In a small bowl, add in the Italian seasoning, oregano, salt and pepper. Pat the chicken dry and rub the seasoning on the chicken strips covering both sides.

Heat 1 tablespoon of olive oil over medium heat and add chicken. Turn the chicken as it cooks. Once fully cooked, meaning the inside is no longer pink, take chicken out of the skillet and set aside.

Keep using the same skillet and add another tablespoon of olive oil, lemon zest and minced garlic. Sauté the lemon zest and garlic on medium-low heat for about 30 seconds to a minute, depending on how hot your skillet is from the chicken.

Add in orzo and combine it with the seasonings in the pan. Scrape the pan to get all the flavors mixed. If the orzo starts to brown, decrease the heat.

Pour in the chicken broth, give it a couple of stirs and bring it to a boil in the skillet.

Add 1 to 2 tablespoons of fresh lemon juice, depending on your liking. Turn the heat down to low and allow it to simmer for about 10 minutes or until the liquid is almost gone and the orzo is al dente.

Stir in the heavy cream and grated parmesan. Mix until combined.

The chicken and peas can be added to the skillet. Cook until the orzo is tender and the chicken is fully cooked with an internal temperature of 165°F. If the orzo starts to stick to the bottom of the pan, you can add additional chicken broth or water to ensure it cooks until tender.