In a large pot, bring salted water to a rolling boil. Add 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-high heat. Season chicken breasts with salt and pepper and add them to the hot oil. Cook for 6-7 minutes on each side until golden and cooked through.

In the same skillet, lower heat to medium and add 2 tablespoons of butter along with minced garlic. Sauté for about 1 minute until fragrant. Pour in Marsala wine and chicken broth. Simmer for 5-7 minutes until slightly thickened.

Return the cooked chicken to the skillet, spooning sauce over it. Simmer for another 5 minutes. Add broth if the sauce thickens too much.

On a plate, create a bed of orzo, place chicken on top, drizzle with Marsala sauce, and garnish with fresh herbs.