Skillet Chicken Thighs with Broccoli Cheddar Orzo
This Skillet Chicken Thighs with Broccoli Cheddar Orzo combines tender, juicy chicken thighs with creamy, cheesy orzo and fresh broccoli, all cooked together in one skillet for a delicious, easy, and comforting dinner. Perfect for busy weeknights!
Equipment
- 1 Large skillet
- 1 Knife
- 1 Cutting board
- 1 measuring spoon
- 1 stirring spoon
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 cup orzo pasta
- 2 cups broccoli florets
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 tbsp fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with garlic powder, onion powder, salt, and pepper.
- Cook the chicken thighs, skin side down, for about 7-8 minutes until the skin is crispy and golden. Flip and cook for an additional 7-8 minutes until cooked through. Remove from the skillet and set aside.
- In the same skillet, add the chicken broth and bring to a simmer. Add the orzo and cook for about 8 minutes, stirring occasionally.
- Add the broccoli florets to the skillet, cover, and cook for 3-4 more minutes until the broccoli is tender.
- Stir in the shredded cheddar cheese until melted and smooth.
- Return the chicken thighs to the skillet and spoon the orzo and broccoli mixture over them.
- Cook for an additional 2-3 minutes to heat everything through.
- Garnish with fresh parsley and serve.
Notes
- For a lighter version, you can use boneless, skinless chicken thighs.
- If you prefer extra creamy orzo, you can stir in a bit of cream cheese or heavy cream.
- Feel free to swap the broccoli for another vegetable of your choice like spinach or peas.
Tried this recipe?Let us know how it was!