Pat chicken thighs completely dry with paper towels and season generously on both sides with kosher salt and freshly ground pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place chicken thighs skin-side down and brown for 4-5 minutes without moving them. Flip and brown the other side for another 4-5 minutes. Remove chicken to a plate (it doesn't need to be cooked through yet).

Add remaining 2 tablespoons of olive oil to the skillet. Saute diced onion for 2-3 minutes until softened. Add orzo and toast for 3-4 minutes, stirring frequently, until lightly golden.

Add minced garlic and cook for 1-2 minutes, stirring constantly to prevent burning.

Pour in chicken broth and use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the skillet. Bring to a boil.

Return chicken thighs to the skillet skin-side up. Reduce heat to medium-low, cover with lid, and simmer for 8 minutes.

After 8 minutes, layer broccoli florets evenly over the chicken and orzo. Cover and continue cooking for another 12 minutes until chicken reaches 165°F internal temperature and broccoli is fork-tender.

Remove chicken thighs to a clean plate. Stir the broccoli and orzo together with shredded cheddar cheese until melted and creamy. Taste and adjust seasoning with additional salt and pepper as needed.

Serve chicken thighs over the broccoli cheddar orzo and enjoy immediately.