Season the chicken generously on both sides with salt and pepper.
In a large skillet or pan (I like using a saute pan for this recipe), place the chicken thighs, skin-side down.
Place the pan over medium-high heat and allow the chicken to brown for 8-10 minutes, checking regularly, then flip over. Cook the chicken for another 5 minutes on the other side then remove from the pan and set aside.
In the same pan, add the onion, garlic and herbs and cook for a minute then pour in the white wine.
Allow the wine to reduce while scraping the bottom of the pan to release all the golden bits.
Add the orzo and chicken stock then stir in the cream and artichokes. Place the chicken back on top of the orzo.
Place the pan in a hot oven, preheated to 200°C/390°F and allow to bake for 10-15 minutes until the orzo and chicken thighs are cooked through.
Remove the chicken from the orzo then stir in the cheese.
Adjust seasoning if necessary then serve the orzo with the chicken.