1. Season the chicken on both sides with salt and black pepper.

2. In a shallow dish, stir together the flour and dried parsley. Coat each piece of chicken in the flour mixture, then shake off any extra.

3. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side, or until cooked through. Transfer the chicken to a plate and cover loosely to keep warm.

4. Reduce the heat to medium and melt the remaining 1 tablespoon of butter in the same skillet. Add the onion and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for about 30 seconds.

5. Add the orzo and stir well so it gets coated in the butter. Cook for about 1 minute, stirring often.

6. Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet.

7. Stir in the heavy cream. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 10 minutes, or until the orzo is tender.

8. Remove the skillet from the heat and stir in the Parmesan cheese until creamy and smooth. Taste and add more salt and pepper as needed.

9. Stir in any optional vegetables, then return the chicken to the skillet. Warm everything through.

10. Garnish with fresh parsley and serve warm.