Skillet Chicken Thighs with Broccoli Cheddar Orzo: A One-Pan Wonder
Nothing says comfort food like a skillet full of savory chicken thighs paired with creamy, cheese-laden orzo and fresh broccoli. This recipe for Skillet Chicken Thighs with Broccoli Cheddar Orzo is the perfect weeknight dinner solution, combining hearty ingredients and robust flavors into a single pan for easy preparation and cleanup. It’s a complete meal that satisfies the craving for something wholesome yet indulgent.
Ingredients
- Chicken Thighs: 2 pounds, bone-in, skin-on (about 4 large thighs)
- Olive Oil: 4 tablespoons, divided
- Yellow Onion: 1/2 cup, diced
- Garlic: 2 cloves, minced
- Orzo: 8 oz (half of a 16 oz package)
- Chicken Broth: 2 cups, low-sodium
- Broccoli Florets: 1 pound (large florets quartered, medium florets halved)
- Sharp Cheddar Cheese: 1 1/2 cups, shredded
- Kosher Salt
- Freshly Ground Pepper
Directions
- Prepare the Chicken: Pat the chicken thighs dry and season generously with kosher salt and pepper.
- Brown the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken thighs skin-side down in the skillet and brown for 4-5 minutes on each side until crispy and golden. Remove from the skillet and set aside.
- Sauté the Aromatics: Add the remaining olive oil to the skillet and sauté the onions until they start to soften. Add the orzo and toast for 3-4 minutes, then add the garlic and cook for an additional 1-2 minutes, stirring to prevent burning.
- Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a boil, then reduce heat and return the chicken thighs to the skillet. Cover and simmer on medium-low for 8 minutes.
- Add Broccoli and Cook Further: Place the broccoli florets over the chicken and orzo, cover, and cook for another 12 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender.
- Finish with Cheese: Remove the chicken thighs. Stir the orzo and broccoli with the shredded cheddar cheese until well combined. Season with additional salt and pepper to taste.
Nutritional Info
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: Approximately 500 kcal per serving
- Servings: 4
This Skillet Chicken Thighs with Broccoli Cheddar Orzo recipe is not only delicious but also incredibly efficient for those busy weeknights. It offers a beautiful blend of textures from the crispy chicken skin to the creamy orzo, all enhanced by the sharpness of the cheddar and the freshness of the broccoli. This dish promises to be a family favorite, providing both comfort and nutrition in each bite.
Skillet Chicken Thighs with Broccoli Cheddar Orzo
- Total Time: 40 minutes
- Yield: 4 1x
Description
This Skillet Chicken Thighs with Broccoli Cheddar Orzo is the ultimate comfort food, combining crispy, golden chicken thighs with a rich and creamy orzo base. The sharp cheddar cheese melts beautifully into the orzo, creating a velvety texture that pairs perfectly with the tender broccoli florets. The chicken is cooked to perfection, with a crispy skin that adds a satisfying crunch to every bite.
Ingredients
2 pounds bone-in, skin-on chicken thighs (4 large chicken 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 (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
Pat the chicken thighs dry and season generously with kosher salt and freshly ground pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. 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 thighs do not need to be fully cooked at this point. Remove the thighs from the skillet and set them aside.
Add the remaining 2 tablespoons of olive oil to the skillet and sauté the diced onion until it starts to soften. Then, add the orzo and toast it over medium-high heat for 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent the garlic from burning.
Pour the chicken broth into the skillet and use a silicone spatula or wooden spoon to deglaze the pan, scraping up any browned bits. Bring the broth to a boil, then return the chicken thighs to the skillet. Reduce the heat to medium-low, cover, and let simmer for 8 minutes.
After 8 minutes, layer the broccoli florets over the chicken and orzo, then cover the skillet again. Continue cooking for another 12 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the broccoli is tender.
Remove the chicken thighs from the skillet and stir the orzo and broccoli together with the shredded cheddar cheese. Taste and season with additional salt and pepper as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 500