In a large pot, heat a splash of olive oil over medium heat. Add the boneless, skinless chicken pieces and cook for about 5–7 minutes, stirring occasionally until the chicken is golden brown and cooked through. Once done, remove the chicken from the pot and set it aside, keeping the flavorful drippings in the pot.

In the same pot, add chopped onions and diced carrots, and sauté them for about 5 minutes until they soften and the onions turn translucent. If you’re using peas, feel free to toss them in now, mixing to combine.

Stir in the orzo pasta, ensuring it is well coated with the oil and vegetable mixture. Pour in the chicken broth and heavy cream, and bring the mixture to a gentle simmer. Allow it to cook for approximately 10–12 minutes, stirring occasionally until the orzo is al dente.

Once the orzo is tender, return the sautéed chicken to the pot. Season with salt, pepper, and your favorite fresh herbs, stirring to combine all the flavors beautifully. Serve hot in bowls.