Description
A comforting one-pan meal featuring juicy chicken thighs, creamy orzo, and sharp cheddar cheese, all infused with fresh broccoli and aromatic seasonings.
Ingredients
Scale
6 bone-in, skin-on chicken thighs (about 2.5–3 pounds)
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 ½ cups orzo pasta
4 cups low-sodium vegetable broth
1 teaspoon dried thyme
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes (optional)
3 cups broccoli florets, fresh or froze
1 ½ cups shredded sharp cheddar cheese
½ cup milk (whole or 2% recommended)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken thighs dry and season with salt, black pepper, thyme, smoked paprika, and optional red pepper flakes
- Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs skin-side down until golden brown, about 6-8 minutes
- Flip the chicken and cook for another 2-3 minutes; then remove from skillet and set aside
- In the same skillet, sauté the diced onion until translucent, then add minced garlic
- Stir in the orzo, coating it in the pan drippings, and add the broth to simmer
- Add broccoli florets and nestle the chicken back into the skillet. Cover and cook for 15-20 minutes until the orzo is tender
- Remove from heat, stir in cheddar cheese and milk until creamy, then serve garnished with parsley
Notes
Adjust seasoning to taste.
Can use boneless chicken thighs but reduce cooking time.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 160 mg