Cook the orzo in a large pot of salted boiling water according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then cook until golden brown, about 6-7 minutes per side. Remove and let rest.

In the same skillet, reduce heat and melt butter. Add minced garlic and sauté for 1 minute. Pour in Marsala wine and chicken broth, and bring to a simmer, scrapping bits from the bottom. Allow to thicken for 5-7 minutes.

Return the cooked chicken to the skillet, spooning the sauce over it. Simmer for an additional 5 minutes to infuse flavors.

To serve, mound orzo on plates, place chicken on top, and drizzle with sauce. Garnish with fresh herbs.