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Creamy Skillet Chicken Thighs with Broccoli Cheddar Orzo

creamy skillet chicken thighs broccoli cheddar orzo - featured image
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Juicy chicken thighs and tender broccoli are nestled in a creamy, cheesy orzo that cooks in one skillet for a quick and comforting weeknight dinner. This one-pan wonder comes together in about 35 minutes with simple ingredients.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken thighs
  • 1 cup (200g) orzo pasta
  • 2 cups (about 200g) broccoli florets, chopped into small bite-sized pieces
  • 1 cup (120g) sharp cheddar cheese, freshly shredded
  • 2 cups (480ml) low-sodium chicken broth
  • ½ cup (120ml) heavy cream
  • 4 cloves garlic, minced
  • 1 small yellow onion, diced
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (14g) butter
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, chop the broccoli into small florets, and shred the cheddar. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and the paprika.
  2. Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, place the chicken thighs in the skillet in a single layer. Cook for 4-5 minutes per side until golden brown and crispy. Transfer the chicken to a plate and set aside.
  3. Sauté the aromatics. Reduce the heat to medium. Add the butter to the skillet. Once melted, toss in the diced onion and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Toast the orzo. Pour the orzo into the skillet and stir for about a minute until slightly golden.
  5. Add the liquid. Slowly pour in the chicken broth and heavy cream, stirring to combine. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
  6. Return the chicken. Nestle the seared chicken thighs back into the skillet, along with any accumulated juices. Cover the skillet with the lid and reduce the heat to low.
  7. Cook the orzo. Let everything simmer covered for 12-15 minutes, stirring once halfway through, until the orzo is tender and most of the liquid is absorbed.
  8. Add the broccoli. Uncover the skillet and scatter the chopped broccoli florets over the top. Cover again and cook for 3-4 minutes until the broccoli is bright green and tender-crisp.
  9. Finish with cheese. Remove the lid. Sprinkle the shredded cheddar cheese evenly over the entire skillet. Cover one more time and let it sit off the heat for 2-3 minutes until the cheese is fully melted and gooey.
  10. Serve immediately. Give everything a gentle stir to combine the cheese into the orzo, or leave it layered for a prettier presentation. Spoon onto plates or into bowls and enjoy while it’s hot.

Notes

Pat chicken dry for best sear. Use freshly shredded cheese for smooth melting. If orzo looks dry before cooked, add a splash of broth. Let rest after adding cheese for thicker sauce. For gluten-free, use gluten-free orzo or short-grain rice (increase liquid and cook 18-20 minutes).

Nutrition

Keywords: creamy skillet chicken, broccoli cheddar orzo, one-pan chicken dinner, weeknight dinner, cheesy orzo, chicken thighs

Find it online: https://emacrave.com/creamy-skillet-chicken-thighs-with-broccoli-cheddar-orzo/