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In a bowl, toss chicken with olive oil, oregano, paprika, garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes on each side until golden and cooked through. Remove and set aside.
In the same skillet, add another tablespoon of oil. Add garlic and sauté for 30 seconds until fragrant.
Stir in the orzo and toast for 1–2 minutes.
Pour in the chicken broth and bring to a simmer. Cook uncovered for about 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Lower the heat. Stir in milk and Parmesan cheese until creamy.
Add the steamed broccoli and gently stir to combine.
Return the chicken to the skillet. Let everything heat together for 2–3 minutes.
Adjust salt and pepper to taste.
Optional: Sprinkle with lemon zest and a squeeze of fresh lemon juice.
Serve hot and garnish with fresh herbs (like parsley or basil) if desired.