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Cut the chicken breasts in half, lengthwise. Rub with 2 tablespoons olive oil, paprika, Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add chicken to the pan. Cook 3 minutes per side until golden. Transfer to a plate. Chicken is not finished cooking just yet.
Melt butter in same skillet. Sauté onion and garlic until translucent, about 2 minutes. Add 1 cup chicken broth and deglaze the pan. Add remaining chicken broth and bring to a boil. Add orzo to the skillet and cook for 4-5 minutes until it is semi-soft, stirring constantly.
Stir in sun-dried tomatoes, parmesan, lemon zest and juice, ½ teaspoon salt and ¼ teaspoon pepper into the pasta.
Transfer chicken back to the skillet and place right on top of the pasta. Place the lid on, cook on low for 13-16 minutes, or until chicken is cooked through.
Garnish with additional Parmesan and fresh basil. Serve.