If you’re looking for a hearty, comforting meal that comes together in just one pan, the Skillet Chicken Thighs with Broccoli and Orzo Recipe is going to be your new go-to. This dish brings together crispy, golden-brown chicken thighs seasoned to perfection alongside tender, flavorful orzo pasta and vibrant green broccoli. It’s the perfect balance of protein, veggies, and carbs with fresh lemon and Parmesan adding brightness and richness that will make every bite sing. Whether you’re cooking for family or friends, this recipe delivers warmth, convenience, and irresistible taste all in one skillet.
Ingredients You’ll Need
This recipe shines with simple, everyday ingredients that each play an important role in building rich flavor, pleasing textures, and vibrant colors. From the golden chicken skin to the cheesy, citrusy orzo and crisp-tender broccoli, every component works together beautifully.
- 6 bone-in (skin-on chicken thighs): The star of the dish, offering juicy meat and crispy skin when cooked right.
- Salt and pepper: Essential seasonings to enhance the chicken and orzo flavors.
- 1 tablespoon olive oil: Used to crisp the chicken skin and sauté aromatics for depth.
- 1 teaspoon garlic powder: Adds a mild garlic punch to the chicken’s seasoning.
- 1 teaspoon paprika: Brings smoky, warm flavor and beautiful color to the chicken.
- 1/2 teaspoon dried thyme: Infuses a subtle herbaceous note that complements the chicken perfectly.
- 1 cup orzo pasta: Tiny pasta that cooks quickly and soaks up all the delicious broth.
- 2 cups chicken broth: The flavorful cooking liquid that infuses the orzo.
- 1 cup water: Balances the broth for perfect orzo texture.
- 2 cups broccoli florets: Adds freshness, crunch, and a pop of green for color and nutrition.
- 1/2 cup grated Parmesan cheese: Stirred in at the end for a creamy, nutty finish.
- 1 lemon (zested and juiced): Lifts the whole dish with bright citrus notes.
- 2 cloves garlic (minced): Adds aromatic depth to the orzo base.
- 1 tablespoon olive oil: Used again for cooking the garlic and orzo.
- Fresh parsley (chopped, for garnish): A fresh, herbaceous finish that makes the dish pop visually and flavor-wise.
How to Make Skillet Chicken Thighs with Broccoli and Orzo Recipe
Step 1: Prepare and Sear the Chicken
Start by seasoning the chicken thighs generously with salt, pepper, garlic powder, paprika, and dried thyme. This simple blend amps up the flavor and gives the chicken a lovely depth. Heat a tablespoon of olive oil in a large skillet over medium-high heat and carefully place the chicken skin-side down. Let it cook without moving it, so the skin becomes golden brown and deliciously crispy, around 5 to 7 minutes. Then flip and cook the other side until browned as well. Once done, remove the chicken and set it aside. This searing step locks in flavor and texture that you will love.
Step 2: Cook the Orzo
Using the same skillet, toss in the minced garlic and sauté for about 30 seconds until it smells irresistible and fragrant. Then add the orzo pasta, chicken broth, and water. Stir everything together to combine, scraping those tasty browned bits from the skillet bottom into the liquid. Bring the mixture to a boil, then lower to a simmer. Cover the skillet and let it cook for 8 to 10 minutes. The orzo will absorb most of the liquid and become tender, soaking up all that garlicky broth flavor.
Step 3: Prepare the Broccoli and Combine
While the orzo cooks, steam or blanch the broccoli florets just until they are tender but still bright green—about 3 to 4 minutes is perfect. Once your orzo is ready, stir the broccoli into the skillet, combining those vibrant greens with the creamy pasta base.
Step 4: Return the Chicken and Finish the Dish
Nestle the seared chicken thighs back into the skillet among the orzo and broccoli mixture. Cover the skillet and let everything cook together for an additional 5 minutes so the flavors can meld beautifully and the chicken can warm through. Just before serving, stir in the grated Parmesan cheese, lemon zest, and lemon juice. Taste and adjust salt and pepper as needed to get everything balanced and bright.
Step 5: Serve and Enjoy
Garnish your skillet creation with freshly chopped parsley for a fresh finish. Serve the chicken thighs with generous scoops of the cheesy, lemony orzo and broccoli. This satisfying one-pan meal is comforting, vibrant, and incredibly delicious—perfect for any night of the week.
