Begin by patting the chicken thighs dry with paper towels, then season them generously with 1 teaspoon of salt and ½ teaspoon of pepper. Set the chicken aside.

In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side until browned. Remove and set aside.

In the same pan, add the remaining 2 tablespoons of olive oil and diced onions. Sauté for 3-4 minutes until translucent. Stir in garlic and cook for an additional 1-2 minutes.

Pour in 2.5 cups of chicken broth along with 12 ounces of uncooked orzo and the remaining ½ teaspoon of salt. Bring to a gentle boil.

Once boiling, add 1 pound of trimmed asparagus. Lower the heat and cover, cooking for 8-10 minutes until orzo is al dente and most liquid is absorbed.

Stir in ½ cup of shredded Parmesan and the juice of one lemon. Return the cooked chicken to the pan and sprinkle with remaining Parmesan.