Monterey Chicken One Pan Orzo Recipe

Monterey Chicken One-Pan Orzo is an easy-to-make, flavorful dinner option that requires minimal effort and delivers maximum taste. This dish combines juicy, seasoned chicken breasts with tender orzo pasta, smothered in melted Monterey Jack cheese, and finished with a few simple vegetables and herbs. The one-pan approach means less cleanup while still delivering a deliciously comforting meal.

Instructions:

Step 1: Preparing the Chicken

Start by preparing the chicken breasts to create the savory base for the Monterey Chicken. The chicken will be seasoned with a combination of paprika, garlic powder, onion powder, oregano, salt, and pepper for a flavorful crust. The seasoning will enhance the overall taste of the dish and provide a nice contrast to the creamy, cheesy orzo.

1. Season the chicken: Pat the chicken breasts dry with a paper towel. This helps to ensure they sear properly and retain moisture during cooking.

2. Coat the chicken: In a small bowl, mix together the paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Rub this seasoning mixture all over the chicken breasts, ensuring they are well-coated on all sides. If you have time, allow the chicken to sit for about 10-15 minutes to let the flavors meld together. You can even marinate the chicken in the spices for up to 30 minutes for a deeper flavor.

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3. Heat the skillet: Heat the olive oil over medium-high heat in a large oven-safe skillet (or sauté pan). Once the oil is shimmering, add the seasoned chicken breasts to the pan. You should hear a nice sizzle as the chicken hits the pan.

4. Cook the chicken: Let the chicken cook for about 5-7 minutes on the first side, without moving it around too much, so it can develop a nice golden crust. Flip the chicken and cook on the other side for another 5-7 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). This should take a total of about 12-15 minutes, depending on the size of the chicken breasts.

5. Rest the chicken: Once the chicken is done, transfer it to a plate and cover it loosely with foil. Let it rest while you prepare the orzo and the other ingredients for the dish. Resting the chicken allows the juices to redistribute, keeping it tender and juicy.

Step 2: Preparing the Orzo

Orzo is a versatile pasta that cooks quickly and blends wonderfully with sauces and other ingredients. In this recipe, we’ll cook the orzo right in the same pan used for the chicken to incorporate all the delicious flavors that were left behind.

1. Sauté the onion and garlic: In the same skillet, melt the butter (or use olive oil for a lighter option). Over medium heat, sauté the chopped onion until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

2. Toast the orzo: Stir the uncooked orzo into the skillet with the onions and garlic, allowing it to toast slightly for about 1-2 minutes. This helps to enhance the flavor of the orzo and prevents it from becoming too mushy as it cooks.

3. Add the liquids: Pour in the chicken broth and milk, stirring to combine with the orzo and the sautéed vegetables. Bring the mixture to a gentle simmer.

4. Simmer the orzo: Cover the skillet and let the orzo cook in the liquid for about 10-12 minutes, stirring occasionally. You want the orzo to absorb most of the liquid and become tender. If the liquid evaporates too quickly, you can add a little more chicken broth or milk as needed.

5. Add the peas and sun-dried tomatoes (optional): When the orzo is almost cooked through, stir in the frozen peas and chopped sun-dried tomatoes (if using). These ingredients add color and flavor to the dish. Continue to cook for another 2-3 minutes, until the peas are heated through and the orzo is fully tender.

Step 3: Combining the Chicken and Orzo

Now that the orzo is ready, it’s time to bring everything together and finish the dish.

1. Slice the chicken: While the orzo is finishing, slice the rested chicken breasts into thin strips or bite-sized pieces. You can also leave the chicken whole, but slicing it ensures it’s easier to mix with the orzo and gives each bite a good balance of chicken and pasta.

2. Add the cheeses: Sprinkle the shredded Monterey Jack cheese and grated Parmesan cheese over the cooked orzo. Stir until the cheeses melt into the orzo, creating a creamy, cheesy coating. You can also cover the pan with a lid for a minute or two to help the cheese melt faster.

3. Return the chicken to the pan: Add the sliced chicken back into the skillet, arranging it on top of the orzo. Let the chicken warm through for another 2-3 minutes. If you want the cheese to melt even further, you can place the skillet under the broiler for 2-3 minutes, but this step is optional.

