This one-skillet chicken and orzo dinner shines with Mediterranean flavors of sunny lemon and woodsy rosemary. Rather than boiling and draining the orzo as you typically would, you cook it in chicken broth with garlic and rosemary in the same skillet in which the chicken was browned. This technique allows the rice-shaped pasta to pick up all the tasty bottom-of-the-pan bits and results in a lovely, thickened sauce.