Cut chicken breast in bite-sized cubes and season with salt and pepper.
Put olive oil and oil that you reserved when draining tomatoes in a pan or skillet and heat over medium high heat. Fry the chicken until golden. Remove from pan and set aside.
Sauté onion until translucent. Add garlic and fry for a few seconds until garlic is fragrant.
Add orzo and fry about 1-2 minutes or until lightly browned.
Stir in tomato paste, sun dried tomatoes, wine, oregano, thyme, lemon zest, balsamic vinegar and sugar. Return chicken cubes to the pan.
Cook, adding chicken stock one ladle at a time and stirring often, until orzo is soft. Season with salt and black pepper to taste.
Serve immediately, sprinkled with chopped parsley and grated Parmesan cheese.