Prep & Bake Chicken Orzo Paprikash
with Dill Dijon–Dressed Mixed Greens
- Milk
- Wheat
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!
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.
Reviews from our home cooks
Something is wrong with this recipe. I followed it exactly as stated. The 1 1/2 cups of water added before baking did not evaporate. It barely reduced which when I removed it from the oven, the chicken and the orzo was floating. I had to strain the orzo so we could eat it. And the chicken, although cooked, had an odd texture. It drowned in water and all those wonderful seasonings added were lost. Should I have removed the aluminum foil halfway through the cooking? Are other customers saying the same thing?
There were too many competing flavors. I think the orzo would have been better with just the stock concentrate and some basic seasoning. The smoked paprika & dill were weird together. Also the orzo was pretty watery. Loved the salad, please keep it up with salads, maybe add a cucumber or tomato to fluff up the salad. I like the idea of this dish. Husband said it's trying too hard
The flavors were good, but the directions definitely need to be reworked. I followed them as written, and I found that the amount of water I was instructed to use was far too much. After baking for the correct amount of time, there was still too much water in the pan that the orzo did not absorb and that did not evaporate. It was more like soup than a pasta dish.
Flavors did not taste true to paprikash. Perhaps subtracting the dill, using regular versus smoked paprika, and mixing sour cream with the paprika. Would stay true to traditional. I'm Hungarian so I've eaten paprikash on a variety of settings. I would recommend substituting caraway seed for the dill. Just a suggestion. We really didn't like the flavor profile.
Excellent flavor for orzo/chicken but not enough dressing or dressing ingredients for mixed greens. We used our own dressing. Not enough rice or greens for 2 people.
Easy prep since make in one pan! Only suggestion is tomato paste should have a bit more sauce taste because had to add more salt to my dish. Chicken and its dish very good and filling!
Super easy to make, mostly hands off time in the oven, I liked that. The flavors were really good together. I was initially a bit hesitant about the salad dressing - just mustard, dill, and olive oil? - but it really worked with everything else.
The prep was great. I added tomato and cucumber to greens to add more color and flavor. The sauce was OK, much better with the sour cream
Was very good but the dill was weird with it. Something else other than it would be good.
These flavors together were 🔥🔥🔥! And prep was quick and easy!
