1. Combine the salt, pepper, garlic powder, onion powder, Italian seasoning, and chicken bouillon then season the chicken thighs. Pour the flour over the chicken to make sure each side is well coated.

2. To a cast iron or oven safe skillet, add the 2 tablespoons of butter and 1 tablespoon of olive oil. Heat over medium heat then add the chicken. Cook for 3 minutes, then flip and cook for 3 more minutes then remove to a plate and cover with foil for later. At this time preheat the oven to 400 degrees.

3. Add a bit more butter to the skillet (1/2 of a tablespoon or less, not too much or the final baked dish will be too oily) and melt. Pour in the orzo and stir so it’s well coated in the butter. Cook for 4 minutes, stirring occasionally allowing the pasta to get browned and toasted. After 4 minutes, add the grated garlic and stir to incorporate it into the orzo and cook for 30 more seconds.

4. Pour in the broth (carefully as it will sizzle and splatter from the hot skillet), then the cream, Parmesan, and peas. Stir to combine then add back the chicken pieces.

5. Allow the liquid to come to a light simmering boil then turn off the heat. If your skillet is very full you can place it on a large baking sheet to make transferring it to the oven easier.

6. Place the skillet in the oven and bake at 400 degrees for 15 minutes. Chicken should be at least 165 degrees at this time.

7. Remove from the oven and allow to rest 5 minutes before serving. There will be excess liquid when you first take it out of the oven, but it will absorb and settle as it rests.

Serve and enjoy every bite!