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

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest.

In the same skillet, add 2 tablespoons of butter and 3 cloves of minced garlic. Stir for about 1 minute until fragrant. Pour in 3/4 cup of Marsala wine and 3/4 cup of chicken broth, scraping the skillet. Simmer for 5-7 minutes until thickened.

Return the chicken to the skillet, spoon sauce over it, and let it simmer for an additional 5 minutes.

Serve cooked orzo on plates, top with saucy chicken, and drizzle remaining sauce. Garnish with fresh herbs.