Pat the chicken thighs dry with a paper towel and season both sides with ½ tsp salt and black pepper. Lightly dust the chicken with flour, shaking off any excess.

Heat the olive oil in a large, deep oven-safe skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5–6 minutes, until the skin is golden brown and crispy. Flip and cook for another 2 minutes. The chicken does not need to be fully cooked at this stage.

Reduce the heat to medium-low and add the butter to the same skillet. Once melted, add the sliced white onions and the remaining ½ tsp salt. Stir to coat the onions in the butter and any remaining chicken drippings.

Allow the onions to slowly caramelize for 20–25 minutes, stirring occasionally, until golden brown, soft, and sweet. If the onions begin to stick, add a small splash of broth and scrape up any browned bits from the bottom of the skillet.

Once the onions are caramelized, add the sliced mushrooms. Increase the heat to medium and sauté for 5–7 minutes, until the mushrooms soften and release most of their moisture.

Stir in the minced garlic, fresh thyme, and rosemary. Cook for another minute until fragrant.

Add the Dijon mustard and grainy mustard, stirring until evenly combined with the onions and mushrooms.

Pour in the apple cider and scrape up any remaining browned bits from the bottom of the skillet. Allow the cider to simmer for 2–3 minutes, reducing slightly and bringing out its natural sweetness.

Stir in the dry orzo, followed by the beef broth. Stir until the orzo is evenly distributed. Bring the mixture to a gentle simmer.

Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring most of the skin remains above the liquid.

Reduce the heat to medium-low and allow everything to simmer gently, uncovered, for 12–16 minutes, or until the orzo is tender and the chicken is cooked through, reaching an internal temperature of 165°F. Stir the orzo occasionally to prevent it from sticking. If the liquid reduces too quickly, add another splash of warm broth.

Once the chicken is fully cooked, remove it briefly from the skillet. Stir the heavy cream and freshly grated Parmesan into the orzo until creamy and smooth. Taste and adjust the seasoning as needed.

Return the chicken thighs to the skillet, placing them over the creamy orzo. Garnish with additional Parmesan, fresh thyme, rosemary, and freshly cracked black pepper.

Serve warm, making sure to scoop up plenty of the caramelized onion and mushroom orzo with each chicken thigh. Enjoy!