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Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe

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4.4 from 9 reviews

This Skillet Chicken Thighs with Broccoli Cheddar Orzo recipe combines succulent, golden-browned chicken thighs with creamy cheddar orzo and tender broccoli florets. Made all in one pan, this comforting meal is packed with flavor and ready in just 30 minutes—perfect for a quick and satisfying weeknight dinner.

Ingredients

Chicken Thighs

  • 2 pounds bone-in, skin on chicken thighs (4 large thighs, about 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 (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

Instructions

  1. Season and Brown Chicken: Pat the chicken thighs dry with paper towels and season generously with kosher salt and freshly ground black pepper. Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Place chicken thighs skin side down carefully into the hot oil and cook for 4 to 5 minutes on each side or until the skin is crispy and golden brown. The chicken does not need to be fully cooked at this point. Remove the 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 onion until it starts to soften, about 2 minutes. Stir in the orzo and cook over medium-high heat for 3 to 4 minutes, stirring occasionally, until the orzo is lightly toasted. Add the minced garlic and cook for another 1 to 2 minutes, stirring constantly to prevent burning.
  3. Add Broth and Simmer: Pour the chicken broth into the skillet and use a silicone spatula or wooden spoon to scrape up any browned bits from the bottom of the pan (deglazing). Bring the broth to a boil. Return the chicken thighs to the skillet, reduce the heat to medium-low, and cover the skillet. Let it simmer for 8 minutes.
  4. Add Broccoli and Continue Cooking: After 8 minutes, arrange the broccoli florets in a layer on top of the chicken and orzo. Cover again and cook for an additional 12 minutes, or until the chicken thighs reach an internal temperature of 165℉ and the broccoli is tender.
  5. Finish with Cheese: Remove the chicken thighs from the skillet. Stir the orzo, broccoli, and shredded cheddar cheese together until the cheese melts and everything is combined. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm.

Notes

  • Use bone-in, skin-on chicken thighs for juicier meat and crispy skin.
  • Make sure to pat the chicken dry before seasoning to get a good sear.
  • Do not fully cook the chicken during the browning step, as it will finish cooking with the orzo and broccoli.
  • Toast the orzo to give it a nuttier flavor and prevent it from becoming mushy.
  • You can substitute sharp cheddar with a milder cheese like Colby or Monterey Jack if preferred.
  • Check the internal temperature of chicken using a meat thermometer to ensure it reaches 165℉ for safety.
  • Low-sodium chicken broth helps control saltiness, so season carefully at the end.
  • For a vegetarian version, omit the chicken and use vegetable broth; increase broccoli or add other vegetables.

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