Skillet Chicken Thighs with Broccoli Cheddar Orzo
A comforting one-skillet meal featuring juicy chicken thighs, creamy orzo pasta, tender broccoli, and sharp cheddar cheese, ideal for busy weeknights.
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 2 tablespoons olive oil
For the Broccoli Cheddar Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups broccoli florets, chopped into small pieces
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk or heavy cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- to taste Salt and pepper
- 2 tablespoons butter
Instructions
Preparation
- Pat the chicken thighs dry with paper towels to achieve a crispy skin.
- Season both sides of the chicken generously with garlic powder, onion powder, paprika, dried thyme, salt, and pepper.
Cooking Chicken
- Heat olive oil in a large skillet over medium-high heat and add chicken thighs, skin-side down.
- Sear for about 5-7 minutes until golden and crispy, then flip and cook for another 5 minutes.
- Remove the chicken from the skillet and set aside.
Cooking Orzo and Broccoli
- In the same skillet, add butter and let it melt.
- Stir in orzo pasta and toast slightly for 2-3 minutes until lightly golden.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the chopped broccoli and stir in well.
- Return seared chicken thighs to the skillet on top and cover.
- Reduce heat to medium-low and let cook for about 15-20 minutes until chicken is cooked through and orzo is tender.
Final Assembly
- Remove chicken thighs and stir in cheddar cheese, milk or cream, garlic and onion powders, salt, and pepper until cheese melts.
- Return chicken to the skillet, serve hot, and enjoy!
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Notes
Consider garnishing with fresh herbs or extra cheese. For added crunch, top with crispy fried onions or toasted breadcrumbs.