Description
One pan orzo recipe for Monterey chicken – Discover a delicious & easy weeknight dinner solution with our Monterey Chicken One Pan Orzo recipe!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil, divided
- 2 teaspoons (10g) Italian seasoning
- 1 teaspoon (5g) garlic powder
- ½ teaspoon (2.5g) paprika
- Salt and freshly ground black pepper, to taste
- 4 slices bacon, chopped
- 1 medium onion (about 1 cup/160g), finely diced
- 3 cloves garlic (about 1 tablespoon/9g), minced
- 1½ cups (300g) uncooked orzo pasta
- 3½ cups (830ml) chicken broth, low sodium
- 1 can (14.5oz/411g) diced tomatoes, drained
- 1½ cups (170g) Monterey Jack cheese, shredded
- ⅓ cup (15g) fresh cilantro, chopped (plus more for garnish)
- 2 green onions, thinly sliced
- Optional: 1 jalapeño, seeds removed and finely diced
Instructions
- Step 1: Prepare the chicken Season the chicken pieces thoroughly with Italian seasoning, garlic powder, paprika, salt, and pepper in a medium bowl, tossing to coat evenly. Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat until shimmering. Add the chicken in a single layer (working in batches if needed) and sear for 3-4 minutes, turning occasionally, until golden brown on all sides but not fully cooked through. Transfer to a clean plate and set aside.
- Step 2: Cook the bacon and aromatics In the same skillet, add the chopped bacon and cook until crisp, about 4-5 minutes. Remove half the bacon for garnish later, leaving the remaining bacon and rendered fat in the pan. Add the diced onion to the skillet and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Step 3: Toast and cook the orzo Add the remaining tablespoon of olive oil and the uncooked orzo to the skillet. Toast the orzo for 2 minutes, stirring constantly, until it begins to turn golden. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Add the drained diced tomatoes and stir to combine. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally to prevent sticking.
- Step 4: Finish the dish When the orzo is almost tender and most of the liquid has been absorbed, return the chicken to the skillet, nestling the pieces into the orzo. Cover and cook for an additional 5 minutes until the chicken is cooked through and the orzo is tender. Remove from heat and sprinkle the Monterey Jack cheese evenly over the top. Cover again and let stand for 2-3 minutes until the cheese has melted completely.
- Step 5: Garnish and serve Sprinkle the dish with the reserved crispy bacon, fresh cilantro, sliced green onions, and jalapeños if using. Serve your Monterey Chicken One Pan Orzo straight from the skillet for a rustic presentation that showcases all the delicious components of this one-pan wonder.
- Variations Mediterranean Monterey Chicken Orzo, Spicy Southwest Version, Vegetarian Option
- Storage and Serving Monterey Chicken One Pan Orzo stores beautifully, making it perfect for meal prep and planned leftovers. Allow the dish to cool completely before transferring to airtight containers. Refrigerate for up to 3 days … when ready to cook for the freshest result.
- FAQs Can I use chicken thighs instead of chicken breasts?, Is there a substitute for orzo pasta?, Can I make this dish ahead of time?, How can I make this recipe gluten-free?, Can I add vegetables to this dish?
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg