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
Scale
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.
