Mix flour, salt, and pepper in a shallow dish. Dredge chicken pieces in flour, shaking off excess.

Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 3-4 mins per side until golden. Remove and set aside.

In the same skillet, melt remaining butter. Add mushrooms and cook until browned (3-4 mins).

Add shallots, garlic, and thyme. Sauté for 1 minute until fragrant.

Stir in dry orzo and toast for 1 minute with the vegetables.

Pour in Marsala wine to deglaze, scraping browned bits from the bottom. Simmer for 2 minutes.

Add chicken broth. Bring to a simmer, then reduce heat to medium-low. Cook 8-10 mins, stirring occasionally, until orzo is tender.

Stir in heavy cream. Return chicken to the pan to heat through. Garnish with parsley and serve.