It was one of those chilly evenings when the kitchen called for something cozy, easy, and comforting. As I reached for my trusty skillet, I could already picture golden-brown skillet chicken thighs with broccoli cheddar orzo sizzling away and filling the air with that nutty aroma. This skillet chicken thighs with broccoli cheddar orzo recipe quickly became a favorite — it’s hearty, simple, and feels like a warm hug at the table.
Table of Contents
Why You’ll Love This Skillet Chicken Thighs with Broccoli Cheddar Orzo
This skillet chicken thighs with broccoli cheddar orzo recipe is everything a weeknight meal should be. It’s simple yet full of flavor. The chicken turns golden and crisp while the orzo cooks tenderly in savory broth, soaking up every bit of goodness. Best of all, everything happens in one pan, which means less cleanup. It’s hearty enough to satisfy, but easy enough to make even when the day has been long. Skillet chicken thighs with broccoli cheddar orzo delivers flavor, ease, and one-pan comfort you’ll crave.
Ingredients You’ll Need
For this skillet chicken thighs with broccoli cheddar orzo recipe, here’s what you’ll need:
- 2 pounds bone-in, skin-on chicken thighs (about 4 large)
- 4 tablespoons olive oil, divided
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 8 oz dried orzo (about 1/2 of a 16 oz package)
- 2 cups low-sodium chicken broth
- 1 pound broccoli florets, quartered or halved
- 1 1/2 cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper
Step-by-Step Instructions
1. Sear the Chicken Thighs
First, pat your chicken thighs dry. Then season them well with salt and pepper. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken, skin-side down. Cook 4-5 minutes per side until the skin is golden and crisp. Then remove the chicken from the skillet and set aside.
2. Sauté Aromatics and Toast Orzo
Next, add the remaining olive oil to the skillet. Add diced onion and sauté until soft, about 2 minutes. Stir in the orzo and toast it for 3-4 minutes. You’ll notice a lovely, nutty aroma filling the kitchen. Add minced garlic and stir constantly for another minute or two.
3. Simmer with Broth and Steam Broccoli
Pour in chicken broth to deglaze the pan, scraping up any flavorful bits. Bring to a boil, then return the chicken thighs to the skillet, skin-side up. Reduce heat to a gentle simmer, cover, and cook for 8 minutes. Then, scatter broccoli florets over the top, cover again, and continue cooking for about 12 more minutes, until the chicken is cooked through at 165°F and the broccoli is tender.
4. Finish with Cheddar and Serve
Finally, remove chicken thighs to a plate. Stir cheddar cheese into the warm orzo and broccoli, mixing gently until melted and creamy. Taste and adjust seasoning with salt and pepper. Nestle chicken thighs back on top before serving.
Tips for Success
For skillet chicken thighs with broccoli cheddar orzo, pat chicken dry before searing for the crispiest skin. Also, check that the chicken reaches 165°F for doneness. Cut larger broccoli florets so they steam evenly. If your skillet gets too dry, add a splash more broth to keep everything moist and tender.
How to Store and Reheat
Store leftovers in airtight containers. For best texture, keep chicken and orzo separate. Reheat chicken in an air fryer for crisp skin and warm orzo gently in the microwave or on the stovetop. You can store them together if needed and reheat gently all at once. Enjoy within 3 days.
Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe Card
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Skillet Chicken Thighs with Broccoli Cheddar Orzo
- Total Time: 50 mins
- Yield: 4 servings 1x
Description
One-pan cozy skillet chicken thighs with broccoli cheddar orzo — crispy chicken, creamy cheesy orzo, tender broccoli. Simple and comforting!
Ingredients
2 pounds bone-in, skin-on chicken thighs (about 4 large)
4 tablespoons olive oil, divided
1/2 cup diced yellow onion
2 cloves garlic, minced
8 oz dried orzo (about 1/2 of a 16 oz package)
2 cups low-sodium chicken broth
1 pound broccoli florets, quartered or halved
1 1/2 cups shredded sharp cheddar cheese
Kosher salt and freshly ground black pepper
Instructions
1. Pat chicken thighs dry and season with salt and pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Sear chicken thighs skin-side down 4-5 minutes per side until golden and crisp.
4. Remove chicken and set aside.
5. Add remaining 2 tablespoons olive oil and sauté diced onion until soft.
6. Add orzo and toast 3-4 minutes until nutty aroma develops.
7. Stir in minced garlic and cook 1-2 minutes more.
8. Pour in chicken broth to deglaze pan, scraping flavorful bits.
9. Bring to boil, return chicken thighs to skillet, reduce heat, cover and simmer 8 minutes.
10. Scatter broccoli florets on top, cover and cook 12 minutes until chicken reaches 165°F and broccoli is tender.
11. Remove chicken, stir cheddar into orzo and broccoli until melted and creamy.
12. Adjust seasoning and serve hot.
Notes
Recipe easily doubled using a 6-quart Dutch oven; brown chicken in two batches.
For leftovers: store chicken and orzo separately for best texture.
Reheat chicken in air fryer and orzo gently in microwave or stovetop.
Consume within 3 days.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 898
Related Recipes to Try
If you love this cozy skillet dish, you might enjoy my oven-baked chicken thighs recipe, perfect for an easy dinner. Or try this parmesan crusted chicken sheet pan dinner for another one-pan favorite. Also, my ranch chicken recipe for busy weeknights is a great option. For something different, this one pot black pepper chicken is sure to please.
Final Thoughts
This skillet chicken thighs with broccoli cheddar orzo is simple, hearty, and cozy — the kind of meal that brings everyone to the table. I’d love to hear if you make it, so leave a comment and let me know how it turns out. And don’t forget to save it to your Pinterest board for later!
FAQs
Should chicken thighs be cooked in a hot or cold pan?
Always start with a hot pan. This helps the skin crisp beautifully and prevents sticking.
How to know when pan-seared chicken thighs are done?
Use a thermometer to check that the thickest part reaches 165°F.
How to make chicken thighs not tough?
Simmer gently and don’t rush. Cooking at too high heat can dry them out.
How to get crispy skin on chicken thighs in a pan?
Pat the skin very dry, season well, and sear skin-side down without moving until golden and crisp.
