• Trim visible fat from chicken. Dry surface with paper towel. Season both sides with salt, pepper and garlic powder.
• Heat oil in large, high sided skillet (see notes for recommendation) over medium-high heat. Add seasoned chicken to pan. Leave it alone for a few minutes to allow it to brown and then flip chicken over to brown the other side. Remove chicken from pan to a dish (it does not need to be cooked all the way through at this point). Return skillet to stove top.
• Add butter, garlic and orzo to skillet. Stir to coat the orzo in butter. Add stock to pan and give it a good stir. Bring mixture just to a boil. Add the chicken back to the pan, cover pan and reduce to a simmer (medium-low to low heat). Simmer about 20 minutes until orzo is tender and chicken is cooked through.
• Remove pan from heat and stir in peas and parmesan cheese. Taste for seasoning and add salt and or pepper if needed.

Optional finishing touches

• If desired, stir in an additional tablespoon of butter when adding the parmesan and peas.
• Garnish with fresh chopped parsley before serving.