Step 1

Pat the chicken dry with a paper towel and season the pieces all over with salt, garlic powder and onion powder generously. In a large, deep non-stick skillet, heat the butter and olive oil over medium high heat. Add the chicken onto the skillet (skin side down) and cook on both sides until seared golden brown, about 4 minutes per side. Transfer to plate.

Step 2

There should be a bit of chicken grease left on the skillet. If not, add a tbs of butter or olive oil. Add the onions and sauté, then stir in the garlic for 20 seconds. Add in the orzo and stir to coat. Then add in the zucchini and mix until combined. Add in the broth, milk and Italian herb seasoning, salt and pepper to taste. Add back in the chicken pieces, cover and cook for 15-20 minutes or until the orzo is cooked al dente and the chicken is cooked through (165℉ internal temp). Garnish with parsley, olive oil or freshly grated parmesan cheese if you prefer. Squeeze lots of fresh lemon juice onto each serving and enjoy!