Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe

Introduction

Skillet Chicken Thighs with Broccoli Cheddar Orzo is a comforting one-pan meal combining tender, crispy chicken with creamy, cheesy orzo and vibrant broccoli. It’s easy to prepare and perfect for weeknight dinners when you want something hearty and flavorful without too much fuss.

Ingredients

• 2 pounds bone-in, skin-on chicken thighs (4 large thighs, about 1/2 pound each)
• 4 tablespoons olive oil, divided
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 8 oz dried orzo (1/2 of a 16 oz package)
• 2 cups low-sodium chicken broth
• 1 pound broccoli florets (large florets quartered, medium florets halved)
• 1 1/2 cups sharp cheddar cheese, shredded
• Kosher salt and freshly ground pepper, to taste

Instructions

1. Step 1: Pat chicken thighs dry and season generously with kosher salt and freshly ground pepper.
2. Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Carefully place chicken thighs skin side down in hot oil and brown for 4-5 minutes per side until the skin is crispy and golden. The thighs do not need to be fully cooked at this stage. Remove and set aside.
3. Step 3: Add the remaining 2 tablespoons of olive oil to the pan. Sauté the diced onion until it starts to soften, about 3 minutes.
4. Step 4: Add the orzo and toast it in the skillet over medium-high heat for 3-4 minutes, stirring frequently.
5. Step 5: Stir in the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
6. Step 6: Pour in the chicken broth and use a spatula or wooden spoon to scrape up any browned bits from the skillet. Bring the broth to a boil.
7. Step 7: Return the browned chicken thighs to the skillet. Reduce heat to medium-low and cover. Let simmer for 8 minutes.
8. Step 8: After 8 minutes, add the broccoli florets in a layer over the chicken and orzo. Cover and cook for another 12 minutes, until the chicken reaches 165℉ and the broccoli is tender.
9. Step 9: Remove the chicken thighs from the skillet. Stir grated cheddar cheese into the orzo and broccoli mixture. Taste and adjust seasoning with salt and pepper if needed before serving.

Tips & Variations

• Use bone-in, skin-on thighs for juicier meat and crispier skin; boneless works in a pinch but may cook faster.
• Swap sharp cheddar for gouda or mozzarella for a different cheesy flavor.
• Add a pinch of red pepper flakes when toasting the orzo for a subtle kick.
• For extra brightness, squeeze fresh lemon juice over the finished dish before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth or water to loosen the orzo if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs can be used, but they will cook faster and may not have as crispy a skin. Adjust cooking times accordingly.

Is it okay to use frozen broccoli for this recipe?

You can use frozen broccoli, but fresh is preferred for texture. If using frozen, add it slightly earlier to allow enough time to thaw and cook through.

Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe

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★★★★★

4.6 from 87 reviews

This Skillet Chicken Thighs with Broccoli Cheddar Orzo is a comforting one-pan meal featuring crispy, golden-brown chicken thighs cooked to perfection alongside tender broccoli and creamy, cheesy orzo. The combination of sharp cheddar and savory chicken broth creates a rich and flavorful dish that’s perfect for a satisfying weeknight dinner.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Thighs

• 2 pounds bone-in, skin on chicken thighs (about 4 large thighs, 1/2 pound each)
• Kosher salt and freshly ground pepper, to taste
• 4 tablespoons olive oil, divided

Orzo and Vegetables

• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 8 oz dried orzo (half of a 16 oz package)
• 2 cups low-sodium chicken broth
• 1 pound broccoli florets (large florets quartered, medium florets halved)
• 1 1/2 cups sharp cheddar cheese, shredded

Instructions

1. Prepare Chicken Thighs: Pat the chicken thighs dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper to enhance flavor and help crisp the skin.
2. Brown Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin side down carefully into the hot oil. Cook for about 4-5 minutes on each side until the skin is crispy and golden. The chicken does not need to be fully cooked at this point. Remove the chicken from the skillet and set aside.
3. Sauté Onion and Toast Orzo: Add the remaining 2 tablespoons of olive oil to the same skillet. Sauté the diced onion until it begins to soften, about 2-3 minutes. Add the orzo and cook, stirring frequently, for 3-4 minutes to toast it lightly.
4. Add Garlic and Deglaze: Stir in the minced garlic and cook for 1-2 minutes, stirring constantly to prevent burning. Pour in the chicken broth and use a silicone spatula or wooden spoon to scrape up the browned bits from the bottom of the skillet, which adds extra flavor to the dish. Bring the broth to a boil.
5. Simmer Chicken and Orzo: Return the browned chicken thighs to the skillet, placing them on top of the orzo mixture. Reduce the heat to medium-low, cover the skillet, and let simmer for 8 minutes to allow the chicken to cook through partially and the orzo to absorb liquid.
6. Add Broccoli and Continue Cooking: After 8 minutes, layer the broccoli florets evenly over the chicken and orzo. Cover the skillet again and continue cooking for an additional 12 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender.
7. Finish with Cheese and Seasoning: Remove the chicken thighs from the skillet and set aside. Stir the broccoli and orzo together with the shredded sharp cheddar cheese until melted and well combined. Taste the mixture and season with additional salt and freshly ground black pepper as needed before serving.

Notes

• Ensure to pat the chicken dry before seasoning to achieve crispy skin.
• Use low-sodium chicken broth to control the salt content.
• Adjust cooking times if using boneless chicken thighs as they may cook faster.
• Leftover dish can be refrigerated for up to 3 days and reheated gently on stovetop with a splash of broth or water.
• For extra flavor, garnish with chopped fresh parsley or a squeeze of lemon juice before serving.

Keywords: chicken thighs recipe, skillet chicken, broccoli cheddar orzo, one-pan meal, easy chicken dinner