• Season the chicken: Pat chicken thighs dry and season with garlic powder, paprika, black pepper, and kosher salt.
• Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove from the skillet and set aside. The chicken will finish cooking later.
• Caramelize the onions: Reduce heat to medium-low. Add butter and sliced onions to the skillet. Cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized. Add a splash of water if needed to prevent sticking.
• Add the aromatics: Stir in minced garlic, fresh thyme, and Worcestershire sauce. Cook for 1 minute.
• Toast the orzo: Add the uncooked orzo to the skillet and stir for 1 minute.
• Add the broth: Dissolve Better Than Bouillon Roasted Beef Base in 2½ cups hot water. Pour into the skillet and scrape up the browned bits. Bring to a gentle simmer.
• Finish cooking: Nestle the chicken thighs back into the skillet. Cover and simmer over medium-low heat for 10–15 minutes, stirring the orzo around the chicken occasionally. Add more hot water as needed. Cook until the orzo is tender and the chicken reaches 165°F internally.
• Make it creamy: Remove from heat and stir the heavy cream and ½ cup Gruyère into the orzo.
• Broil: Sprinkle the remaining ½ cup Gruyère over the chicken and orzo. Broil for 1–3 minutes until melted and golden. Watch closely.
• Serve: Garnish with fresh parsley or thyme and serve warm.

Recipe Notes

• Use a 12-inch oven-safe skillet for best results.
• For deeper caramelized onion flavor, cook the onions longer if needed.
• Keep additional hot water nearby as orzo absorbs liquid quickly.
• Freshly shredded Gruyère melts better than pre-shredded cheese.
• For a thinner, creamier sauce, stir in a splash of warm water just before serving.
• If using a non-oven-safe skillet, skip the broiler and cover briefly to melt the cheese instead.