Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the orzo pasta to the skillet and stir to coat it with the oil and onions.
Pour in the chicken broth, and bring the mixture to a boil.
Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
Return the cooked chicken to the skillet.
Stir in the Boursin cheese and grated Parmesan cheese until melted and creamy.
Season with salt and black pepper to taste.
Sprinkle chopped fresh parsley over the top before serving.