Heat oil in a large skillet over medium-high heat. Cook chicken breast, cut into bite-size pieces, for about 3 minutes per side. Sprinkle with salt and pepper. Once the chicken is no longer pink, remove it from the skillet and place the chicken plus the juices on a plate. Cover.

Add the butter, onion, and broccoli to the skillet and cook until softened about 5-7 minutes. Add the garlic and cook for 1 minute longer.

Add the orzo pasta and toss to coat. Stir in the chicken broth. Bring to a simmer and cook until the orzo is tender, about 10-11 minutes. The orzo should soak up the chicken broth.

Stir in ½ cup of parmesan cheese and 1 cup of cheddar cheese and stir to melt. Add in cooked chicken and stir to coat.

Remove from heat and squeeze fresh lemon juice into the skillet and stir. Taste for seasonings and add more salt and pepper as needed.

Top with fresh herbs, if desired, and freshly grated parmesan or Parmigiano Reggiano cheese.