Go Back
Chicken Thigh Recipes With Broccoli

Chicken Thigh Recipes With Broccoli

A complete one-skillet meal featuring crispy chicken thighs, tender-crisp broccoli florets, and creamy orzo pasta cooked in rich chicken broth. This dish combines texture, flavor, and convenience with minimal cleanup. The recipe delivers restaurant-quality results with home-kitchen simplicity.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • large skillet
  • Silicone spatula or wooden spoon
  • Cover for skillet

Method
 

Instructions
  1. 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.
  2. 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.
  3. Remove chicken thighs from skillet. Stir orzo and broccoli together with shredded cheese. Taste and season with additional salt and pepper as needed.

Notes

For best results, shred your own cheese rather than using pre-shredded varieties. The bone-in, skin-on chicken thighs are crucial for maximum flavor. Toasting the orzo before adding liquid develops nutty, complex flavors. Customization ideas include swapping cheddar for Gruyère or Parmesan, adding mushrooms or sun-dried tomatoes, or using cauliflower instead of broccoli.