One-Pan Italian Chicken Orzotto
with Chicken Thighs, Spinach, Sun-Dried Tomato & Lemon
- Milk
- Wheat
Love risotto, but don't love all the stirring and waiting? This one's for you! Little rice-shaped orzo noodles are cooked with garlic, rich chicken stock, tomato paste, spinach, and cream cheese. It's crowned with juicy, seared Italian-seasoned chicken thighs and finished with scallions, a squeeze of lemon juice, and a bonus: only one pan to clean!
Ingredients
2 unit
Scallions
2 clove
Garlic
2.5 ounce
Spinach
1 unit
Lemon
1 tablespoon
Italian Seasoning
2 tablespoon
Cream Cheese
(Contains: Milk)
10 ounce
Chicken Thighs
4 ounce
Orzo Pasta
(Contains: Wheat)
1 ounce
Sun-Dried Tomato Paste
2 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Roughly chop spinach. Quarter lemon.
• Pat chicken dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Italian Seasoning in the next step.) • Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. TIP: If chicken begins to brown too quickly, lower that heat! • Transfer chicken to a cutting board.
• Reduce heat under pan used for chicken to medium. Add a drizzle of oil, scallion whites, and garlic. Cook, stirring frequently, until fragrant, 30-60 seconds. • Stir in spinach, orzo, stock concentrates, remaining Italian Seasoning, and 2 cups water (4 cups for 4 servings). Bring to a simmer and cook, stirring occasionally, until spinach is wilted and orzo is al dente, 7-8 minutes. Remove from heat. • Stir in sun-dried tomato paste, cream cheese, 3 TBSP butter(6 TBSP for 4), juice from half the lemon, and salt until well combined.
• Thinly slice chicken crosswise. • Top orzotto with chicken. Garnish with scallion greens and a squeeze of lemon juice. Divide between plates and serve. *Poultry is fully cooked when internal temperature reaches 165°.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy, lemony taste with sun-dried tomato, though some wanted more tomato flavor 🍅.
- Ease of prep: Customers appreciated the simple one-pan preparation, making it quick and easy for weeknight cooking.
- Suggestions: Consider reducing water for a thicker consistency; add extra sun-dried tomatoes or Parmesan for more flavor.
- Portions: Some found it perfect, while others wished for larger servings, especially more chicken and orzo.
- Texture: Several noted it was soupy; try using less water or cooking longer to achieve the desired consistency.
