Chicken Thighs:

6 chicken thighs, bone-in, skin-on

3 tbsp olive oil (1 tbsp for frying, 2 tbsp for marinade)

1 tsp balsamic vinegar

6 garlic cloves, minced

1 tsp dried thyme

1 tsp salt

½ tsp black pepper

Onions:

1 tbsp olive oil

1 tbsp butter

2 large yellow onions, thinly sliced

1 tsp balsamic vinegar

1 tsp dried thyme

1 tsp salt

½ tsp black pepper

Remaining Ingredients:

1½ cups uncooked orzo

2 cups chicken stock

1 cup heavy cream (33%)

Fresh parsley, optional for garnish

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Prepare the onions: Heat butter and 1 tbsp olive oil in an oven-safe skillet over low/medium heat. Add onions and cook slowly for 20 minutes until golden and jammy. Add a splash of water or broth if sticking.
Prepare the chicken: Mix chicken thighs with olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. Set aside.
Finish onions: Add balsamic vinegar, thyme, salt, and pepper. Remove from pan and set aside.
Sear the chicken: Heat 1 tbsp olive oil in the skillet. Sear chicken for 1–2 minutes per side until golden brown. Remove and set aside.
Toast orzo: Add uncooked orzo to the skillet and lightly toast for 1–2 minutes. Stir in caramelized onions, chicken stock, and heavy cream. Bring to a light simmer, then turn off heat.
Bake: Nestle chicken into orzo mixture. Cover with foil and bake at 425°F for 20–30 minutes, or until chicken and orzo are fully cooked.
Garnish and serve: Sprinkle with fresh parsley or green onions. Serve hot.

Chicken variation: Boneless thighs or breasts can replace bone-in, skin-on thighs; adjust cooking times accordingly.
Pasta variation: Substitute orzo with rice, ditali, or small pasta shells; cooking times may vary.