Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper and place them skin-side down in the skillet. Cook for about 5-7 minutes until the skin is crispy and golden, then flip and cook for another 5-7 minutes until the chicken is cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add the orzo and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the orzo is al dente and has absorbed much of the broth.

Once the orzo is nearly done, add the broccoli florets and mix well. Cover and cook for an additional 3-5 minutes until the broccoli is tender-crisp. Stir in the shredded cheddar cheese until melted and creamy.

Return the seared chicken thighs to the skillet, nestling them into the orzo mixture. Cook for an additional 2 minutes to reheat the chicken, and season with more salt and pepper as necessary. Serve warm, perhaps with a sprinkle of fresh herbs or extra cheese on top.