One Pan Chicken and Broccoli Cheddar Orzo
Ingredients
Chicken Thighs
- 4 chicken thighs (bone-in, skin on)
- 2 tbsp oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- kosher salt (a few pinches)
Broccoli Cheddar Orzo
- 2 tbsp oil
- ½ cup yellow onion (diced small)
- 2 garlic cloves (minced)
- 1 cup orzo (dried)
- 2 cup chicken broth (low sodium)
- 4 cup broccoli florets (chopped into small pieces)
- 1 cup sharp cheddar cheese (fresh, grated)
- kosher salt (big pinch)
- black pepper (big pinch)
Instructions
- Pat chicken thighs dry with a paper towel. Season the chicken with garlic powder, onion powder, kosher salt and black pepper. Toss to make sure chicken is well coated on both sides.
- In a large nonstick skillet, warm 2 tbsp of oil over medium high heat. Place chicken thighs skin side down in the hot oil and cook for 6 minutes. Flip and cook for another 5 minutes. Skin side should be crispy and golden. Remove thighs from the skillet and set aside. Chicken will not be fully cooked at this point!
- To the same pan, add 2 more tbsp of olive oil and sauté onion until they start to soften. Add orzo and toast over medium high heat for 3-4 minutes. Add minced garlic and cook for another 30 seconds. Stir in chicken broth and bring to a boil.
- Return chicken thighs to the skillet. Reduce heat to medium low and let simmer, covered for 8 minutes. When finished, layer of broccoli over chicken and orzo and recover. Cook for 12 minutes or until chicken thighs reach 165℉ and the broccoli is tender.
- Remove chicken thighs from skillet. Stir in shredded cheese, season to taste, and serve!
Nutrition
Serving: 1 portion | Balanced: 1 | Cal: 647 kcal | Carb: 40 g | Protein: 39 g | Fat: 37 g
Made this for dinner for my family and everyone’s plates were clean and they were asking for seconds! Will definitely keep this recipe in rotation.
love to hear it!!
Great fall dinner meal! Hearty and good.