic and cook for an additional minute, stirring constantly to prevent the garlic from burning.
• Step 3: Pour in the chicken broth and milk, and bring the mixture to a simmer. Add the uncooked orzo, sun-dried tomatoes, dried basil, dried oregano, salt, and black pepper. Stir to combine.
• Step 4: Return the seared chicken to the pan, cover, and reduce the heat to low. Simmer for 15-20 minutes, or until the orzo is tender and the chicken is cooked through.
• Step 5: Remove the pan from heat and stir in the shredded Parmesan cheese. Serve hot and enjoy!