Season the chicken pieces with salt, pepper, and half of the dried thyme.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the chicken on all sides until cooked through. Remove the chicken from the pan and set it aside on a plate.

In the same pan, lower the heat to medium and add the butter and remaining olive oil. Toss in the sliced onions with a pinch of salt.

Cook the onions for 20 to 25 minutes, stirring occasionally. If they start to stick, add a tiny splash of water. They should become very soft and dark golden brown.

Add the minced garlic and the rest of the thyme to the onions. Cook for 1 minute until fragrant.

Stir in the balsamic vinegar, scraping the bottom of the pan to release all the flavorful brown bits.

Add the dry orzo to the pan and stir for 1-2 minutes to lightly toast the pasta.

Pour in the beef broth. Bring the mixture to a gentle boil, then turn the heat down to low.

Cover and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir once or twice during cooking to prevent sticking.

Stir the cooked chicken back into the pan. Taste and add more salt or pepper if needed.

Sprinkle the shredded cheese over the top. Cover the pan for 2 minutes or place it under a broiler for a moment until the cheese is melted and bubbly.

Garnish with fresh parsley and serve warm.