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Skillet Chicken Thighs with Broccoli Cheddar Orzo

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A hearty and comforting skillet chicken thighs with broccoli cheddar orzo, combining crispy chicken, creamy orzo, and tender broccoli in one pan.

Ingredients

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

Instructions

  1. Pat the chicken thighs dry with paper towels and season them generously with kosher salt and freshly ground pepper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  3. Carefully place the chicken thighs skin-side down in the hot oil and brown them for 4-5 minutes on each side, until the skin is crispy and golden. The chicken doesn’t need to be fully cooked at this point.
  4. Remove the chicken thighs from the skillet and set them aside.
  5. Add the remaining 2 tablespoons of olive oil to the pan. Sauté the diced onion until softened, about 3-4 minutes.
  6. Add the orzo to the skillet and toast it over medium-high heat for 3-4 minutes.
  7. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to avoid burning the garlic.
  8. Pour in the chicken broth, stirring to deglaze the pan and scrape up any bits stuck to the bottom. Bring the broth to a boil.
  9. Return the chicken thighs to the skillet, skin-side up. Reduce the heat to medium-low, cover, and simmer for 8 minutes.
  10. After 8 minutes, add the broccoli florets on top of the chicken and orzo. Cover 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.
  11. Remove the chicken thighs from the skillet and stir the orzo and broccoli together. Add in the shredded cheddar cheese, stirring until melted and creamy.
  12. Taste and adjust the seasoning with more salt and pepper if needed.

Notes

  • Cheese options: Swap sharp cheddar for mozzarella, gouda, or a mix of parmesan and cheddar.
  • For a low-carb variation, replace orzo with cauliflower rice or zucchini noodles.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat with a splash of chicken broth if the orzo has absorbed too much liquid.
  • This dish can be made ahead of time by prepping the chicken thighs and vegetables and storing them in the fridge until cooking time.

Nutrition

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