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Amberly Vahn

Flavorful Skillet Chicken Thighs with Broccoli and Orzo

A quick one-pan meal featuring tender chicken thighs, vibrant broccoli, and hearty orzo, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 4 pieces bone-in, skin-on chicken thighs
  • Salt
  • Fresh ground black pepper
  • 2 Tbsp. olive oil plus more as needed
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 ½ cups uncooked orzo pasta
  • 3 cups chicken broth
  • 2 cups broccoli florets fresh or frozen
  • 1 cup cherry tomatoes, halved
  • 1 tsp. dried oregano
  • ½ tsp. red pepper flakes adjust to taste
  • Fresh parsley, chopped for garnish

Equipment

  • 10-inch cast-iron skillet

Method
 

  1. Pat chicken thighs dry and season on both sides with salt and pepper.
  2. Heat olive oil in skillet over medium-high heat. Sear chicken thighs skin side down for about 7-8 minutes until golden brown, then flip and cook for another 5 minutes.
  3. Remove chicken and sauté onion in the same skillet until softened, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
  4. Stir in uncooked orzo and cook for 2 minutes. Add broth, oregano, and red pepper flakes, and return chicken to skillet. Bring to a boil, then reduce heat to low.
  5. Cover the skillet and cook for 10 minutes. Remove lid, add broccoli and cherry tomatoes, cover again and cook for an additional 7-10 minutes until tender.
  6. Remove from heat, let rest for a few minutes, then serve garnished with parsley.

Notes

Ensure chicken is cooked through and the orzo is tender. Adjust seasoning as needed.