Prepare the chicken: Pat the chicken thighs dry with kitchen paper. Season them all over with the salt, pepper, and smoked paprika, rubbing the spices into the flesh. Let them sit for 5 minutes so the seasoning adheres.

Brown the chicken: Heat the olive oil in a large, heavy-based frying pan over a medium-high heat until it shimmers. Place the thighs in the pan in a single layer—don’t overcrowd. Cook for 4-5 minutes until the underside is a deep golden brown and releases easily from the pan. Flip and cook for another 3-4 minutes. The chicken will look beautifully caramelised and smell wonderfully smoky. Transfer to a plate and set aside.

Sweat the aromatics: Reduce the heat to medium. Add the diced onion to the pan and stir for 2-3 minutes until it turns translucent and soft, scraping up any browned bits from the bottom. Add the minced garlic and cook for a further 30 seconds until fragrant—the aroma will become sweet and nutty.

Build the sauce base: Stir in the chopped sun-dried tomatoes and the tomato purée. Cook for 1 minute, stirring constantly, until the purée darkens slightly and the mixture smells rich and concentrated. Pour in the warm chicken stock, scraping the pan bottom to release all the flavourful residue. Bring to a gentle simmer—you’ll see small bubbles breaking the surface.

Cook the orzo: Stir in the dried orzo, making sure it’s evenly distributed in the liquid. Return the chicken thighs to the pan, nestling them into the orzo. Cover the pan with a lid and reduce the heat to low. Let it simmer gently for 15 minutes. The orzo will absorb most of the liquid, and the chicken will become tender enough to pull apart with a fork.

Finish with cream and cheese: Remove the lid. The orzo should look plump and the sauce will have thickened. Pour in the double cream and sprinkle over the grated Parmesan. Stir gently to combine, being careful not to break up the chicken too much. The sauce will turn a beautiful pale orange and will coat the back of a spoon. Simmer uncovered for 2-3 minutes until the sauce is creamy and the orzo is tender but still has a slight bite.

Rest and serve: Remove the pan from the heat. Let it rest for 5 minutes—this allows the sauce to settle and thicken further. Scatter fresh basil leaves over the top just before serving. I make this at least once a week—it's become a family favourite, and the leftovers are just as good the next day.