4. Add lemon juice (optional): For a little extra flavor, squeeze some fresh lemon juice over the chicken and orzo before serving. This will balance out the richness of the cheese and bring some brightness to the dish.

5. Garnish and serve: Garnish with fresh chopped parsley for a pop of color and a fresh, herbal note. Serve the Monterey Chicken One-Pan Orzo hot, and enjoy the deliciously creamy, cheesy, and savory flavors.

Tips for the Perfect Monterey Chicken One-Pan Orzo

• Chicken Variations: You can use boneless skinless thighs instead of chicken breasts for a juicier option. The thighs will stay tender and flavorful, and they pair perfectly with the creamy orzo.

• Cheese Substitutions: While Monterey Jack is a great melting cheese, you can experiment with other cheeses like cheddar, mozzarella, or even a mix of cheeses to find the combination that suits your taste.

• Add Veggies: For added nutrition and color, you can incorporate other vegetables like spinach, bell peppers, or zucchini into the orzo. Simply sauté them with the onions and garlic at the beginning of the recipe.

• Make it Spicy: If you like a little heat, you can add red pepper flakes or cayenne pepper to the seasoning mix for the chicken. A dash of hot sauce or a sprinkle of jalapeños in the orzo will give it a nice kick.

• Leftovers: Leftover Monterey Chicken One-Pan Orzo makes great reheated lunches. Simply store the dish in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or on the stovetop, adding a splash of broth or milk to loosen the sauce if needed.

Conclusion

Monterey Chicken One-Pan Orzo is a family-friendly, weeknight dinner that’s sure to satisfy. With its creamy, cheesy orzo and perfectly cooked chicken, this dish is comfort food at its finest. The beauty of this recipe lies in its simplicity and the minimal cleanup required, making it a go-to option for busy nights. Whether you’re cooking for a crowd or just for yourself, this one-pan meal is packed with flavor and can easily be customized to suit your preferences.

Yield: 4

Monterey Chicken One Pan Orzo Recipe

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Monterey Chicken One-Pan Orzo is an easy-to-make, flavorful dinner option that requires minimal effort and delivers maximum taste. This dish combines juicy, seasoned chicken breasts with tender orzo pasta, smothered in melted Monterey Jack cheese, and finished with a few simple vegetables and herbs. The one-pan approach means less cleanup while still delivering a deliciously comforting meal.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 cup uncooked orzo pasta
• 1 cup chicken broth
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup sliced green onions (optional)
• 1 tsp garlic powder
• 1 tsp smoked paprika (or regular paprika)
• Salt and pepper to taste
• 1/2 tsp dried oregano
• 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions

1. Cook the Chicken: Heat olive oil in a large, deep skillet or sauté pan over medium heat. Season the chicken breasts with garlic powder, paprika, oregano, salt, and pepper. Cook the chicken for about 5–6 minutes per side, until golden and cooked through (internal temperature should reach 165°F / 75°C). Remove the chicken from the pan and set aside.
2. Prepare the Orzo: In the same skillet, add the uncooked orzo and toast it for 1–2 minutes, stirring constantly to avoid burning. This will enhance its flavor.
3. Add Liquids and Cook: Add the chicken broth and diced tomatoes to the pan with the orzo. Stir everything together and bring to a simmer. Cover the skillet and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
4. Combine Chicken and Orzo: Return the cooked chicken breasts to the pan, placing them on top of the orzo. Sprinkle the shredded Monterey Jack and cheddar cheese over the chicken and orzo. Cover the skillet and allow the cheese to melt, about 3–5 minutes.
5. Garnish and Serve: Sprinkle with sliced green onions and chopped cilantro, if desired, and serve hot.

Notes

Chicken Thighs: You can use chicken thighs instead of breasts for more flavor and juiciness.

Customization: Feel free to add vegetables like bell peppers, zucchini, or spinach to the dish for extra nutrition and color.

Spice it Up: Add some jalapeño slices or a dash of cayenne pepper if you like a spicy kick.