Cook the Chicken:
Preheat oven to 425ºF.
Pat the chicken thighs dry and season all over with all and pepper.
Heat neutral oil in a wide, ovenproof skillet, skin side down, without moving for 5-6 minutes until crispy. Flip and fry 1-2 minutes more. Transfer to a plate.
Prepare the Sauce Base:
Melt the butter in the skillet and add the diced onion. Cook until golden brown, 5 minutes over medium heat. Add the garlic and cook for 45 seconds before adding the cherry tomatoes. Cook for 2-3 minutes more, being careful not to burn the garlic.
Add 1½ cups chicken stock (reserve the remaining half cup for later if necessary) and bring to a boil. Reduce heat and simmer for 4-5 minutes to thicken slightly. Taste and season with thyme, crushed red pepper, salt, and pepper.
Nestle the chicken into the sauce pot, skin side up, and transfer to oven for 20-30 minutes or until instant read thermometer reaches 165°F.
Cook the Orzo:
Meanwhile, bring a pot of salted water to a boil and add 1 cup orzo, stirring as you add it to avoid clumping. Cook for 7-8 minutes, stirring regularly to avoid sticking. Scoop out 1/4 cup of the pasta cooking water and set aside. Drain, rinse, drizzle with a little extra virgin olive oil and set aside.
Finish the Chicken:
Return the skillet of chicken to the stove. Using tongs, transfer the chicken to a plate and cover with foil.
Turn the heat on the skillet to medium and bring the liquid to a low bubble, Add the heavy cream, reserved pasta cooking water and more chicken stock (if desired), parsley, and lemon juice. Taste and season again. Simmer for 3-4 minutes more or until the sauce has thickened. Turn off the heat.
Calories: 719kcal | Carbohydrates: 15g | Protein: 41g | Fat: 55g | Sodium: 351mg | Fiber: 3g | Sugar: 6g | Vitamin C: 59mg