Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium-high heat for about 1 minute until the butter is melted and foaming.

Season chicken breasts with kosher salt and black pepper, then add them to the skillet. Cook for 5-6 minutes on each side until golden brown and fully cooked.

Remove the chicken and let it rest. In the same skillet, add the diced red onion and sauté for about 3 minutes until soft.

Stir in 1 tablespoon of Italian seasoning, minced garlic, and halved cherry tomatoes. Cook for an additional minute.

Sprinkle 2 tablespoons of flour over the mixture and stir for about 1 minute.

Pour in 3 cups of chicken broth, scraping up any brown bits, and bring to a gentle boil for 2-3 minutes.

Stir in 1 cup of uncooked orzo pasta and cover the skillet, reducing heat to simmer. Cook for approximately 7 minutes.

Once the orzo is tender, stir in the cooked chicken, chopped basil, and 1/2 cup of shredded Parmesan cheese, then serve immediately.