While the chicken is baking, prepare the remaining ingredients. Peel and dice the onion. Cut the stems from the fennel bulb and keep separate. Cut the fennel bulb in half and remove the core. Slice the bulb into thin wedges and set aside. Pick a few fronds from the stems and set aside for serving. Next, keeping the fronds on the stems, slice the stems cross-wise. Cut the cherry tomatoes in half. Pick the basil leaves from the stems and tear in half. Juice the lemon.

Turn the heat on the pan used to fry the chicken to medium. Add the butter and once the butter has melted, add the onion. Cook, stirring regularly, for 5 minutes until softened. Next, add the sliced fennel bulb and cherry tomatoes. Cook for 5-7 minutes until softened. Season with salt and pepper.

Add the orzo to the pan and cook, stirring for 2-3 minutes or until the orzo begins to turn golden brown. Add the reserved sliced fennel stems and fronds and cook an additional 2 minutes.

Add the white wine and scrape up any browned bits stuck to the bottom of the pan. Cook for 5 minutes, stirring regularly, until the orzo has completely absorbed the liquid. Note: Adjust the heat as necessary to keep the orzo from sticking.

Add the chicken stock, in half cup increments, stirring until absorbed and incorporated before adding more.

Continue adding the chicken stock until all 3 cups have been absorbed. If you need more liquid, add more as necessary. Taste and season with salt and pepper.

Once the orzo is al dente and all the liquid has been absorbed, stir in the basil leaves and lemon juice and remove from heat once the basil has wilted.

Spoon the orzo into bowls and arrange two chicken thighs on top. Garnish with more fennel fronds and a drizzle of extra virgin olive oil, if desired. Enjoy!