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skillet chicken thighs with broccoli cheddar orzo recipe
Ash Tyrrell

Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe

When I first tried this recipe, I wasn’t prepared for how much my family would love it. The chicken thighs were crisp and juicy, the orzo was creamy and cheesy, and the broccoli added the perfect balance of freshness.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken thighs 4 bone-in, skin-on, about 2 pounds: The skin crisps up beautifully and keeps the meat juicy. If your thighs are smaller, use enough to equal 2 pounds.
  • Olive oil 4 tablespoons: Essential for browning the chicken and creating a rich base for your orzo.
  • Yellow onion 1/2 cup, diced: Adds sweetness and depth to the dish as it cooks.
  • Garlic 2 cloves, minced: Freshly minced garlic gives a bold flavor. Avoid pre-minced for a fresher taste.
  • Orzo pasta 8 ounces: A small, rice-shaped pasta that becomes creamy as it cooks. It’s the star of the dish’s texture.
  • Low-sodium chicken broth 2 cups: Provides a flavorful liquid for cooking the pasta. You can substitute with water and bouillon if needed.
  • Broccoli florets 1 pound, quartered or halved: Stick to fresh broccoli for the best texture. Cut them into 1-inch pieces for even cooking.
  • Sharp cheddar cheese 1 1/2 cups, shredded: Freshly shredded cheese melts better and makes the orzo irresistibly creamy.
  • Kosher salt and freshly ground black pepper to taste: Season carefully to ensure a balanced and flavorful dish.

Method
 

  1. Start by patting your chicken thighs dry with a paper towel. Season generously with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the hot oil. Sear them for about 4-5 minutes per side until they are golden brown and crisp. Don’t worry if they’re not fully cooked yet; you’ll return them to the pan later. Remove the chicken from the skillet and set it aside.
  2. Add the remaining olive oil to the skillet. Toss in your diced onion and sauté over medium heat until it begins to soften, about 2-3 minutes. Stir in the orzo and toast it lightly, which will bring out its nutty flavor. After 3-4 minutes, add the minced garlic and cook for another minute, being careful not to burn it.
  3. Pour in the chicken broth while scraping up any brown bits from the bottom of the skillet using a wooden spoon. This step adds lots of flavor to the dish. Bring the mixture to a gentle boil, then nestle the chicken thighs back into the skillet. Reduce the heat to medium-low and cover the skillet. Simmer for 8 minutes.
  4. Uncover the skillet and scatter the broccoli florets over the chicken and orzo. Replace the lid and continue cooking for another 12 minutes. This allows the broccoli to steam perfectly. By the end of this step, the chicken should reach an internal temperature of 165°F, and the broccoli will be tender.
  5. Carefully remove the chicken thighs from the skillet and set them aside. Stir the shredded cheddar into the orzo and steamed broccoli until the cheese melts and the mixture is creamy. Taste and adjust seasoning if needed, then serve immediately.

Notes

  • Use room-temperature chicken thighs for more even browning.
  • Toast the orzo thoroughly to add a subtle nutty layer to the dish.
  • Freshly shred your cheese instead of using pre-packaged shredded cheese for a smoother melt.
  • If your skillet is overcrowded, sear the chicken in batches to maintain even browning.
  • To save time, you can pre-cut broccoli florets and shred cheese ahead of cooking.