Begin by seasoning the chicken breasts generously with paprika, garlic powder, onion powder, salt, and pepper. Set the seasoned chicken aside.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown, then remove and let rest.

Add another tablespoon of olive oil and butter to the same skillet. Sauté the sliced mushrooms for 6-8 minutes, until golden brown and tender.

Once the mushrooms are cooked, add minced garlic and sauté for an additional minute until fragrant.

Stir in the orzo pasta, then add chicken broth, simmer covered for 10-12 minutes, stirring occasionally until the orzo is tender.

Reduce heat and stir in half-and-half and parmesan cheese until melted and creamy. Adjust seasoning as necessary.

Slice the rested chicken and return it to the skillet. Warm everything together for a couple of minutes. Serve garnished with chopped parsley and extra parmesan.