Monterey Chicken Orzo is a tasty and comforting dish that brings together juicy chicken breasts, tender orzo pasta, and a mix of colorful veggies. The sauce is creamy and cheesy, giving every bite a satisfying richness without feeling too heavy. It’s an easy one-pan meal that feels like a warm hug on a plate.
I love making this recipe when I want something quick but special. The best part is how the orzo soaks up all the flavors from the chicken and sauce, making it really delicious. I usually toss in a little extra cheese on top while it’s baking to get a golden, gooey crust that everyone in the family loves.
One of my favorite ways to enjoy Monterey Chicken Orzo is with a simple green salad on the side and a slice of crusty bread to round out the meal. It’s a great dish to bring to a potluck or serve on a weeknight because it feels fancy but comes together without much fuss. I’m pretty sure this one will become a go-to dinner for you too!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts cook quickly and stay tender. If you prefer, thighs work well too and add a bit more flavor.
Orzo: This small rice-shaped pasta cooks fast and absorbs flavor nicely. You can swap with other small pasta like acini di pepe or even small elbows.
Sun-Dried Tomatoes: They add a sweet tang. Use jarred ones packed in oil for best flavor. If you don’t have sun-dried tomatoes, chopped roasted red peppers make a good substitute.
Monterey Jack Cheese: Melts easily for a creamy sauce. Mozzarella or mild cheddar are fine alternatives if needed.
Spinach: Fresh spinach adds color and a light, leafy taste. You can use kale or arugula, just add slightly earlier to wilt properly.
How Do You Get Juicy, Well-Seasoned Chicken Every Time?
Getting the chicken just right makes a big difference. Here’s how I do it:
- Pat the chicken dry to help it brown evenly.
- Season well with spices and salt on both sides for flavor.
- Use a hot pan with olive oil so the chicken sears quickly, locking in juices.
- Aim for 4-5 minutes per side without moving it too much to get a nice crust.
- Rest the chicken for 5 minutes before slicing to keep it juicy.
This technique makes the chicken moist and flavorful, perfect on top of the creamy orzo.
Equipment You’ll Need
- Large skillet – I recommend a wide, deep pan to cook everything evenly and keep the ingredients from spilling out.
- Meat thermometer – helps you check the chicken’s internal temp to ensure it’s cooked through but still juicy.
- Wooden spoon or spatula – perfect for stirring the orzo and mixing the sauce without scratching your pan.
- Knife and cutting board – essential for chopping onions, garlic, sun-dried tomatoes, and herbs.
Flavor Variations & Add-Ins
- Use cooked bacon or pancetta instead of sun-dried tomatoes for a smoky, salty boost.
- Replace Monterey Jack with Pepper Jack or mozzarella for different cheese flavors and meltiness.
- Stir in sautéed mushrooms, bell peppers, or zucchini to add more veggies and textures.
- Spice it up with red pepper flakes or a dash of hot sauce for some extra heat.
Monterey Chicken Orzo
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- ½ cup sun-dried tomatoes, chopped
- 2 cups chicken broth
- ½ cup heavy cream
- ½ cup shredded Monterey Jack cheese
- 1 cup fresh spinach leaves
- ½ cup sliced mushrooms (optional)
- Fresh parsley or basil for garnish (optional)
Time Needed
This recipe takes about 10 minutes to prepare and 20 minutes to cook, for a total of approximately 30 minutes. It’s a quick and satisfying meal perfect for busy weeknights.
Step-by-Step Instructions:
1. Prepare and Cook the Chicken
Start by patting the chicken breasts dry with paper towels. Season both sides with paprika, garlic powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and fully cooked through. Once done, remove the chicken from the skillet and set aside to rest for a few minutes.
2. Sauté the Aromatics and Toast the Orzo
Lower the heat to medium. Add butter to the same skillet and let it melt. Then, sauté the chopped onion for about 3 minutes until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant. Stir in the orzo pasta, sun-dried tomatoes, and mushrooms if you’re using them, coating everything with the butter and flavor.
3. Cook the Orzo and Finish the Dish
Pour the chicken broth into the skillet and bring it to a simmer. Cover the pan and let the orzo cook until tender and most of the liquid has been absorbed, which should take about 10-12 minutes. Stir occasionally to prevent sticking. Once the liquid is mostly gone, stir in the heavy cream, shredded Monterey Jack cheese, and fresh spinach leaves. Continue stirring until the spinach wilts and the cheese melts, creating a creamy sauce.
4. Serve
Slice the rested chicken breasts into strips. Serve the creamy orzo in bowls and top with the sliced chicken. Garnish with fresh parsley or basil if you like. Enjoy your delicious and comforting Monterey Chicken Orzo!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps it cook evenly and stay juicy.
Can I Substitute the Orzo with Another Pasta?
Absolutely! Small pasta shapes like couscous, acini di pepe, or small elbows work well as substitutes. Just adjust the cooking time according to the pasta’s package instructions.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
Can I Make This Recipe Vegetarian?
Yes! Omit the chicken and use vegetable broth instead of chicken broth. You can add extra mushrooms, roasted veggies, or a plant-based protein like tofu to keep it hearty.