Skillet Chicken Thighs With Broccoli and Orzo
Updated October 24, 2020
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 lemon, thinly sliced and seeds removed
12 ounces broccoli florets, cut into smaller pieces if larger (about 4 cups)
8 ounces dried orzo (about 1 ¼ cups)
1 teaspoon fresh thyme leaves
2 garlic cloves, minced
½ cup dry white wine
2 cups low-sodium chicken broth
Nutritional analysis per serving (4 servings)
37 grams carbs; 241 milligrams cholesterol; 834 calories; 23 grams monosaturated fat; 9 grams polyunsaturated fat; 15 grams saturated fat; 52 grams fat; 4 grams fiber; 1090 milligrams sodium; 48 grams protein; 5 grams sugar
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!
Everything I like in a recipe; one main dish with all major food groups, healthy ingredients, easy to make, inexpensive and flavorful. Cleanup was fairly easy too, this doesn't take a lot of pots and pans.
Absolutely delicious! Minor adjustments following some excellent suggestions in the notes. I added a whole chopped onion, sautéd right before adding the thyme, garlic, etc. I avoided the bitter lemon situation by just using some lemon juice and zest. Be sure to do the final brief step of uncovering to crisp the orzo on the bottom-don’t overdue it though! Winner-winner….
We make this regularly in a cast iron with ceramic overcoat. We often make this dish with skinless/boneless thighs and adjust time accordingly. We are also at high altitude so the final step takes nearly twice as long in order for the Orzo to soften. This dish is extremely well liked by our friends as well