Begin by patting the bone-in skin-on chicken thighs dry with paper towels. Generously season both sides with kosher salt and freshly ground pepper for maximum flavor.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Sear the chicken thighs skin side down for 4-5 minutes until golden brown and crispy. Flip the chicken and cook for an additional 4-5 minutes.

Transfer the chicken to a plate and set aside. In the same skillet, add the remaining tablespoon of olive oil and sauté diced yellow onion for about 3-4 minutes until softened.

Add the dried orzo to the skillet and toast it for 3-4 minutes. Stir in minced garlic and cook for another 1-2 minutes.

Pour in the low-sodium chicken broth to deglaze the skillet, then return the seared chicken thighs and bring to a gentle simmer. Cover and cook for about 8 minutes.

Layer the fresh broccoli florets over the chicken and orzo, cover again, and cook for 12 more minutes.

Remove the chicken thighs from the skillet, lower the heat, and stir in the sharp cheddar cheese until melted and creamy. Adjust seasoning before serving.