I love this recipe because it delivers restaurant-quality flavor with home-style comfort. The chicken thighs stay juicy inside with perfectly crispy skin, while the orzo cooks right in the same pan, soaking up all those rich, savory flavors. The addition of cheddar cheese and broccoli turns this dish into something both wholesome and indulgent. It’s ready in about 30 minutes, and I can serve it straight from the skillet for a warm, cozy meal that everyone loves.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds bone-in, skin-on chicken thighs (about 4 large thighs, each about ½ pound) 4 tablespoons olive oil, divided ½ cup yellow onion, diced 2 cloves garlic, minced 8 oz dried orzo (½ of a 16 oz package of orzo) 2 cups low-sodium chicken broth 1 pound broccoli florets (large florets quartered, medium florets halved) 1 ½ cups sharp cheddar cheese, shredded Kosher salt and freshly ground pepper, to taste
Directions
I pat the chicken thighs dry and season them generously with kosher salt and black pepper.
In a large skillet, I heat 2 tablespoons of olive oil over medium-high heat. I place the chicken thighs skin-side down and cook them for 4–5 minutes on each side until the skin is crispy and golden. I remove the chicken from the skillet and set it aside.
I add the remaining 2 tablespoons of olive oil to the same skillet and sauté the diced onion for about 3 minutes until it starts to soften.
I add the orzo and toast it for 3–4 minutes over medium-high heat, stirring frequently to coat it in the oil.
I stir in the minced garlic and cook for another 1–2 minutes, making sure not to let it burn.
I pour in the chicken broth, using a wooden spoon or spatula to scrape up any brown bits from the bottom of the pan. Then, I bring the broth to a gentle boil.
I return the chicken thighs to the skillet, reduce the heat to medium-low, cover the pan, and let it simmer for 8 minutes.
After 8 minutes, I add the broccoli florets on top of the chicken and orzo, then cover the skillet again. I continue cooking for another 12 minutes, until the chicken reaches an internal temperature of 165°F and the broccoli is tender.
I remove the chicken thighs from the skillet and stir the orzo and broccoli together with the shredded cheddar cheese until everything is creamy and well combined.
I taste and adjust the seasoning with more salt and pepper if needed before serving.
Servings and Timing
Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Calories: ~540 kcal per serving
Variations
I like to change things up depending on my mood or what ingredients I have. Sometimes I swap the chicken thighs for boneless, skinless chicken breasts and adjust the cooking time. For a vegetarian version, I leave out the chicken and use vegetable broth instead, adding mushrooms, bell peppers, or spinach for more texture. I also love experimenting with different cheeses — gouda, mozzarella, or pepper jack all work beautifully. When I want an herby touch, I add thyme or rosemary to the orzo while it cooks.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the orzo and chicken in a skillet over medium heat with a splash of broth or milk to bring back the creaminess. If I’m in a rush, I use the microwave, heating in short intervals and stirring in between to avoid drying out the orzo.
FAQs
Can I use boneless chicken thighs instead?
Yes, I often use boneless thighs for quicker cooking. I just reduce the simmering time by a few minutes.
What can I substitute for orzo?
I sometimes use small pasta shapes like couscous, ditalini, or even rice for a similar texture.
Can I make this with frozen broccoli?
Yes, I use frozen broccoli when I don’t have fresh — I add it during the last 8–10 minutes of cooking so it doesn’t get mushy.
How do I get extra crispy chicken skin?
I make sure the chicken skin is dry before cooking and let it sear undisturbed until golden and crisp.
Can I make this dish ahead of time?
Yes, I prepare it in advance and reheat gently before serving, adding a splash of broth to loosen the sauce.
What other cheeses work well?
I love swapping cheddar with gouda, Monterey Jack, or pepper jack for different flavor profiles.
How can I make it gluten-free?
I use gluten-free orzo made from rice or quinoa for a similar creamy texture.
Can I use chicken breast instead of thighs?
Absolutely. I just reduce the cook time since breasts cook faster than thighs.
Can I make this spicier?
Yes, I sometimes add a pinch of red pepper flakes or a dash of hot sauce to the orzo for a mild kick.
How do I keep the orzo from sticking to the skillet?
I stir it frequently while toasting and make sure there’s enough liquid when it simmers so it stays creamy.
Conclusion
I love how this Skillet Chicken Thighs with Broccoli Cheddar Orzo recipe turns simple ingredients into a rich, flavorful one-pan meal. The combination of crispy chicken, creamy orzo, and tender broccoli makes it both comforting and satisfying. It’s quick enough for a weeknight dinner but delicious enough to serve for guests — all with minimal cleanup and maximum flavor.
Skillet Chicken Thighs with Broccoli Cheddar Orzo is a creamy, comforting one-pan meal featuring crispy golden chicken thighs, cheesy orzo, and tender broccoli. It’s hearty, flavorful, and ready in just 30 minutes — perfect for an easy, satisfying dinner.
Ingredients
2 pounds bone-in, skin-on chicken thighs (about 4 large thighs)
4 tablespoons olive oil, divided
½ cup yellow onion, diced
2 cloves garlic, minced
8 oz dried orzo (about ½ of a 16 oz package)
2 cups low-sodium chicken broth
1 pound broccoli florets (quartered or halved)
1 ½ cups sharp cheddar cheese, shredded
Kosher salt and freshly ground black pepper, to taste
Instructions
Pat chicken thighs dry and season generously with salt and black pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place chicken skin-side down and cook 4–5 minutes per side until golden and crispy. Remove and set aside.
Add remaining 2 tablespoons olive oil to the skillet and sauté diced onion for 3 minutes until softened.
Add orzo and toast for 3–4 minutes, stirring frequently. Add garlic and cook 1–2 minutes more.
Pour in chicken broth and scrape up browned bits from the bottom of the pan. Bring to a gentle boil.
Return chicken to skillet, reduce heat to medium-low, cover, and simmer 8 minutes.
Add broccoli florets on top, cover, and cook another 12 minutes, until chicken reaches 165°F and broccoli is tender.
Remove chicken from skillet and stir orzo and broccoli together with shredded cheddar until creamy and combined.
Adjust seasoning to taste and serve warm with chicken on top.
Notes
For quicker cooking, use boneless thighs or chicken breasts and reduce simmering time.
Use frozen broccoli if fresh isn’t available; add during the last 8–10 minutes of cooking.
Swap cheddar for gouda, mozzarella, or pepper jack for different flavors.
Make it vegetarian by omitting chicken and using vegetable broth with mushrooms or spinach.
To reheat, warm gently with a splash of broth or milk to restore creaminess.
