Description
Monterey Chicken One Pan Orzo is a flavorful and comforting American main course featuring tender chicken pieces cooked with smoky spices, sautéed onions and garlic, and tender orzo pasta simmered in a savory barbecue sauce and chicken broth. Topped with melted Monterey Jack cheese, crispy bacon, fresh tomatoes, and green onions, this one-pan skillet meal is quick, easy to prepare, and perfect for a hearty weeknight dinner or meal prep.
Ingredients
Scale
Chicken and Seasonings
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
Pasta and Liquids
- 1 cup uncooked orzo pasta
- 2 cups low-sodium chicken broth
- 1/2 cup barbecue sauce
Toppings
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cooked and crumbled bacon
- fresh parsley for garnish (optional)
Instructions
- Heat the skillet: Heat olive oil in a large skillet over medium heat until shimmering and hot.
- Cook the chicken: Add the bite-sized chicken pieces to the skillet along with salt, pepper, garlic powder, and smoked paprika. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned and mostly cooked through.
- Sauté onions and garlic: Push the chicken to one side of the skillet. Add the diced onion to the empty side and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add orzo and liquids: Stir the uncooked orzo pasta into the skillet, coating it in the pan juices. Pour in the chicken broth and barbecue sauce, stirring to combine all ingredients evenly.
- Simmer the orzo: Bring the mixture to a simmer, then reduce the heat to low and cover the skillet. Cook for 12–15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Melt cheese and add toppings: Remove the skillet from heat. Stir in half of the shredded Monterey Jack cheese. Sprinkle the remaining cheese on top along with the crumbled bacon, diced tomatoes, and chopped green onions. Cover for 2–3 minutes to allow the cheese to melt.
- Garnish and serve: Garnish with fresh parsley if desired and serve the dish warm. Enjoy a flavorful and hearty one-pan meal perfect for any day of the week.
Notes
- You can use rotisserie chicken for a quicker version of this recipe.
- Add a handful of baby spinach in the last few minutes of cooking for extra vegetables.
- This dish reheats well and is perfect for meal prep.
