Skillet Chicken Thighs with Broccoli Cheddar Orzo
Get ready to elevate your weeknight dinner with **Skillet Chicken Thighs with Broccoli Cheddar Orzo**! This one-pan dish delivers crispy, golden-brown chicken thighs paired with creamy, cheesy orzo packed with tender broccoli.
Equipment
- - Large skillet (oven-safe if finishing in the oven)
- Tongs
- Measuring cups and spoons
- - Cutting board & knife
Ingredients
- #### **For the Chicken**
- - 4 bone-in skin-on chicken thighs
- - 1 teaspoon salt
- - 1/2 teaspoon black pepper
- - 1/2 teaspoon garlic powder
- - 1/2 teaspoon smoked paprika
- - 1 tablespoon olive oil
- #### **For the Broccoli Cheddar Orzo**
- - 1 tablespoon butter
- - 1 small onion finely diced
- - 2 cloves garlic minced
- - 1 cup orzo pasta
- - 2 cups chicken broth
- - 2 cups chopped broccoli florets
- - 1/2 cup heavy cream or milk for a lighter version
- - 1 cup shredded sharp cheddar cheese
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
Instructions
- #### **Step 1: Sear the Chicken**
- Pat chicken thighs dry and season with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Place chicken skin-side down and sear for **5-6 minutes** until golden brown.
- Flip and cook for another **3 minutes**, then remove and set aside (chicken will finish cooking later).
- #### **Step 2: Cook the Orzo**
- Reduce heat to medium, add butter, and sauté onion for **2-3 minutes** until soft.
- Stir in garlic and cook for **30 seconds**.
- Add orzo and toast for **1 minute**, stirring frequently.
- #### **Step 3: Simmer & Finish the Dish**
- Pour in chicken broth, bring to a simmer, and add broccoli florets.
- Nestle chicken thighs back into the skillet, cover, and let simmer for **15 minutes** until chicken is fully cooked (internal temp 165°F).
- Stir in heavy cream and shredded cheddar until smooth.
- Taste and adjust seasoning, then serve hot!