Skillet Chicken Thighs With Broccoli and Orzo
A one-pan meal is always a good option for a weeknight. This one is nice and bright because of the white wine and lemon, and rich from the olive oil and butter. You can save on prep time by using precut fresh or even frozen broccoli florets to get dinner on the table even faster. For those who like crispy bits, keep the skillet on the stove for a little bit longer so that the orzo browns where it meets the pan, as it would in a paella or fideuà.
- Serves: 4 persons
- 4bone-in, skin-on chicken thighs (about 2 pounds), patted dry
- 1 ½teaspoons 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 1 1/4 cups)
- 1teaspoon fresh thyme leaves
- 2garlic cloves, minced
- ½cup dry white wine
- 2cups low-sodium chicken broth
Step 1Season chicken thighs on both sides with 1 teaspoon salt and 1/2 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 2Decrease 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 3Add broccoli, orzo, thyme, garlic and remaining 1/2 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 4Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
Step 5Add 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 6If 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.