Pat the chicken thighs dry with paper towels and season with salt and pepper. Set aside.

In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken thighs for 6-8 minutes on each side until golden brown. Remove and set aside.

In the same skillet, reduce heat to medium and melt remaining butter. Add diced onion and minced garlic, cooking until soft, about 3-4 minutes.

Add orzo to the skillet, stirring to coat it with the mixture. Toast for about 2 minutes, stirring frequently.

Pour in chicken broth and bring to a gentle simmer. Cook, stirring occasionally, for about 10 minutes or until orzo is tender.

Return chicken to the skillet, cover, and cook for an additional 2-3 minutes to meld flavors.

Stir in Parmesan cheese, lemon juice, and parsley. Adjust seasoning with salt and pepper as needed.

Serve warm, scooping portions directly from the skillet.