One Pan Chicken and Broccoli Cheddar Orzo
Makes: 4 portion
Per portion: 647kcal
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