Step 1

Heat the olive oil in a large skillet over medium high heat. Season the chicken thighs with seasoning salt on both sides. Place the chicken thighs in the skillet and fry on both sides until no longer pink inside, about 5 min per side, but each cooktop is different so you'll have to watch it.

Step 2

Remove the chicken from the skillet and set aside. Dump the leftover oil from the skillet but do not scrape the brown bits, leave those for the sauce.

Step 3

Add 2 tbsp of butter and melt over medium heat. Add the chopped onion, garlic, sun dried tomatoes, red pepper flakes and cook for about 5 minutes, just until the onion is soft and translucent.

Step 4

Add the orzo, heavy cream, chicken broth and Parmesan cheese to the skillet and stir everything together. Bring to a boil, taste for seasoning and adjust with salt and pepper as necessary.

Step 5

Add the chicken back to the skillet, reduce heat to low and simmer for 15 minutes or until the orzo is cooked and most of the sauce has been evaporated or absorbed by the orzo.

Step 6

Remove from heat and sprinkle with fresh basil.