One-Pan Chicken & Sundried Tomato Orzo

Bring a large skillet to med/high heat and combine olive oil and any leftover sundried tomato leftover jar oil. Add chicken thighs (skin side down always) and sear on both sides, ~3-4 mins per side. Remove from the skillet & transfer to a serving plate, they’ll finish cooking later. Add butter to the pan and once melted and browned add onions and stir until softened ~3 mins. Add dry orzo and toast and coat in the oil and onion mixture for ~2 mins. Add sun-dried tomatoes, broth, kale and then place the chicken thighs back into the skillet. Bring to a boil, then reduce to a simmer and cover with a lid, let it cook for ~18 mins. If adding cream- do it here and then grated Parmesan. Stir for ~3 mins and serve. Top with fresh herbs- feel free to grate more Parmesan! I love to add a tiny drizzle of chili oil or a pinch of Tabasco, takes it over the top.