Skillet Chicken Thighs With Broccoli and Orzo
Updated Oct. 25, 2020
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4bone-in, skin-on chicken thighs (about 2 pounds), patted dry
- 1½teaspoons kosher salt
- ½teaspoon black pepper
- 2tablespoons extra-virgin olive oil
- 2tablespoons unsalted butter
- 1lemon, thinly sliced and seeds removed
- 12ounces broccoli florets, cut into smaller pieces if larger (about 4 cups)
- 8ounces dried orzo (about 1¼ cups)
- 1teaspoon fresh thyme leaves
- 2garlic cloves, minced
- ½cup dry white wine
- 2cups low-sodium chicken broth
Nutritional analysis per serving (4 servings)
660 calories; 40 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 7 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 36 grams protein; 899 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season chicken thighs on both sides with 1 teaspoon salt and ½ teaspoon pepper. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
- Step 2
Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
- Step 3
Add broccoli, orzo, thyme, garlic and remaining ½ teaspoon salt to the skillet and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.
- Step 4
Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
- Step 5
Add the broth and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.
- Step 6
If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 minutes. Serve warm.
Private Notes
Comments
The lemon ended up adding a discomfiting bitterness. What did I do wrong—in this recipe and in my life?
To keep the chicken skin crispy, I suggest finishing it uncovered in a 425 degree oven instead of covered on the stove.
Just made this tonight! Delicious! I followed previous advice and added 1/2 of a red onion (added for a few minutes before garlic, thyme, orzo) and used only half of a lemon. I also added broccoli about 7-8 minutes after covering so that it wouldn't be overcooked. Turned out beautifully topped with parmesan cheese. Nice and light!
Lovely idea, but a little bland. I recommend adding red pepper or other spice. Otherwise nice as a concept, and I’ll be adapting this in the regular rotation.
This did not work for me. I admit, I used arborio rice because I had no orzo, and what I had was bone-in thighs. I did not have the bitter lemon problem bc I used 3/4 of a preserved lemon (minus seeds). But after cooking the broccoli chicken and rice together, the broccoli was overcooked and had no taste. It would have been better to parboil the broccoli separately and put it in for 5 minutes at the end. Never again.
To avoid bitterness, use preserved lemon.
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