Description
This Skillet Chicken Thighs with Broccoli and Orzo is a hearty and flavorful one-pan meal combining crispy bone-in chicken thighs with tender orzo pasta and steamed broccoli. Infused with garlic, paprika, and thyme, and finished with lemon zest, juice, and Parmesan cheese, it’s a comforting and easy dish perfect for a nutritious weeknight dinner.
Ingredients
Scale
Chicken
- 6 bone-in skin-on chicken thighs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
Orzo and Vegetables
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup water
- 2 cups broccoli florets
- 2 cloves garlic, minced
Finishing Ingredients
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken thighs evenly with salt, pepper, garlic powder, paprika, and dried thyme. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5 to 7 minutes until the skin is golden brown and crispy. Flip the chicken and cook another 5 to 7 minutes until the other side is browned. Remove chicken from skillet and set aside.
- Cook the Orzo: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the orzo pasta along with chicken broth and water. Stir well to combine. Bring the mixture to a boil, then reduce heat to a simmer. Cover the skillet and cook for 8 to 10 minutes until orzo is tender and most of the liquid is absorbed.
- Add the Broccoli: While the orzo cooks, steam or blanch the broccoli florets for 3 to 4 minutes until just tender. Once the orzo is cooked, add the broccoli to the skillet and stir thoroughly to combine all ingredients.
- Combine and Finish: Return the cooked chicken thighs to the skillet, nestling them into the orzo and broccoli mixture. Cover and cook for an additional 5 minutes to allow flavors to meld and to heat the chicken through. Stir in grated Parmesan cheese, lemon zest, and lemon juice. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Garnish the dish with freshly chopped parsley before serving. Serve hot and enjoy this comforting, flavorful meal.
Notes
- For extra crispy skin, pat the chicken thighs dry with paper towels before seasoning.
- Steaming broccoli separately ensures it retains a vibrant color and crisp-tender texture without overcooking.
- Use low-sodium chicken broth for better control over saltiness.
- You can substitute orzo with other small pasta shapes like acini di pepe or couscous if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
