Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain the orzo and set it aside, keeping it warm.

Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, and sear for 6-7 minutes on each side until cooked through. Remove chicken and set aside.

Make the Sauce: Reduce heat to medium, add 2 tablespoons of butter to the same skillet. Once melted, add minced garlic and sauté for about 1 minute. Pour in 1 cup of Marsala wine and 1 cup of chicken broth, stirring to combine. Let simmer for 5-7 minutes until reduced.

Combine Chicken and Sauce: Return cooked chicken to the skillet with the sauce and cook together for 5 more minutes, allowing chicken to absorb the flavors.

Finish the Dish: Add the cooked orzo to the skillet, stirring to coat evenly. If desired, toss in fresh herbs and cook for an additional 2-3 minutes on low heat.

Serve and Enjoy: Plate orzo first, then place chicken on top. Drizzle with extra sauce and garnish with fresh herbs if desired.