Skillet Chicken Thighs with Broccoli Cheddar Orzo brings together crispy golden chicken, tender pasta, and cheesy broccoli in one beautiful pan. I remember the first time I made this dish on a chilly Wednesday evening – my kitchen filled with that irresistible aroma of seared chicken and melting cheddar, and I knew I’d discovered something special.
Growing up in the Midwest, Sunday suppers at Grandma’s farm always meant one-pot wonders simmering on her old cast iron stove. She’d say, “Betty, the best meals don’t need a sink full of dishes to prove they’re delicious.” This skillet chicken thighs with broccoli cheddar orzo reminds me so much of those cozy evenings – hearty, satisfying, and surprisingly simple. The way the orzo soaks up all those savory pan drippings while the chicken skin crisps to perfection? Pure comfort food magic. Time to get your skillet ready!
Why Skillet Chicken Thighs with Broccoli Cheddar Orzo Belongs in Your Recipe Box
After years of testing weeknight dinners in my kitchen, I’ve learned that the best recipes deliver maximum flavor with minimal cleanup. This one-pot chicken and orzo dish does exactly that, combining bone-in chicken thighs with creamy, cheesy pasta in a way that feels both nourishing and indulgent.
- Budget-friendly ingredients you likely have on hand or can grab affordably at any grocery store
- Comes together in under an hour, perfect for those evenings when everyone’s hungry and time is tight
- Bone-in, skin-on chicken thighs provide incredible flavor and stay juicy while the orzo cooks beneath them
- Everything layers in one skillet, meaning the pasta absorbs all those delicious chicken drippings naturally
- Sharp cheddar and tender broccoli create that comforting, wholesome balance kids and adults both love
- Doubles easily for bigger families or to ensure you have satisfying leftovers for lunch the next day
I’ve made this countless times for my own family, and it never fails to bring everyone to the table with smiles.
Ingredient Spotlight
Bone-in, skin-on chicken thighs are the star here – they provide rich, deep flavor and stay incredibly moist during cooking, while the skin crisps beautifully when seared. I always choose thighs over breasts for one-pot meals because they’re more forgiving and flavorful.
Orzo pasta looks like rice but cooks like pasta, absorbing all the chicken broth and pan drippings to become wonderfully creamy. In my kitchen, I prefer orzo for skillet meals because it releases starch that naturally thickens the sauce.
Sharp cheddar cheese melts into the orzoSheet Pan Maple Mustard Roasted Chicken creating that irresistible cheesy coating we all crave. I’ve learned that freshly shredded sharp cheddar (not pre-shredded) melts more smoothly and delivers better flavor.
Broccoli florets add color, nutrition, and a pleasant texture contrast to the creamy orzo. I always cut them into roughly one-inch pieces so they cook evenly and become tender without turning mushy.
Low-sodium chicken broth forms the cooking liquid that transforms into a flavorful sauce as the orzo simmers. Using low-sodium gives you control over the final seasoning.
Yellow onion and garlic build the aromatic foundation – sauteing them in the chicken drippings creates layers of savory flavor throughout the dish.
Olive oil is used for searing the chicken and sauteing the aromatics, adding richness and helping achieve that golden-brown crust on the chicken skin.
How to Make Skillet Chicken Thighs with Broccoli Cheddar Orzo
Step 1. I’ve learned that patting the chicken thighs completely dry with paper towels is essential for achieving crispy, golden skin – season them generously on both sides with kosher salt and freshly ground pepper before they hit the hot pan.
Step 2. Heat 2 tablespoons of olive oil in your large skillet over medium-high heat until it shimmers, then carefully place the chicken thighs skin-side down and resist the urge to move them – let them brown undisturbed for 4-5 minutes until that skin is deeply golden and crispy, then flip and brown the other side for another 4-5 minutes before removing them to a plate.
Step 3. Betty always says not to waste those flavorful browned bits in the pan – add the remaining 2 tablespoons of olive oil and saute the diced onion for 2-3 minutes until softened, then add the orzo and toast it for 3-4 minutes, stirring frequently until it becomes lightly golden and fragrant.
Step 4. After years of making this, I discovered that adding the minced garlic after the orzo prevents it from burning – stir it in and cook for just 1-2 minutes until aromatic, stirring constantly.
Step 5. Pour in the chicken broth and use your wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the skillet (this is called deglazing, and it adds so much flavor), then bring the mixture to a boil.
Step 6. Nestle the seared chicken thighs back into the skillet skin-side up, reduce the heat to medium-low, cover with a lid, and let everything simmer together for 8 minutes – the orzo will start absorbing that flavorful broth while the chicken continues cooking.
