Creamy One-Pan Orzo with Italian Chicken Thighs

If you love risotto but hate the constant stirring, this creamy orzo dish is for you. Little rice-shaped pasta cooks up quickly in a rich, savory broth with garlic, spinach and sun-dried tomato paste, then gets a luscious finish from cream cheese and butter. It’s all made in one pan, so cleanup is a breeze.

Juicy chicken thighs are seasoned with Italian herbs and seared until golden, then sliced and perched on top of the creamy orzo. A squeeze of fresh lemon and a sprinkle of scallions brighten every bite. It’s a satisfying, family-friendly dinner that comes together in about 30 minutes.

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Ingredients

10 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

1 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Roughly chop spinach. Quarter lemon.
2. Pat chicken thighs dry with paper towels and season all over with 1 tsp Italian seasoning, salt and pepper (reserve remaining Italian seasoning). Heat a drizzle of oil in a medium nonstick pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. If chicken browns too quickly, reduce heat. Transfer chicken to a cutting board.
3. Reduce heat under pan 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. 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, juice from half the lemon and salt until well combined.
4. Thinly slice chicken crosswise. Top orzotto with chicken. Garnish with scallion greens and a squeeze of lemon juice. Divide between plates and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well. Adjust cooking time as needed; cook until internal temperature reaches 165°F.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and use vegetable stock concentrate instead of chicken. Add extra vegetables like mushrooms or zucchini.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to loosen the orzo.