Prep & Bake Chicken Orzo Paprikash
with Dill Dijon–Dressed Mixed Greens
This easy tray-bake takes inspiration from Hungarian paprikash, featuring tender chicken cutlets baked over a paprika-spiced tomato sauce and orzo base. A dollop of dill sour cream adds tangy richness, while a crisp side salad tossed in dill Dijon dressing brings fresh contrast to this comforting, flavor-packed meal. It's perfect for any night of the week!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Dill
1 unit
Tomato Paste
1 teaspoon
Garlic Powder
1 teaspoon
Smoked Paprika
1 unit
Oven-Ready Tray
1 tablespoon
Fry Seasoning
3 tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Mixed Greens
12 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
4 ounce
Orzo Pasta
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Sugar
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Pick and finely chop fronds from dill.
• In a large bowl, whisk together tomato paste, garlic powder, smoked paprika, stock concentrates, 1½ cups water, ½ tsp sugar, salt, and pepper(3 cups water and 1 tsp sugar for 4 servings). • In oven-ready tray, combine orzo and paprika tomato sauce (for 4, evenly divide orzo and sauce between two trays). • Pat chicken* dry with paper towels and drizzle with olive oil; season all over with half the Fry Seasoning (all for 4), salt, and pepper. Nestle chicken into orzo mixture (for 4, divide chicken between two trays). Tightly cover with foil. • Roast on top rack (be sure your oven has preheated!) until chicken is cooked through and orzo is tender, 30-35 minutes. (For 4, bake two trays side by side on top rack.) TIP: You’ll have a lot of liquid in that tray! Be careful when transferring to the oven.
• While chicken cooks, in a small bowl, combine sour cream, half the dill, a pinch of salt, and pepper; set aside until ready to serve. • In a second large bowl, whisk together mustard, remaining dill, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. Add mixed greens; toss to coat.
• Divide chicken and orzo between plates and dollop with dill sour cream. Serve with mixed greens on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland or lacking, while others enjoyed the paprika-tomato sauce; consider adding extra herbs or spices for depth.
- Ease of prep: Many appreciated the quick, one-pan preparation, though some felt the cooking time needed adjustment.
- Suggestions: Reduce water for a less soupy consistency; try browning chicken first or adding bell peppers for more flavor.
- Portions: A few mentioned the orzo or salad portions were small; consider increasing for heartier appetites.
- Texture: Several noted the orzo was too watery or mushy; cook uncovered for the last few minutes to reduce liquid.