Step 7. My family prefers when I layer the broccoli florets over the top of the chicken and orzo rather than stirring them in – this allows them to steam perfectly, so arrange them evenly, recover the skillet, and cook for another 12 minutes until the chicken reaches 165°F and the broccoli is fork-tender.
Step 8. Remove the chicken thighs to a clean plate, then stir the broccoli and orzo together with the shredded sharp cheddar cheese until it melts into a creamy, cohesive mixture – taste and adjust the seasoning with additional salt and pepper as needed.
Step 9. Serve the chicken thighs right on top of that gorgeous broccoli cheddar orzo, and watch your family dive in with enthusiasm!
Keeping This Skillet Chicken Fresh
I typically store leftovers of this skillet chicken thighs with broccoli cheddar orzo in the refrigerator for up to three days, and I’ve found that the best method is separating the chicken from the orzo mixture. Store the chicken thighs in one airtight container and the broccoli cheddar orzo in another – this prevents the chicken skin from getting soggy and keeps the orzo at its best texture.
For reheating, Betty’s method works beautifully: warm the chicken thighs in an air fryer at 375°F for about 5 minutes to restore that crispy skin, while you reheat the orzo separately in the microwave or on the stovetop over low heat with a splash of chicken broth to refresh the creaminess. If you’re short on time, you can certainly store everything together and reheat it all in one go on the stove or in the microwave, though the chicken skin won’t be quite as crispy.
Through trial and error, I learned that this particular dish doesn’t freeze exceptionally well – the orzo tends to become mushy and the cheese texture changes – so I recommend making only what you’ll eat within a few days or halving the recipe if you’re cooking for just one or two people.
Perfect Partners for Skillet Chicken Thighs
This skillet chicken with broccoli cheddar orzo is hearty enough to stand alone, but I love pairing it with a few simple sides to round out the meal:
- Simple green salad with lemon vinaigrette provides a bright, fresh contrast to the rich, cheesy orzo and helps cut through the richness of the chicken
- Crusty garlic bread or dinner rolls are perfect for soaking up any extra cheesy sauce left in the bowl – my grandkids always fight over who gets the bread
- Roasted cherry tomatoes add a pop of color and a sweet-tart flavor that complements the savory chicken beautifully
- Steamed green beans with butter offer another vegetable option and their crisp-tender texture contrasts nicely with the creamy orzo
- A light cucumber and dill salad brings refreshing coolness to balance the warm, comforting main dish
- For a heartier spread, try serving this alongside my creamy butternut squash soup or easy baked potato soup to start the meal
The key is choosing sides that add freshness or textural variety without overwhelming the star of the show. If you’re looking for more complete dinner ideas, check out my collection of fall dinner recipes for seasonal inspiration.
FAQs
I recommend sticking with bone-in, skin-on thighs for the best flavor and texture, but if you only have boneless skinless thighs, reduce the initial searing time to 3-4 minutes per side and check for doneness earlier since they cook faster.
To prevent this issue, keep the skillet covered during the simmering process and check occasionally – if the liquid is absorbing too quickly, add a quarter cup more chicken broth to ensure the orzo stays creamy and doesn’t stick to the pan.
Many home cooks find success with acini de pepe (tiny pasta pearls) as a substitute, though the cooking time might vary slightly – other small pasta shapes may work but won’t create quite the same creamy texture that orzo naturally provides.
Skillet Chicken Thighs with Broccoli Cheddar Orzo
Ingredients
Equipment
Method
- Pat chicken thighs completely dry with paper towels and season generously on both sides with kosher salt and freshly ground pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place chicken thighs skin-side down and brown for 4-5 minutes without moving them. Flip and brown the other side for another 4-5 minutes. Remove chicken to a plate (it doesn’t need to be cooked through yet).
- Add remaining 2 tablespoons of olive oil to the skillet. Saute diced onion for 2-3 minutes until softened. Add orzo and toast for 3-4 minutes, stirring frequently, until lightly golden.
- Add minced garlic and cook for 1-2 minutes, stirring constantly to prevent burning.
- Pour in chicken broth and use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the skillet. Bring to a boil.
- Return chicken thighs to the skillet skin-side up. Reduce heat to medium-low, cover with lid, and simmer for 8 minutes.
- After 8 minutes, layer broccoli florets evenly over the chicken and orzo. Cover and continue cooking for another 12 minutes until chicken reaches 165°F internal temperature and broccoli is fork-tender.
- Remove chicken thighs to a clean plate. Stir the broccoli and orzo together with shredded cheddar cheese until melted and creamy. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve chicken thighs over the broccoli cheddar orzo and enjoy immediately.
