Cook orzo according to package and set aside.
Heat oil in a medium skillet on medium heat. Add chicken, salt, and pepper, and cook until chicken is brown, approximately 3 to 5 minutes.
Trim the dark green tops and roots from the leeks. Cut the remaining white and light green part in half, lengthwise, then slice each half into half-moons. Rinse well.
Add leeks to chicken and cook 2 to 3 minutes.
Add wine and simmer 3 to 4 minutes.
Stir parsley into orzo.
Stir cranberries into chicken and leek mixture and then serve on bed of orzo.