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