Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
