Skillet Chicken Thighs with Broccoli Cheddar Orzo
Ingredients
- 2 pounds bone-in, skin on chicken thighs 4 large chicken thighs about 1/2 pound each
- 4 tablespoons olive oil divided
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 8 oz dried orzo (1/2 of a 16 oz package of orzo)
- 2 cups low-sodium chicken broth
- 1 pound broccoli florets large florets quartered, medium florets halved
- 1 1/2 cups sharp cheddar cheese shredded
- Kosher Salt and Freshly Ground Pepper
Instructions
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Pat chicken thighs dry and season generously with kosher salt and freshly ground pepper. In a large skillet, heat 2 tablespoon of olive oil over medium high heat. Carefully place chicken thighs skin side down in hot oil and brown 4-5 minutes on each side. Skin side should be crispy and golden. Chicken thighs do not need to be cooked through at this point. Remove thighs from skillet and set aside.
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Add two more tablespoons of olive oil to pan and sauté onion until they start to soften, then add orzo and toast over medium high heat for 3-4 minutes. Add garlic and cook for another 1-2 minutes stirring constantly so garlic doesn't burn. Add chicken broth to pan and use a silicone spatula or wooden spoon to deglaze and scrape skillet. Bring broth to a boil. Return chicken thighs to skillet. Reduce heat to medium low and let simmer covered for 8 minutes. After 8 minutes add layer of broccoli over chicken and orzo and recover. Continue cooking another 12 minutes until chicken thighs reach 165℉ and the broccoli is tender.
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Remove chicken thighs from skillet. Stir orzo and broccoli together with shredded cheese. Taste and season with additional salt and pepper as needed.