This Monterey Chicken One Pan Orzo is a fun, tasty meal that brings together juicy chicken, colorful veggies, and creamy cheese, all cooked together in one pot. Super easy and perfect for a weeknight!
Honestly, who doesn’t love less cleanup? I mean, after a busy day, a simple one-pan dish makes life a little easier—I could get used to this kind of cooking! 😄
I love how the orzo soaks up all the yummy flavors, making each bite a delight! You can even toss in any leftover veggies you have—just a little creative cooking magic!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is ideal for this recipe. If you’re looking for a quicker option, shredded rotisserie chicken works great too, just add it in later to warm through.
Orzo Pasta: This tiny rice-shaped pasta absorbs lots of flavor. If you don’t have orzo on hand, you could swap it with another small pasta, like ditalini or even quinoa for a gluten-free version.
Spinach: Fresh spinach gives this dish a nice color and nutrients. You can use kale or another leafy green if spinach isn’t available. Just make sure to cook it long enough to wilt!
Feta Cheese: Crumbled feta adds a tangy flavor. If you prefer something milder, goat cheese or even mozzarella would be tasty alternatives.
How Do I Prevent My Orzo from Getting Mushy?
It’s important to keep the orzo just tender without overcooking it. Follow these steps:
- Toast the orzo in the pan before adding liquid; this enhances the flavor.
- Add chicken broth and bring it to a gentle simmer. This will help cook it evenly.
- Cover the pan while cooking, but check on it halfway through. If it seems too dry, add a splash of additional broth.
Keep a close eye on it as it cooks, and taste-test a minute or two before the recommended cooking time ends. This helps you achieve the perfect texture!
Monterey Chicken One Pan Orzo
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1 3/4 cups chicken broth
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Fresh parsley, chopped (for garnish)
Time Estimate
This delicious Monterey Chicken One Pan Orzo takes about 15 minutes of prep time and around 30 minutes of cooking, making it a total of about 45 minutes from start to finish! Perfect for a hearty weeknight meal.
Instructions
1. Season the Chicken
Start by seasoning the chicken breasts with some salt, pepper, smoked paprika, and dried oregano. This will add fantastic flavor to the chicken!
2. Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts to the skillet and cook them until they are nicely browned and cooked through, which should take around 6-7 minutes on each side. Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Onions and Garlic
In the same skillet, add the sliced onions and cook for about 5 minutes until they are soft and translucent. Then, add minced garlic and cook for another minute until it’s fragrant. Your kitchen will smell amazing!
4. Toast the Orzo
Add the orzo pasta to the skillet and stir well to mix it with the onions and garlic. Toast the orzo lightly for 1-2 minutes. This step adds a nice depth of flavor to the dish.
5. Simmer with Broth
Pour the chicken broth into the skillet and bring the mixture to a simmer. Make sure to scrape up any flavorful bits stuck to the bottom of the pan!
6. Bring Back the Chicken
Return the chicken breasts to the skillet, nestling them into the orzo mixture. Cover the pan, and let everything cook for about 10 minutes, or until the orzo is tender and has absorbed most of the liquid.
7. Add Tomatoes and Spinach
Once the orzo is ready, gently stir in the halved cherry tomatoes and fresh spinach. Cook for another 2-3 minutes until the spinach wilts and the tomatoes are warmed through.
8. Finish with Feta
Remove the skillet from the heat and sprinkle the crumbled feta cheese on top. Cover the skillet again for a few minutes to let the cheese soften.
9. Serve and Enjoy!
Garnish with chopped fresh parsley for a pop of color, and serve hot! This comforting, all-in-one skillet meal is perfect for any night of the week.
Enjoy every bite of your Monterey Chicken One Pan Orzo!
Can I Use Thawed Frozen Chicken for This Recipe?
Absolutely! Just ensure it’s completely thawed before cooking. A quick method is to thaw the chicken overnight in the fridge. You can also place it in a sealed plastic bag and submerge it in cold water for faster thawing. Pat it dry before seasoning for the best results.
What If I Don’t Have Orzo Pasta?
No problem! You can substitute orzo with other small pasta shapes like ditalini or even couscous. If you prefer a gluten-free option, quinoa works wonderfully as well—just adjust the cooking time as needed!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Add Other Vegetables?
Definitely! Feel free to toss in other favorite vegetables like bell peppers, zucchini, or even broccoli. Just make sure they are cut into bite-sized pieces and adjust the cooking time accordingly to ensure they are tender by the time the dish is ready.
