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With paper towels, rub chicken completely dry. Then, rub chicken breasts all over with italian seasoning, salt and pepper. Set aside for a moment.
Heat a large nonstick skillet over medium-high heat. Toast orzo in hot, dry skillet until orzo begins to turn golden. Remove orzo from skillet and set aside.
In same skillet, heat 2 tablespoons oil over medium-high heat until shimmery. Cook chicken in hot oil 2-3 minutes on first side, then flip and cook on opposite side until golden. Remove from skillet and set aside for a moment (chicken will not be entirely cooked-this is ok)
Heat remaining 1 tablespoon oil in pan until shimmery. Saute garlic and onion until just tender. Add diced tomatoes and chicken broth to pan and bring to a boil. Stir in toasted orzo and reduce heat to medium-low. Nestle browned chicken breasts in among the orzo/tomato mixture. Cover pan and let cook at medium-low 15-20 minutes or until orzo is tender and chicken registers 165F. Sprinkle chicken and orzo with plenty of fresh basil and enjoy warm.