Description
Monterey Chicken One Pan Orzo is a flavorful and easy-to-make skillet dish featuring tender chicken breasts cooked with orzo pasta, diced tomatoes, bell peppers, and melted Monterey Jack cheese. This one-pan meal combines protein, veggies, and creamy cheese for a comforting dinner that’s ready in about 40 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
Orzo and Vegetables
- 1 cup orzo pasta
- 1 cup chicken broth
- 1 cup water
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup diced bell peppers (red or green)
- 1 small onion, diced
- 2 cloves garlic, minced
Cheese and Garnish
- 1 cup shredded Monterey Jack cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Chicken: Season the boneless, skinless chicken breasts with salt, pepper, smoked paprika, and dried oregano to evenly coat the meat with flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear each side for about 4 minutes until golden brown. Remove the chicken from the skillet and set it aside temporarily.
- Sauté Vegetables: In the same skillet, add the diced onion, diced bell peppers, and minced garlic. Sauté for about 3 minutes or until the vegetables soften and become fragrant, scraping up any browned bits from the chicken.
- Add Orzo and Liquids: Stir in the orzo pasta, chicken broth, water, and diced tomatoes. Mix everything well to combine the ingredients evenly.
- Simmer with Chicken: Return the chicken breasts to the skillet, nestling them into the orzo mixture. Cover the skillet and simmer over medium-low heat for 15 to 20 minutes, or until the orzo is tender and the chicken is fully cooked through.
- Add Cheese: Sprinkle shredded Monterey Jack cheese evenly over the top of the chicken and orzo. Cover the skillet again and cook for an additional 2 to 3 minutes until the cheese melts completely.
- Garnish and Serve: Remove the skillet from heat, garnish the dish with freshly chopped parsley, and serve immediately while warm and cheesy.
Notes
- You can substitute the bell peppers with any other vegetable like zucchini or mushrooms for variation.
- Use fresh tomatoes if available for a brighter flavor, or canned diced tomatoes for convenience.
- Make sure the chicken is cooked to an internal temperature of 165°F for safety.
- For a spicier version, add some crushed red pepper flakes when seasoning the chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
