One-Pan Italian Chicken Orzotto
with Chicken Thighs, Spinach, Sun-Dried Tomato & Lemon
- Wheat
- Milk
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
10 ounce
Chicken Thighs
1 ounce
Sun-Dried Tomato Paste
4 ounce
Orzo Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
2.5 ounce
Spinach
1 unit
Lemon
2 clove
Garlic
1 tablespoon
Italian Seasoning
2 unit
Scallions
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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.
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.
