Season the pieces of chicken with salt, pepper, and Italian seasoning. Add the olive oil to a 12 inch deep skillet or a pot and heat it over medium-high heat. Swirl to coat the bottom of the pan then dump the chicken in.

Brown the chicken for 3-4 minutes before flipping it over and continuing to cook it all the way through. Remove the cooked chicken onto a plate.

Add a little more olive oil to the skillet then dump in the shallots, mushrooms, and garlic. Cook for 2-3 minutes, just until the mushroom have started to soften.

Pour in the wine and scrape up the brown bits from the bottom of the pan. Pour in the broth and bring it to a boil. Pour in the orzo, stir, and turn the heat down to medium-low.

Simmer the orzo for 12 minutes or until it’s tender and most of the liquid has been absorbed. Stir often to prevent the orzo from sticking to the bottom of the pan. You may need to add additional broth if it’s absorbed before the orzo is tender. Add it in a couple tablespoons at a time.

Add the chicken back into the skillet and stir in the chopped herbs and Parmesan cheese until everything is combined. Taste for seasoning.

Top with extra parmesan cheese and herbs, then serve.