Skillet Chicken Thighs with Broccoli Cheddar Orzo
This comforting one-pan meal combines tender chicken thighs, creamy orzo pasta, and vibrant broccoli for a delicious and hearty dish perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Seasonings
- 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
Orzo and Broccoli
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups broccoli florets, chopped
Creamy Sauce
- 1 cup shredded sharp cheddar cheese
- ½ cup milk or heavy cream
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- to taste Salt and pepper
- 2 tablespoons butter
Instructions
Preparation
- Pat the chicken thighs dry with paper towels and season both sides with garlic powder, onion powder, paprika, dried thyme, salt, and pepper.
Searing the Chicken
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place the seasoned chicken thighs skin-side down in the skillet and sear for about 5 to 7 minutes until golden brown.
- Flip the chicken and sear the opposite side for another 5 minutes.
- Remove the chicken from the skillet and set aside.
Cooking the Orzo
- Melt the butter in the same skillet.
- Add the orzo pasta and toast for 2 to 3 minutes until it smells nutty.
- Pour in the chicken broth and bring to a gentle simmer.
Adding Broccoli and Chicken
- Add the chopped broccoli florets to the skillet.
- Return the seared chicken thighs on top of the orzo and broccoli.
- Cover the skillet and cook for 15 to 20 minutes.
Finishing the Dish
- Remove the chicken from the skillet and set aside again.
- Stir in the shredded cheddar cheese, along with the milk or heavy cream, additional garlic powder, onion powder, salt, and pepper.
- Mix until the cheese is melted and the sauce is creamy.
- Return the chicken thighs to the skillet and serve hot.
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Notes
Serve directly from the skillet or plated individually. Garnish with additional cheddar cheese and cracked pepper. Pairs well with crusty bread or a light salad.