Begin by patting the bone-in, skin-on chicken thighs dry with paper towels. Season generously with kosher salt and freshly ground black pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, and carefully add the chicken, skin-side down. Sear for 4-5 minutes until golden brown, then flip and cook for an additional 4-5 minutes until the other side is golden.

Once the chicken is browned, remove it from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil, followed by the diced yellow onion. Sauté for about 3-4 minutes until softened and translucent. Add the dried orzo to the pan, toasting for an additional 3-4 minutes, stirring frequently to achieve a light golden color. Then, introduce the minced garlic and cook for another 1-2 minutes until fragrant.

Pour in 2 cups of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan (deglazing). Increase the heat and bring the broth to a rolling boil. Return the seared chicken thighs to the skillet, skin-side up. Reduce the heat to medium-low, cover the skillet, and let the dish simmer for 8 minutes.

After the initial 8 minutes, carefully layer the broccoli florets over the chicken and orzo. Cover the skillet again and continue to simmer for an additional 12 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender.

Once everything is cooked, remove the chicken thighs from the skillet. Stir in the shredded sharp cheddar cheese with the orzo and broccoli until creamy and well combined. Taste and adjust seasoning with additional salt and pepper if necessary.