Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces generously with salt, pepper, and dried oregano. Add the chicken to the pan, cooking for about 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Toss in the diced zucchini, bell peppers, and cherry tomatoes. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
Add the orzo pasta directly to the skillet with the vegetables. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer uncovered, stirring frequently, until the orzo is tender and most of the liquid has been absorbed—about 9-10 minutes.
Return the cooked chicken to the skillet. Stir in the butter and fresh lemon juice, allowing the butter to melt and coat everything in a luscious sauce. Taste and adjust seasoning with salt and pepper as needed.
Sprinkle the chopped fresh parsley over the top for a burst of color and freshness. Serve immediately for the best texture and flavor.
