Can I use boneless chicken thighs instead?

Absolutely. Boneless thighs cook a bit faster, so check for doneness around 15 minutes total. Reduce broth slightly since there’s less fat rendering.

What type of cheddar works best?

Sharp cheddar is ideal here. It brings a deep, savory richness. Freshly shredded melts best and gives the orzo a creamy texture.

Make sure to stir the orzo as it toasts and again after adding broth. Also, keep an eye on liquid levels and add a splash more broth if needed.

Crispy skillet chicken thighs simmered with cheesy broccoli orzo — an easy, cozy weeknight meal.

Scale

4 bone-in, skin-on chicken thighs (about 2 lbs total)

4 tbsp olive oil, divided

1/2 cup diced yellow onion

2 cloves garlic, minced

8 oz dried orzo

2 cups low-sodium chicken broth (or water + bouillon)

1 lb broccoli florets, cut to 1-inch pieces

1 1/2 cups freshly shredded sharp cheddar cheese

Kosher salt and freshly ground black pepper

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1. Pat chicken dry; season with salt and pepper.

2. Heat 2 tbsp olive oil over medium-high heat. Sear chicken skin-side down 4–5 mins per side. Remove to plate.

3. Add 2 tbsp olive oil. Sauté onion until soft, 3 mins.

4. Stir in orzo; toast 3–4 mins.

5. Add garlic; cook 1 min.

6. Deglaze with chicken broth. Bring to boil.

7. Return chicken; reduce heat; cover and simmer 8 mins.

8. Add broccoli on top. Cover and cook 12 mins until chicken reaches 165°F and broccoli is tender.

9. Remove chicken; stir in cheddar until creamy.

10. Adjust seasoning and serve.

Recipe can be doubled using 6-quart Dutch oven; brown chicken in batches.

Store chicken thighs and orzo separately in airtight containers.

Reheat chicken in air fryer; orzo on stovetop or microwave.

Consume leftovers within 3 days.