Heat oven 350 degrees

In a bowl, drizzle chicken thighs with 1 tbsp of olive oil and season with kosher salt, black pepper, 1 tsp italian seasoning, 1 tsp chicken seasoning and 1 tsp paprika, ensuring seasoning is both on chicken skin & underneath

To a plate, add flour and combine with 1 tsp italian seasoning, 1 tsp chicken seasoning, 1 tsp of paprika and salt and pepper to taste  then dredge seasoned chicken in the seasoned flour to lightly coat 

To a hard bottom, oven safe skillet on medium heat, drizzle with olive oil and sear chicken thighs on each side for 4-5 minutes or until golden brown 

Remove chicken thighs from skillet and set aside 

To the same skillet, add butter, shallots, garlic along with sundried tomatoes and saute until fragrant, about 1 minute

Once fragrant, add orzo and continue to stir for another thirty seconds adding salt and pepper to taste as desired

Next, the pan add Kitchen Basics chicken stock and bring to a simmer using a wooden spoon to scrape the brown bits off the bottom of the pan 

Once the chicken stock begins to simmer, add heavy cream along with parmesan cheese and fresh parsley or basil and stir to combine

Next, add chicken thighs back on top of orzo mixture in an even layer and turn off heat

Transfer the pan in the oven and cook on the top rack uncovered for 45 minutes or until chicken thighs are cooked through and liquid has evaporated from orzo

Remove from the oven and  cool for 5 minutes before serving 

Garnish with additional parsley or basil and additional parmesan cheese as desired