Preheat the oven to 375°F (190°C).

Rub the chicken thighs with salt, pepper, and 1 tablespoon of olive oil.

In a large oven-safe skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for about 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the orzo, chicken broth, diced tomatoes (with their juice), oregano, basil, and red pepper flakes (if using). Bring to a simmer and cook for 5 minutes, stirring occasionally.

Nestle the seared chicken thighs into the orzo mixture. Sprinkle with grated Parmesan cheese.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the orzo is tender.

Remove from the oven, let it rest for 5 minutes before fluffing the orzo with a fork. Then garnish with chopped fresh parsley before serving.