Bring a medium pot of salted water to a boil. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel and season all over with salt, pepper, and 2 tsp herbs de Provence (save the rest for later). Add to pan and cook until no longer pink in center, 4-7 minutes per side. Remove from pan and set aside.

Wash and dry all produce. While chicken cooks, halve, peel, and thinly slice shallot. Mince or grate garlic. Halve tomatoes lengthwise. Pick parsley leaves from stems; discard stems. Finely chop leaves.

Once water boils, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and return to pot. Meanwhile, reduce heat under pan used for chicken to medium low, then add shallot and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes.

Increase heat under pan to medium high and add tomatoes, garlic, remaining herbs de Provence, 1 tsp sugar, and 1 TBSP vinegar (we sent more). Cook, stirring, until liquids are thick and saucy, about 2 minutes. Stir in demi-glace and 2 TBSP water. Bring to a simmer, then remove from heat. Stir in 2 TBSP butter. Season with salt and pepper.

Stir pesto, 1 TBSP butter, and half the Parmesan into pot with drained orzo. Season with salt and pepper.

Divide chicken between plates and spoon sauce from pan over top. (TIP: Serve the sauce on the side for picky eaters.) Arrange orzo to the side and sprinkle with remaining Parmesan. Garnish with parsley.