One-Pan Chicken Thighs and Orzo
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One-Pan Chicken Thighs and Orzo

One-Pan Chicken Thighs and Orzo

with Pesto and Baby Tomatoes

This hearty skillet is oh-so comforting. Tender orzo soaks up savoury broth, butter and a fresh spritz of lemon! Wholesome, aromatic veggies won't phase the kiddos.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

170 g


(Contains Wheat)

1 unit

Yellow Onion

113 g

Baby Tomatoes

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk)

1 unit

Chicken Broth Concentrate

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories780 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate74 g
Sugar6 g
Dietary Fiber6 g
Protein45 g
Cholesterol165 mg
Sodium1300 mg
Trans Fat0.5 g
Potassium800 mg
Calcium225 mg
Iron4.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Non-Stick Pan
Paper Towel
Measuring Spoons
Measuring Cups


Prep and cook chicken

Before starting, wash and dry all produce. Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat. While the pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with half the garlic salt and pepper.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear, tossing occasionally, until golden-brown and cooked through, 4-6 min.**Remove from heat, then transfer chicken to a plate. Cover to keep warm.


Meanwhile, on a separate cutting board, peel, then cut onion into 1/2-inch pieces. Halve tomatoes.

Cook onions

Reheat the same pan (from step 1) over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until tender, 3-4 min.

Cook orzo

Add 3 cups (5 cups) warm water, broth concentrate, orzo and remaining garlic salt to the pan with onions. Bring to a boil.Once boiling, add tomatoes. Stir to combine. Cook, stirring occasionally, until orzo is tender and most of the water is absorbed, 14-17 min. (TIP: Reduce heat to medium if broth is boiling away too quickly!)

Finish orzo

Remove from heat, then add chicken, half the Parmesan and 1 tbsp (2 tbsp) butter. Season with salt and pepper, to taste, then stir until butter melts, 1 min.

Finish and serve

Divide chicken and orzo between bowls. Drizzle pesto over top, then sprinkle with remaining Parmesan.