Begin by patting the bone-in, skin-on chicken thighs dry with paper towels. This step is crucial for achieving that beautiful, crispy skin. Once dry, generously season both sides with kosher salt and freshly ground pepper. Set the thighs aside while you prepare the skillet.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully place the chicken thighs skin-side down in the hot oil. Cook for 4-5 minutes until the skin is a rich golden brown and crispy, then flip and cook for an additional 4-5 minutes. Remove the chicken from the skillet and set aside, allowing them to rest while you sauté the vegetables.

In the same skillet, add the remaining 2 tablespoons of olive oil, followed by the chopped yellow onion. Sauté for about 3-4 minutes until the onion becomes softened and translucent. Next, introduce the dried orzo, stirring frequently to toast for another 3-4 minutes until it turns slightly golden and fragrant. Incorporate the minced garlic and sauté for an additional 1-2 minutes.

Deglaze the skillet by pouring in the low-sodium chicken broth, scraping up any flavorful bits stuck to the bottom. Bring the mixture to a gentle boil, then carefully return the browned chicken thighs to the pan, nestling them among the orzo. Cover the skillet and reduce the heat to medium-low, letting it simmer for 8 minutes.

Once the initial cooking is complete, place the vibrant broccoli florets on top of the chicken and orzo. Cover the skillet again and continue to cook for another 12 minutes, until the chicken reaches an internal temperature of 165°F and the broccoli is tender yet bright.

After cooking, carefully remove the chicken thighs from the skillet and set them aside. Stir in the sharp cheddar cheese into the orzo and broccoli mixture, allowing it to melt and create a creamy texture. Taste and adjust the seasoning if needed before serving.