Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe

Introduction

Skillet Chicken Thighs with Broccoli Cheddar Orzo is a comforting one-pan meal packed with tender, crispy chicken and creamy, cheesy orzo. This hearty dish combines savory flavors and vibrant vegetables for an easy dinner that feels special but comes together quickly.

Ingredients

• 2 pounds bone-in, skin-on chicken thighs (4 large thighs, about 1/2 pound each)
• 4 tablespoons olive oil, divided
• 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
• Kosher salt and freshly ground pepper, to taste

Instructions

1. Step 1: Pat the chicken thighs dry and season generously with kosher salt and freshly ground pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin side down carefully in the hot oil and brown for 4-5 minutes on each side until the skin is crispy and golden. The chicken does not need to be cooked through at this point. Remove the chicken from the skillet and set aside.
2. Step 2: Add the remaining 2 tablespoons of olive oil to the skillet. Sauté the diced onion until it begins to soften, about 2-3 minutes. Add the orzo and toast it over medium-high heat for 3-4 minutes, stirring frequently. Stir in the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning.
3. Step 3: Pour the chicken broth into the skillet and use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the broth to a boil. Return the chicken thighs to the skillet. Reduce the heat to medium-low, cover, and let simmer for 8 minutes.
4. Step 4: After 8 minutes, arrange the broccoli florets over the chicken and orzo. Cover again and continue cooking for another 12 minutes, until the chicken reaches an internal temperature of 165℉ and the broccoli is tender.
5. Step 5: Remove the chicken thighs from the skillet. Stir the orzo, broccoli, and shredded cheddar cheese together until the cheese melts and everything is well combined. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm.

Tips & Variations

• For a creamier texture, stir in a splash of heavy cream or whole milk when adding the cheese.
• Use boneless chicken thighs if you prefer quicker cooking and simpler plating, but reduce simmer time accordingly.
• Add a pinch of red pepper flakes when sautéing the garlic for a touch of heat.
• Substitute broccoli with other veggies like asparagus or green beans if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Adding a splash of broth or water when reheating helps keep the orzo creamy and prevents it from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs can be used for quicker cooking. Reduce the simmering time by a few minutes and check for doneness to avoid overcooking.

Is it possible to make this dish dairy-free?

Absolutely. Simply omit the cheddar cheese or substitute with a dairy-free cheese alternative. You can also stir in nutritional yeast for a cheesy flavor without dairy.

Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe

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★★★★★

4.9 from 143 reviews

This comforting and flavorful Skillet Chicken Thighs with Broccoli Cheddar Orzo recipe combines crispy, juicy chicken thighs with tender broccoli and creamy sharp cheddar cheese-infused orzo. Cooked entirely in one skillet, this dish is a perfect weeknight meal that’s both easy and satisfying.

• Author: Tara
• 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 1x2x3x

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
• 2 tablespoons olive oil (for browning chicken)

Orzo and Vegetables

• 2 tablespoons olive oil
• 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. Prepare and Season Chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin, then season generously on both sides with kosher salt and freshly ground pepper.
2. Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the chicken thighs skin side down and sear for 4-5 minutes on each side until the skin is crispy and golden brown. The chicken does not need to be fully cooked at this stage. Remove the thighs from the skillet and set aside.
3. Sauté Onions and Toast Orzo: Add the remaining 2 tablespoons of olive oil to the same skillet. Add diced onion and sauté until it begins to soften. Stir in the orzo and toast it over medium-high heat for 3-4 minutes, allowing it to develop a light golden color.
4. Add Garlic and Deglaze: Add minced garlic to the skillet and cook for 1-2 minutes, stirring constantly so that the garlic doesn’t burn. Pour in the chicken broth and use a silicone spatula or wooden spoon to scrape the browned bits off the bottom of the skillet, deglazing it thoroughly. Bring the broth to a boil.
5. Simmer Chicken and Orzo: Return the browned chicken thighs to the skillet, placing them skin side up. Reduce the heat to medium-low, cover the skillet, and let it simmer gently for 8 minutes.
6. Add Broccoli and Continue Cooking: After 8 minutes, layer the broccoli florets over the chicken and orzo. Cover the skillet again and cook for an additional 12 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the broccoli is tender.
7. Finish with Cheese and Seasoning: Remove the chicken thighs from the skillet. Stir the orzo and broccoli together, then fold in the shredded sharp cheddar cheese until melted and creamy. Taste and adjust seasoning by adding more kosher salt and freshly ground pepper as needed.
8. Serve: Plate the cheesy orzo with broccoli alongside the crispy chicken thighs and enjoy immediately.

Notes

• Use a digital meat thermometer to ensure chicken thighs reach a safe internal temperature of 165°F.
• For a sharper cheese flavor, try using a mix of sharp and extra-sharp cheddar.
• To reduce cooking time, use broccoli florets that are smaller or cut finely.
• This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
• For extra crispiness, you can broil the chicken thighs skin side up for 2-3 minutes after cooking.

Keywords: skillet chicken thighs, broccoli cheddar orzo, one-pan chicken dinner, creamy orzo recipe, easy chicken thigh recipe