4-6 chicken thighs (boneless skinless)

Salt and pepper to taste

1 T. olive oil

4 minced cloves garlic

15 oz. can diced tomatoes (fire roasted, Italian or plain)

1⁄3 C. pitted kalamata olives, roughly chopped

1/2 tsp. dried oregano

2 C. chicken broth

1 1/2 C. uncooked orzo

1/4 C. chopped parsley

1/4 C. grated Parmesan or Romano

Sprinkle both sides of chicken with a pinch of salt and pepper. Heat the olive oil in a large, deep skillet over medium heat. Once the oil is hot and shimmering, add the chicken thighs. Cook chicken on each side until golden brown (about 3-5 minutes each side), then remove to a clean plate.

Turn the heat down to medium-low, add the minced garlic, and sauté for about one minute, or just until the garlic is soft and fragrant. Add the diced tomatoes (with juices), oregano, olives and some freshly cracked pepper. Stir the tomatoes, herbs, and olives to combine and allow the juices from the tomatoes to dissolve any browned bits from the bottom of the pan.

Add the chicken broth and orzo to the skillet, and stir to combine. Nestle the browned chicken thighs down into the skillet, cover with a lid and turn the heat up to medium-high. Allow the skillet to come to a boil, then turn the heat down to low, or the lowest temperature needed to maintain a gentle simmer. Let simmer for 10-15 minutes with the lid in place.

Turn the heat off, leave lid on and let the skillet rest for 5 minutes. The tomatoes and olives will have risen to the top, so use a fork to gently stir or fluff the orzo, tomatoes, and olives back together. The orzo should be tender and slightly saucy. Sprinkle chopped parsley and cheese over top.