Step 1

Pat chicken thighs dry and season generously with kosher salt and freshly ground pepper. In a large skillet, heat 2 tablespoon of olive oil over medium high heat. Carefully place chicken thighs skin side down in hot oil and brown 4-5 minutes on each side. Skin side should be crispy and golden. Chicken thighs do not need to be cooked through at this point. Remove thighs from skillet and set aside.

Step 2

Add two more tablespoons of olive oil to pan and sauté onion until they start to soften, then add orzo and toast over medium high heat for 3-4 minutes. Add garlic and cook for another 1-2 minutes stirring constantly so garlic doesn't burn. Add chicken broth to pan and use a silicone spatula or wooden spoon to deglaze and scrape skillet. Bring broth to a boil. Return chicken thighs to skillet. Reduce heat to medium low and let simmer covered for 8 minutes. After 8 minutes add layer of broccoli over chicken and orzo and recover. Continue cooking another 12 minutes until chicken thighs reach 165℉ and the broccoli is tender.

Step 3

Remove chicken thighs from skillet. Stir orzo and broccoli together with shredded cheese. Taste and season with additional salt and pepper as needed.