Begin by patting the chicken thighs dry with paper towels and season both sides with kosher salt and freshly ground pepper. Prepare a skillet over medium-high heat and add 2 tablespoons of olive oil.

Carefully place the chicken thighs skin-side down in the skillet. Sear for about 4-5 minutes until golden brown. Flip and cook for another 4-5 minutes, then remove from skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the diced onion for 3-4 minutes until soft and translucent.

Stir in the dried orzo and toast for about 3-4 minutes, then add minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in the chicken broth and scrape the bottom of the skillet to deglaze, then bring to a vigorous boil.

Return the seared chicken thighs to the skillet, cover, and reduce heat to medium-low. Let simmer for 8 minutes.

Layer the broccoli florets over the chicken and orzo, cover, and cook for another 12 minutes until the broccoli is tender.

Remove the chicken thighs and stir the orzo and broccoli together, mixing in the shredded cheddar while hot. Season to taste and serve hot.