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Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe

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4.1 from 72 reviews

This Skillet Chicken Thighs with Broccoli Cheddar Orzo is a hearty one-pan meal featuring juicy, crispy chicken thighs cooked to perfection alongside creamy cheddar-infused orzo and tender broccoli florets. Ready in just 30 minutes, it’s a perfect weeknight dinner that’s flavorful, comforting, and balanced.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 2 pounds bone-in, skin on chicken thighs (4 large thighs, about 1/2 pound each)
  • Kosher Salt, to taste
  • Freshly Ground Pepper, to taste

Orzo and Vegetables

  • 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)

Cheese

  • 1 1/2 cups sharp cheddar cheese, shredded

Instructions

  1. Season and Brown Chicken: Pat the chicken thighs dry with paper towels and 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. Once hot, carefully place chicken thighs skin side down in the skillet. Brown for 4-5 minutes per side until the skin is crispy and golden. The chicken does not need to be fully cooked at this point. Remove the chicken thighs from the skillet and set aside.
  2. Sauté Onions and Toast Orzo: Add the remaining 2 tablespoons of olive oil to the skillet. Sauté the diced onions until they begin to soften, about 2-3 minutes. Add the orzo and toast it over medium-high heat for 3-4 minutes, stirring frequently. Then add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
  3. Deglaze and Simmer with Chicken: Pour the low-sodium chicken broth into the skillet and use a silicone spatula or wooden spoon to scrape and deglaze the pan, loosening any browned bits. Bring the broth to a boil. Return the browned chicken thighs to the skillet, placing them on top of the orzo. Reduce heat to medium-low, cover the skillet, and let everything simmer for 8 minutes.
  4. Add Broccoli and Continue Cooking: After 8 minutes, layer the broccoli florets over the chicken and orzo. Cover the skillet again and continue cooking for another 12 minutes or until the chicken reaches an internal temperature of 165℉ and the broccoli is tender.
  5. Finish with Cheese and Serve: Remove the chicken thighs from the skillet. Stir the orzo and broccoli together with the shredded sharp cheddar cheese until melted and combined. Taste and adjust seasoning with additional salt and freshly ground pepper as needed. Serve hot.

Notes

  • Use bone-in, skin-on chicken thighs for the best flavor and crispy skin.
  • To check doneness, use a meat thermometer to ensure chicken reaches 165℉.
  • You can substitute sharp cheddar with your favorite melting cheese if desired.
  • Use low-sodium broth to control salt levels.
  • If fresh broccoli is not available, frozen broccoli florets can be used, but adjust cooking time accordingly.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://ellarecipe.com/skillet-chicken-thighs-with-broccoli-cheddar-orzo-recipe/