Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
