Heat the 3 tablespoons of butter in a large cast iron or ceramic skillet over medium heat. Pat the chicken dry with a paper towel. Season the chicken all over with salt and pepper.

Add the chicken to the skillet and cook on both sides until deeply golden, about 3 to 4 minutes per side. Once both sides are done, transfer to a plate.

There should be a bit of butter or chicken grease left in the skillet. If not, add a tablespoon of butter or olive oil. Add the orzo and stir, so it’s all coated. Stir in the garlic. Cook, stirring often, so the orzo toasts and turns a bit golden. It will also be very fragrant.

Pour the stock in with the orzo. Nestle the chicken thighs back into the pan with the stock and orzo. Bring the mixture to a boil. Reduce it to a simmer and cover. Cook for 15 to 20 minutes, until the liquid is absorbed and the chicken reaches 165 degrees F internally. I suggest checking about 12 to 15 minutes and going from there - because this will differ based on how high your “simmer” is.