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Season the chicken generously with olive oil, Garlic & Herb seasoning, smoked paprika, and lemon pepper.
In a large skillet, sear the chicken on both sides until browned, then remove and set aside. (It won’t fully be cooked.)
Add butter and onion to the skillet. Cook until the onion begins to soften and the brown bits have been scraped from the bottom.
Add the orzo, chicken stock, and Dijon mustard. Stir to combine and bring to a boil. Add salt and pepper to taste.
Cut the chicken into bite-sized pieces and add it back to the skillet.
Reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through.
Remove from heat and stir in the heavy cream, Parmesan, and lemon juice.
Add fresh parsley and serve!