Skillet Chicken Thighs with Broccoli and Cheddar Orzo Recipe
This Skillet Chicken Thighs with Broccoli Cheddar Orzo recipe features tender, crispy chicken thighs cooked in a single skillet with creamy cheddar orzo and fresh broccoli. The dish is a comforting, one-pan meal perfect for busy weeknights, combining savory flavors and a creamy texture with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 2 pounds bone-in, skin on chicken thighs (4 large chicken thighs about 1/2 pound each)
- Kosher salt, to taste
- Freshly ground pepper, to taste
For Cooking
- 4 tablespoons olive oil (divided)
- 1/2 cup yellow onion (diced)
- 2 cloves garlic (minced)
Orzo and Vegetables
- 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)
Cheese
- 1 1/2 cups sharp cheddar cheese (shredded)
Instructions
- Season and Brown Chicken: Pat the chicken thighs dry with paper towels to ensure crisp skin. Season generously with kosher salt and freshly ground pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin side down in the hot oil carefully to avoid splatters. Cook for 4 to 5 minutes until the skin is crispy and golden brown. Flip and brown the other side for another 4 to 5 minutes. The chicken will not be cooked through at this point. Remove from skillet and set aside.
- Sauté Onion and Toast Orzo: Add the remaining 2 tablespoons of olive oil to the same skillet. Add diced onions and sauté until they start to soften and become translucent, about 2-3 minutes. Add the dried orzo to the pan and toast it over medium-high heat for 3 to 4 minutes, stirring frequently to prevent burning. Add minced garlic and cook for an additional 1 to 2 minutes, stirring constantly so the garlic doesn’t burn.
- Deglaze and Simmer: Pour in the low-sodium chicken broth and use a silicone spatula or wooden spoon to scrape up browned bits from the bottom of the skillet. Bring the broth to a boil. Return the browned chicken thighs to the skillet, nestling them into the orzo and broth. Reduce the heat to medium-low, cover, and let simmer for 8 minutes.
- Add Broccoli and Continue Cooking: After 8 minutes, add the broccoli florets as a layer on top of the chicken and orzo. Cover the skillet again and continue cooking for an additional 12 minutes, or until the chicken thighs are cooked through and reach an internal temperature of 165°F, and the broccoli is tender.
- Finish with Cheese and Serve: Remove the chicken thighs from the skillet and set aside. Stir the cooked orzo and broccoli together in the skillet, then mix in the shredded sharp cheddar cheese until melted and well combined. Taste and adjust seasoning with additional salt and freshly ground pepper if needed. Serve the cheesy broccoli orzo alongside the crispy chicken thighs.
Notes
- For extra crisp skin, make sure the chicken thighs are thoroughly patted dry before seasoning and cooking.
- You can substitute sharp cheddar with your favorite melting cheese like Gruyère or mozzarella for a different flavor profile.
- If desired, toss the broccoli florets with a bit of olive oil and salt before adding to the skillet for enhanced flavor.
- Leftover orzo can be refrigerated for up to 3 days and reheated gently with a splash of broth or water to loosen it.
- Use a meat thermometer to ensure the chicken thighs reach a safe internal temperature of 165°F.
Keywords: chicken thighs, broccoli cheddar orzo, skillet chicken, one pan dinner, easy chicken recipe, comfort food
