Introduction

This Skillet Chicken Thighs with Broccoli Cheddar Orzo recipe is a perfect blend of comfort and flavor, ideal for busy weeknights when you crave a hearty and satisfying meal. Juicy, golden-brown chicken thighs pair beautifully with creamy, cheesy orzo and tender broccoli, all cooked in one skillet for easy cleanup. This dish is not only delicious but also a complete meal that will quickly become a family favorite.

A Family Favorite: How This Dish Became a Weeknight Winner

In our household, weeknight dinners are all about simplicity and comfort, and this Skillet Chicken Thighs with Broccoli Cheddar Orzo fits the bill perfectly. The first time I made it, my husband couldn’t stop raving about the creamy orzo that reminded him of his favorite childhood mac and cheese, but with a grown-up twist. The kids loved the cheesy flavor and the fact that the broccoli was mixed in (and not just on the side!). Now, it’s one of those go-to recipes that we turn to when we need something quick, tasty, and guaranteed to bring everyone to the table with a smile. It’s also great for meal prepping – the leftovers heat up beautifully for a next-day lunch that’s just as good as the night before.

Why You’ll Love Skillet Chicken Thighs with Broccoli Cheddar Orzo

One-Pan Wonder: Everything cooks in one skillet, making cleanup a breeze.
Flavor-Packed: The chicken thighs are seasoned and seared to perfection, while the orzo is rich and cheesy with a hint of garlic.
Nutritious and Filling: With protein-packed chicken, whole grain orzo, and fresh broccoli, this dish is both satisfying and wholesome.
Family-Friendly: The creamy cheddar sauce and tender chicken make it a hit with both kids and adults.
Versatile: Easily adapt this recipe by adding your favorite vegetables or using different types of cheese.

Ingredients Notes For Skillet Chicken Thighs with Broccoli Cheddar Orzo

Chicken Thighs: Bone-in, skin-on chicken thighs give this dish the best flavor, but boneless, skinless thighs work too.
Orzo: A small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
Cheddar Cheese: Use sharp cheddar for a bolder flavor, or mix in some Monterey Jack for a creamier texture.
Broccoli: Fresh or frozen broccoli florets work well; just ensure they’re cut into small pieces to cook evenly.
Garlic: Fresh garlic adds a nice depth of flavor, but garlic powder can be used in a pinch.
Chicken Broth: Provides a flavorful base for cooking the orzo and keeping the dish moist.

Step-by-Step Recipe for Skillet Chicken Thighs with Broccoli Cheddar Orzo

Sear the Chicken: Heat a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and your favorite herbs. Place the thighs skin-side down in the skillet and sear until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
Cook the Orzo: In the same skillet, add a little more oil if needed, then sauté the garlic until fragrant. Add the orzo and stir to coat it in the oil. Pour in the chicken broth, bring to a boil, and then reduce the heat to a simmer.
Add the Broccoli: Once the orzo has cooked for about 5 minutes, stir in the broccoli florets. Nestle the seared chicken thighs back into the skillet on top of the orzo and broccoli.
Bake and Melt: Cover the skillet with a lid or foil and transfer to a preheated oven at 375°F. Bake for 15-20 minutes, or until the chicken is cooked through and the orzo is tender. Remove the skillet from the oven and sprinkle the cheddar cheese over the top. Return to the oven, uncovered, for another 5 minutes or until the cheese is melted and bubbly.
Serve: Let the dish rest for a few minutes before serving. Garnish with fresh parsley if desired and enjoy!

Storage Options

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: The dish can be frozen in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: Warm in the oven at 350°F until heated through, or microwave individual portions for a quick meal.

Variations & Substitutions

Vegetables: Swap out the broccoli for spinach, asparagus, or peas.
Cheese: Experiment with different cheeses like mozzarella, Parmesan, or Gruyère for a different flavor profile.
Rice Alternative: If you don’t have orzo, you can use rice or small pasta shells.
Spicy Twist: Add a pinch of red pepper flakes or diced jalapeños for some heat.

Skillet Chicken Thighs with Broccoli Cheddar Orzo

Ingredients

Chicken Thighs
4 bone-in skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Broccoli Cheddar Orzo
1 cup orzo pasta
2 cups chicken broth
1 cup broccoli florets chopped into small pieces
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup heavy cream or whole milk
1 tablespoon unsalted butter
2 cloves garlic minced
Salt and black pepper to taste

Instructions

Cook the Chicken Thighs
Season the Chicken: In a small bowl, mix together the garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. Pat the chicken thighs dry with paper towels and season them evenly on all sides with the spice mixture.
Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken thighs and sear the other side for an additional 3-4 minutes.
Cook Through: Reduce the heat to medium-low, cover the skillet, and cook the chicken for an additional 10-15 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set it aside, keeping it warm.
Prepare the Broccoli Cheddar Orzo
Cook the Orzo: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the orzo pasta and chicken broth, stirring to combine. Bring the mixture to a simmer.
Add the Broccoli: Stir in the chopped broccoli florets. Cover the skillet and cook for 8-10 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Finish the Orzo: Once the orzo and broccoli are cooked, stir in the shredded cheddar cheese, grated Parmesan cheese, butter, and heavy cream. Continue stirring until the cheese is fully melted and the mixture is creamy. Season with salt and black pepper to taste.
Serve
Combine: Nestle the cooked chicken thighs back into the skillet with the broccoli cheddar orzo, allowing the chicken to reheat slightly in the creamy mixture.
Garnish and Serve: Serve the skillet chicken thighs hot, with the creamy broccoli cheddar orzo on the side. Garnish with fresh parsley or additional grated cheese if desired.