How to Serve Skillet Chicken Thighs with Broccoli and Orzo Recipe
Garnishes
Fresh parsley is the classic garnish here, adding a burst of green and a fresh herbal note that cuts through the richness of the dish. You can also sprinkle extra Parmesan for more cheesy goodness or add a pinch of red pepper flakes if you like a little heat.
Side Dishes
Although this recipe is a complete meal on its own, a simple green salad with a tangy vinaigrette or some crusty bread would pair wonderfully to soak up any extra sauce. For a heartier option, roasted root vegetables or a light cucumber and tomato salad add brightness and crunch.
Creative Ways to Present
Try plating the chicken thighs on a bed of the orzo and broccoli mixture with a lemon wedge on the side for extra zest. For a special occasion, serve family-style straight from the skillet at the center of the table and watch everyone dig in together—that’s truly the spirit of home cooking.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually meld more over time, making next-day meals taste even better, and the broccoli holds its texture nicely when reheated gently.
Freezing
This dish freezes well if you want to make it in advance. Store in a freezer-safe container for up to 2 months. Keep in mind the broccoli may soften a bit after freezing, but the chicken and orzo will maintain great taste and texture.
Reheating
To reheat, thaw in the fridge overnight if frozen. Warm gently in a skillet over medium-low heat, adding a splash of water or broth if needed to loosen the orzo and keep everything moist. Alternatively, microwave in short intervals, stirring occasionally to heat evenly.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs will cook faster and still be juicy and flavorful. Just keep an eye on them as you sear and finish cooking so they don’t dry out.
Is it necessary to sear the chicken first?
Searing the chicken is key to getting that beautiful crispy skin and deep flavor. Skipping this step can result in a less textured chicken and milder overall flavor in the dish.
Can I substitute another vegetable for broccoli?
Yes! Green beans, asparagus, or even spinach would work well. Just adjust cooking times to ensure your chosen veggie is tender but still vibrant.
What kind of Parmesan cheese should I use?
Freshly grated Parmesan delivers the best flavor and texture, but pre-grated Parmesan will work in a pinch. Avoid powdered cheese as it won’t melt into the orzo as nicely.
Can this recipe be made gluten-free?
Definitely! Swap the orzo for a gluten-free pasta or use a grain like quinoa or rice. Just adjust cooking liquid amounts and times accordingly.
Final Thoughts
I can’t recommend the Skillet Chicken Thighs with Broccoli and Orzo Recipe enough—it’s one of those dishes that feels like a warm hug on a plate. With crispy chicken, creamy orzo, and fresh broccoli all coming together in one skillet, it’s a meal that’s as satisfying as it is straightforward. Give it a try and watch it become a favorite in your kitchen too!
Print
Skillet Chicken Thighs with Broccoli and Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Skillet Chicken Thighs with Broccoli and Orzo recipe offers a delicious, one-pan meal featuring crispy, seasoned chicken thighs, tender orzo pasta, and vibrant broccoli, all infused with garlic, lemon, and Parmesan for a hearty and flavorful dish perfect for weeknight dinners.
Ingredients
Chicken Thighs
- 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 Broccoli
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup water
- 2 cups broccoli florets
Finishing Touches
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken thighs with salt, pepper, garlic powder, paprika, and dried thyme. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and cook for another 5-7 minutes until browned on the other side. Remove the chicken from the skillet and set aside.
- Cook the Orzo: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the orzo, chicken broth, and water to the skillet. Stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 8-10 minutes until the orzo is tender and most of the liquid is absorbed.
- Add the Broccoli: While the orzo is cooking, steam or blanch the broccoli florets until they are just tender, about 3-4 minutes. Once the orzo is cooked, add the broccoli florets to the skillet and stir to combine.
- Combine and Finish: Return the chicken thighs to the skillet, nestling them into the orzo and broccoli mixture. Cover the skillet and cook for an additional 5 minutes, allowing the flavors to meld and the chicken to heat through. Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Adjust the seasoning with salt and pepper to taste.
- Serve: Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Notes
- For extra crispy chicken skin, avoid overcrowding the skillet.
- You can substitute broccoli with other vegetables like asparagus or green beans.
- If you don’t have chicken broth, vegetable broth or water with bouillon can be used as alternatives.
- Adjust lemon zest and juice amount to your taste preference for acidity.
- Leftovers can be stored in the refrigerator for up to 3 days.
