Skillet Chicken Thighs with Broccoli Cheddar Orzo

Why You’ll Love This Recipe

Skillet Chicken Thighs with Broccoli Cheddar Orzo is a simple yet delicious recipe that’s bound to become a family favorite. The chicken thighs are crispy on the outside and juicy on the inside, while the orzo absorbs all the rich flavors of the broth and garlic. The broccoli adds a fresh, nutritious touch, and the sharp cheddar cheese melts into the orzo, making every bite flavorful and satisfying. Plus, it’s made in one pan, making cleanup a breeze.

Ingredients

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

• 4 tablespoons olive oil (divided)

• ½ cup yellow onion, diced

• 2 cloves garlic, minced

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

• 2 cups low-sodium chicken broth

• 1 pound broccoli florets, quartered or halved

• 1 ½ cups sharp cheddar cheese, shredded

• Kosher salt and freshly ground black pepper

(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 them generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and sear until golden brown, about 4-5 minutes per side. The chicken does not need to be fully cooked at this point. Remove the chicken from the skillet and set it aside.

2. In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the onion until softened. Add the orzo and toast it for 3-4 minutes. Stir in the garlic and cook for an additional 1-2 minutes.

3. Pour in the chicken broth and deglaze the skillet, scraping up any browned bits from the bottom. Bring the broth to a boil, then return the chicken thighs to the skillet. Lower the heat to medium-low, cover, and simmer for 8 minutes.

4. Add the broccoli on top of the chicken and orzo, cover, and cook for an additional 12 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender.

5. Remove the chicken thighs from the skillet and stir the orzo and broccoli with the shredded cheese. Taste and adjust seasoning with more salt and pepper if necessary. Serve and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

Variations

• Chicken Breast Substitute: If you prefer chicken breast, you can substitute it for thighs. Just adjust the cooking time to ensure it’s fully cooked.

• Vegetarian: Skip the chicken and add more veggies like mushrooms or bell peppers for a vegetarian version.

• Cheese Options: Feel free to use a different cheese, such as mozzarella or Monterey Jack, for a milder flavor.

• Spicy: Add a pinch of red pepper flakes to the orzo for a subtle kick.

Storage/Reheating

Store leftovers in separate tightly covered containers—keep the chicken thighs and orzo in one, and the broccoli in another. For crispy chicken, reheat the thighs in an air fryer, then microwave the orzo. Alternatively, you can reheat everything together in a skillet over low heat or in the microwave. Consume leftovers within three days.

FAQs

How do I make sure the chicken is crispy?

To get crispy skin, ensure the chicken is seared properly on both sides before simmering. Use medium-high heat and avoid overcrowding the pan.

Can I use boneless chicken thighs?

Yes, you can use boneless chicken thighs, but reduce the cooking time, as they cook faster than bone-in thighs.

Can I substitute the orzo with another pasta?

Yes, you can substitute orzo with small pasta like farfalle or penne, but be sure to adjust the cooking time for the pasta you use.

What can I use instead of chicken broth?

You can substitute chicken broth with vegetable broth or even water and chicken bouillon cubes if you prefer.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare the components (chicken and orzo) ahead of time and reheat them when ready to serve.

How do I prevent the orzo from getting mushy?

Be sure to follow the cooking times precisely and avoid overcooking the orzo, as it can become mushy if cooked too long.

Can I double this recipe?

Yes, you can easily double this recipe by increasing the ingredients and using a larger skillet or Dutch oven.

Is this dish gluten-free?

Orzo is not gluten-free, but you can use gluten-free pasta as a substitute for a gluten-free option.

Can I add other vegetables?

Yes, you can add other vegetables such as carrots, peas, or spinach. Just make sure to cook them until tender.

What is the best way to serve this dish?

This dish is a complete meal on its own, but you can serve it with a side salad or crusty bread for a fuller meal.

Conclusion

Skillet Chicken Thighs with Broccoli Cheddar Orzo is a simple, hearty meal that comes together quickly in one pan. It’s a great option for busy weeknights when you want something delicious, filling, and easy to clean up afterward. The combination of juicy chicken, cheesy orzo, and fresh broccoli is sure to satisfy everyone at the dinner table.

Print

Skillet Chicken Thighs with Broccoli Cheddar Orzo

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Skillet Chicken Thighs with Broccoli Cheddar Orzo is a quick and delicious one-pan meal perfect for weeknight dinners. Crispy chicken thighs, cheesy orzo, and fresh broccoli combine in a savory, comforting dish that's easy to prepare and clean up. This hearty, satisfying meal is a family favorite that brings together rich flavors in one simple skillet.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner, One-Pan Meal
• Method: Skillet
• Cuisine: American
• Diet: Gluten Free

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 4 large thighs)

4 tablespoons olive oil (divided)

½ cup yellow onion, diced

2 cloves garlic, minced

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

2 cups low-sodium chicken broth

1 pound broccoli florets, quartered or halved

1 ½ cups sharp cheddar cheese, shredded

Kosher salt and freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

• Pat the chicken thighs dry and season them generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and sear until golden brown, about 4-5 minutes per side. The chicken doesn't need to be fully cooked at this point. Remove the chicken from the skillet and set it aside.

• In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the onion until softened. Add the orzo and toast it for 3-4 minutes. Stir in the garlic and cook for an additional 1-2 minutes.

• Pour in the chicken broth and deglaze the skillet, scraping up any browned bits from the bottom. Bring the broth to a boil, then return the chicken thighs to the skillet. Lower the heat to medium-low, cover, and simmer for 8 minutes.

• Add the broccoli on top of the chicken and orzo, cover, and cook for an additional 12 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender.

• Remove the chicken thighs from the skillet and stir the orzo and broccoli with the shredded cheese. Taste and adjust seasoning with more salt and pepper if necessary. Serve and enjoy!

Notes

• For a crispy chicken skin, ensure the chicken is seared well before simmering.

• Substitute chicken breasts for thighs if preferred, adjusting the cook time.

• For a vegetarian version, omit the chicken and add more vegetables such as mushrooms or bell peppers.

• Spice it up with a pinch of red pepper flakes in the orzo.

• Storage: Store leftovers in separate containers—keep chicken thighs and orzo separate. Reheat in an air fryer for crispy chicken or on the stovetop.