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Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe

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Skillet Chicken Thighs with Broccoli Cheddar Orzo is a one-pan, flavorful meal with crispy chicken thighs, creamy orzo, and bright, tender broccoli. A quick and hearty dinner option that's easy to make and clean up.

Ingredients

2 pounds bone-in, skin on chicken thighs (about 4 large thighs, each about 1/2 pound)

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 of orzo)

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. 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.

Notes

  • If using boneless, skinless chicken breasts, adjust cooking time since breasts cook faster than thighs.
  • For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like bell peppers or mushrooms for more flavor.
  • Swap sharp cheddar for other cheeses like gouda, mozzarella, or pepper jack to change the flavor profile.
  • For added depth of flavor, consider adding herbs like thyme, rosemary, or basil.
  • If you need a gluten-free version, substitute the orzo with a gluten-free alternative made from rice, corn, or quinoa.

Nutrition

Find it online: http://recipesbyjanet.com/skillet-chicken-thighs-with-broccoli-cheddar-orzo-recipe/