Description
A hearty and flavorful one-pan meal featuring crispy skillet chicken thighs served with tender orzo pasta and vibrant broccoli, finished with zesty lemon and Parmesan cheese for a perfect balance of savory and fresh flavors.
Ingredients
Scale
Chicken
- 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 Vegetables
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup water
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Finishing Touches
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 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 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
- Make sure the chicken skin is crisp before removing from the skillet to get the best texture.
- Broccoli can be steamed in a separate pot or blanched in boiling water for convenience.
- Use fresh lemon zest and juice for bright flavor; avoid bottled lemon juice.
- Substitute chicken broth with vegetable broth for a lighter flavor.
- If preferred, boneless chicken thighs can be used but adjust cooking time accordingly.
- Remove excess fat from the skillet after cooking chicken to avoid greasy orzo.
