1. Pat chicken thighs dry and season with salt, pepper, and dried thyme.

2. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden, about 4–5 minutes per side, then transfer to a plate.

3. Add chopped onion to the same skillet and sauté for 2–3 minutes until softened, then stir in minced garlic and cook until fragrant.

4. Stir in orzo and toast for about 1 minute, coating it in the oil and aromatics.

5. Pour in chicken broth, return chicken to the skillet, bring to a simmer, cover, and cook for 10 minutes until orzo is tender.

6. Fold in frozen peas and spinach, cover, and cook 2–3 minutes until the greens wilt and peas are heated through.

7. Remove from heat, stir in lemon juice, adjust seasoning, and sprinkle with parmesan if desired before serving.