Monterey Chicken One-Pan Orzo is a tasty blend of chicken, cheese, and flavorful seasonings all cooked with orzo pasta. It’s comforting and colorful—perfect for a weeknight dinner!
What’s great about this dish is how everything cooks together in one pan. Less mess and more time to enjoy! I always sprinkle some extra cheese on top because, well, who can resist? 🧀
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts or thighs based on your preference. Thighs tend to be juicier, while breasts are leaner. If you’re looking for a quicker option, rotisserie chicken can also work wonderfully here.
Orzo: Orzo is a small pasta that cooks quickly. If you don’t have orzo on hand, you can substitute with couscous or even small rice to achieve a similar texture.
Heavy Cream: For a lighter version, try using half-and-half or whole milk. If you need a dairy-free option, coconut milk can be an excellent alternative, though it will change the flavor slightly.
Cheese: Monterey Jack cheese provides a lovely meltiness. If you can’t find it, try using a mix of mozzarella and cheddar for a similar creamy effect.
Spinach: Fresh spinach adds color and nutrients. If fresh isn’t available, frozen spinach can be used—just make sure to thaw and drain it well before adding.
How Do I Get Perfectly Cooked Orzo?
Cooking orzo just right is key to this dish! To do this:
- First, toast the orzo in the pan for a minute or two. This helps enhance its flavor.
- When you add the chicken broth, make sure to stir well to combine. Bring it to a simmer, then reduce the heat to medium-low.
- Let it cook for about 10-12 minutes, stirring occasionally. Keep an eye on it to prevent sticking!
- It should be tender and most of the liquid should be absorbed when it’s ready. If it seems too dry, add a splash more broth or water.
Perfectly cooked orzo makes this dish creamy and comforting, so take your time with it!
Monterey Chicken One-Pan Orzo
Ingredients You’ll Need:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach leaves
- 1/2 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Juice of 1/2 lemon
- Fresh chives or parsley, chopped (for garnish)
- Lemon slices, for garnish
How Much Time Will You Need?
This delicious Monterey Chicken One-Pan Orzo recipe takes about 15 minutes of prep time and 30 minutes of cooking time. In just about 45 minutes, you can have a creamy, cheesy dinner ready to serve!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts or thighs with salt, pepper, smoked paprika, onion powder, and dried oregano. Make sure each piece is well-coated to enhance the flavor.
2. Sear the Chicken:
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Once hot, add the seasoned chicken and cook for about 4-5 minutes on each side until golden brown and fully cooked. When done, remove the chicken from the pan and set it aside.
3. Sauté the Garlic:
In the same pan, add the minced garlic. Sauté for about 30 seconds until it becomes fragrant, being careful not to burn it.
4. Toast the Orzo:
Add the orzo pasta to the pan and toast it lightly for 1-2 minutes, stirring frequently to ensure even toasting. This step adds a nice depth of flavor!
5. Add Liquids:
Pour in the chicken broth and heavy cream. Give it a good stir and bring it to a gentle simmer.
6. Cook the Orzo:
Reduce the heat to medium-low. Cook the orzo for about 10-12 minutes, stirring occasionally, until it is tender and most of the liquid is absorbed. If it appears too dry, feel free to add extra broth or water.
7. Cheese it Up:
Stir in the shredded Monterey Jack cheese and grated Parmesan cheese. Mix well until everything is melted and creamy.
8. Add Spinach and Tomatoes:
Add the fresh spinach leaves and halved cherry tomatoes to the pan. Stir everything together until the spinach wilts and the tomatoes soften a bit.
9. Combine the Chicken:
Slice or shred the cooked chicken and return it to the pan. Mix everything together and give it a few minutes to heat through.
10. Finish with Lemon Juice:
Squeeze the juice of half a lemon over the dish. Stir to combine and brighten up the flavors.
11. Serve and Garnish:
Garnish with chopped chives or parsley. Serve warm, topped with lemon slices for an extra zing!
This one-pan meal is sure to delight with its creamy texture and fresh flavors. Enjoy every bite!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best method is to leave it in the fridge overnight or use the cold water method by submerging the sealed chicken in cold water. Pat it dry after thawing for the best results.
What Can I Substitute for Orzo?
If you don’t have orzo, you can substitute it with quinoa, small pasta shapes like ditalini, or even couscous. Adjust cooking times accordingly since some may cook faster than orzo.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove, adding a splash of broth or water to prevent it from drying out.
Can I Make This Dish Vegetarian?
Absolutely! You can skip the chicken and add more vegetables like bell peppers, zucchini, or mushrooms. Just sauté them with the garlic, and include some beans or lentils for protein. Adjust the cooking time for the vegetables based on their type.