Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe

Why You’ll Love This Recipe

This recipe has everything you could want for a delicious and easy-to-make dinner. The chicken thighs come out crispy and juicy, while the orzo absorbs the flavors from the chicken and broth, creating a rich, creamy base. The sharp cheddar cheese ties everything together with its creamy, tangy bite. Plus, the broccoli adds a touch of freshness and crunch that perfectly balances the richness of the dish. It’s a complete meal made in one skillet, meaning less cleanup and more time spent enjoying your meal!

Ingredients

• 2 pounds bone-in, skin on chicken thighs (about 4 large thighs, each about ½ pound)

• 4 tablespoons olive oil, divided

• ½ cup yellow onion, diced

• 2 cloves garlic, minced

• 8 oz dried orzo (½ of a 16 oz package of orzo)

• 2 cups low-sodium chicken broth

• 1 pound broccoli florets (large florets quartered, medium florets halved)

• 1 ½ cups sharp cheddar cheese, shredded

• Kosher salt and freshly ground pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. 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.

2. Carefully place the chicken thighs skin-side down in the hot oil and cook for 4-5 minutes on each side, until the skin is crispy and golden. The chicken does not need to be fully cooked through at this point. Remove the chicken from the skillet and set aside.

3. Add the remaining 2 tablespoons of olive oil to the skillet. Sauté the diced onion for about 3 minutes, until it starts to soften. Add the orzo to the skillet and toast over medium-high heat for 3-4 minutes.

4. Stir in the minced garlic and cook for another 1-2 minutes, stirring constantly to avoid burning the garlic. Add the chicken broth to the skillet and use a silicone spatula or wooden spoon to scrape up any brown bits from the bottom of the pan. Bring the broth to a boil.

5. Return the chicken thighs to the skillet. Reduce the heat to medium-low, cover the skillet, and let it simmer for 8 minutes.

6. After 8 minutes, add a layer of broccoli florets over the chicken and orzo, then cover the skillet again. Continue cooking for another 12 minutes, until the chicken reaches an internal temperature of 165°F and the broccoli is tender.

7. Remove the chicken thighs from the skillet. Stir the orzo and broccoli together with the shredded cheddar cheese. Taste and adjust the seasoning with more salt and pepper if needed.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

Variations

• Chicken Breast: You can swap the chicken thighs for boneless, skinless chicken breasts. Just be sure to adjust the cooking time as chicken breasts cook faster than thighs.

• Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian meal. You could add extra vegetables like bell peppers or mushrooms for more flavor.

• Cheese Variations: Swap sharp cheddar for a different type of cheese like gouda, mozzarella, or even pepper jack for a spicier version.

• Herb Infusion: Add fresh or dried herbs like thyme, rosemary, or basil for added depth of flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the dish in a skillet over low heat, stirring occasionally until heated through. You can also reheat it in the microwave for about 2-3 minutes, stirring halfway through.

FAQs

How can I make this recipe gluten-free?

To make this recipe gluten-free, simply swap the regular orzo for a gluten-free orzo alternative made from rice, corn, or quinoa.

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Just be sure to adjust the cooking time, as frozen broccoli tends to cook faster than fresh.

What can I serve this dish with?

This dish is hearty enough on its own, but you could pair it with a side salad, crusty bread, or roasted vegetables for a complete meal.

Can I use boneless chicken thighs?

Yes, boneless chicken thighs will work, but you’ll need to adjust the cooking time. Boneless thighs will cook faster, so make sure they reach an internal temperature of 165°F.

Is this recipe suitable for meal prep?

Yes, this recipe is perfect for meal prep. You can store individual portions in containers for up to 3 days and reheat them when needed.

Can I make this recipe with a different type of pasta?

Yes, you can use other small pasta shapes like farfalle, penne, or fusilli. Just adjust the cooking time accordingly.

What can I use if I don’t have orzo?

If you don’t have orzo, you can substitute another small pasta, like ditalini or small shells, or even couscous.

Can I use low-fat cheese?

You can use low-fat cheese, but keep in mind that the texture and flavor may be slightly different. Full-fat cheese gives the dish a richer, creamier taste.

How do I know when the chicken is done?

Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F for safe consumption.

Can I freeze this dish?

It’s not ideal to freeze this dish as the orzo can become mushy when thawed. However, if needed, you can freeze the chicken and sauce separately, then reheat and prepare the orzo fresh.

Conclusion

Skillet Chicken Thighs with Broccoli Cheddar Orzo is a one-pan, flavorful meal that’s perfect for busy weeknights or a cozy family dinner. With its crispy chicken, creamy orzo, and bright broccoli, it’s a dish that will quickly become a favorite. Whether you’re serving it for a weeknight dinner or prepping it for later, this meal is both comforting and convenient.

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