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Slice the chicken breasts right through the centre to create 4 even-sized breasts & coat in seasoning.
Heat 1 tbsp oil over medium-high in a large deep cast iron skillet or pot. Add chicken & fry both sides until golden, with the centre piping hot & white all the way through. Remove & add to a side plate. Fry asparagus for a few mins with a good pinch of salt & pepper until they begin to soften. Add to plate with the chicken & tightly cover in foil to keep warm. Slice chicken just before needed.
Reduce heat to a medium & melt in 1 tbsp butter. Fry leek until soft, then fry garlic, thyme & lemon zest for 1-2mins. Stir in orzo, then pour in stock & the juice of half the lemon. Stir, then add cream.
Stir & bring to a simmer. Keep on low heat, stirring frequently until the orzo is cooked & the sauce has thickened to a risotto-style consistency. Stir in parmesan then 1 tbsp butter. Check for seasoning & adjust if desired. Stir in a splash of stock, water or cream if you over-reduce the sauce.
Serve individual portions with sliced chicken on top, alongside asparagus, a sprinkle of fresh parsley and a small lemon wedge each (if you want it more lemony).