Preheat the oven to 350 degrees F.
Rinse the chicken thighs and pat them dry, then set aside on a plate. Sprinkle the top with about half of the salt and pepper, saving the other half for the orzo.
Heat the olive oil in an enameled cast iron casserole pan over medium-high heat. Sear the chicken for about 7 minutes on the first side. Flip the chicken things and cook another 5 minutes. Remove the chicken from the pan and set aside. Lower the heat to medium.
Add in the butter and allow to melt. Next, add the garlic and shallot to the pan and sauté until fragrant.
Add the orzo and cook until the pasta starts to turn golden brown, stirring frequently to avoid burning.
Add in sun dried tomatoes and mix in with the orzo.
Pour in the wine and deglaze the pan, scraping up any cooked bits off the bottom of the pan. Add in the chicken broth and the remaining salt and pepper.
Next, nestle each chicken thighs into the mixture, then cover the pan and transfer to the oven. Cook for about 15 minutes or until the orzo has absorbed all the liquid and is tender.
Remove from the oven. Remove the chicken breasts and set aside, allowing them to rest for 3 or so minutes.
Add the lemon juice and cheese to the orzo. Stir until the cheese is fully melted and combined.
Plate each chicken thigh over a bed of orzo and garnish with basil ribbons.
