Coat the chicken pieces evenly with cracked black pepper, half of the lemon zest, and half a teaspoon of salt.
Warm olive oil in a large skillet set to medium-high heat. Add the chicken and cook for about 5 minutes, turning occasionally until they develop a light brown color. Remove from skillet and set aside.
Add the diced onion to the skillet and sauté for 3 minutes until softened, stirring often. Then add the minced garlic, cooking briefly for 30 seconds until it becomes fragrant.
Mix the orzo into the onion and garlic mixture and toast it for 1 minute, stirring to enhance flavor.
Pour in the chicken broth along with the remaining salt. Return the browned chicken to the skillet, bring everything to a boil, then reduce heat to medium-low. Cover and let it simmer gently for 8 minutes.
Lift the lid and add the broccoli florets to the skillet. Cover again and cook for an additional 3 to 4 minutes until the broccoli is tender-crisp and the orzo reaches al dente.
Stir in the unsalted butter, lemon juice, Parmesan cheese, and the leftover lemon zest until everything is melted together and creamy. Taste and tweak salt or pepper if needed.
Serve the skillet contents in bowls and sprinkle freshly chopped parsley over the top for a bright finishing touch.
