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Prepare the mixture: In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, lemon zest, parsley, salt, and pepper. Mix until just combined.
Roll the mixture into small, evenly-sized meatballs (about 1 inch in diameter).
Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and fully cooked through (about 6–8 minutes). Remove and set aside.
In the same skillet, melt the butter over medium heat. Add the orzo and cook, stirring frequently, until lightly toasted (2–3 minutes).
Stir in the minced garlic, then pour in the chicken broth. Bring to a simmer and cook, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed (about 10 minutes).
Reduce the heat to low and stir in heavy cream, Parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste.
Return the cooked meatballs to the skillet with the orzo, tossing gently to coat. Allow everything to warm through for 2–3 minutes.
Sprinkle with fresh parsley before serving.