Preheat the oven to 375 degrees F.

Prepare the chicken: Pat the chicken dry with a paper towel and season with salt and pepper.

Brown the chicken: Place an oven-safe large dutch oven or a 3.5 quart braiser over medium-high heat and add in the oil. Add in the chicken and cook until golden brown, about 3 to 5 minutes per side. You do not need to cook all the way through, as it will finish cooking in the oven. Remove from the pan and transfer to a plate.

Prepare and cook the orzo: Reduce heat to medium and add in another tablespoon of oil, then immediately add in the garlic and shallot. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Next, stir in the chicken broth and pesto while scraping up any yummy bits from the bottom of the pan. Stir in the orzo, lemon juice, and salt, and mix until well combined. Bring mixture to a gentle simmer. Arrange the chicken on top, including any accumulated chicken juices on the plate, and gently nestle into the orzo mixture, then scatter the tomatoes all around the chicken. Bring mixture to a gentle boil.

Bake: Place in the oven and bake, uncovered, for 15 to 20 minutes or until orzo is tender and cooked though. Remove from the oven and add slices of mozzarella cheese on top of the chicken. Switch the oven to the broiler setting on high and broil until the cheese is melted and slightly golden brown in places, 2 to 3 minutes.

Finish with toppings: Drizzle the balsamic glaze over the chicken and orzo. Finish it off with fresh torn or julienned basil leaves.