Monterey Chicken Orzo is a simple and satisfying dish that brings together tender chicken, creamy Monterey Jack cheese, and little orzo pasta pearls all in one skillet. The mix of melted cheese and juicy chicken with the soft orzo creates a comforting meal that’s perfect for any night of the week.
I love how easy this recipe is to put together. You just cook the chicken and orzo in the same pan, then toss in the cheese at the end to get that gooey, melty goodness. It’s one of those meals I turn to when I want something tasty without a lot of fuss, and it always feels special thanks to the cheesy touch.
My favorite way to serve Monterey Chicken Orzo is with a simple green salad or some roasted veggies on the side. It’s warm and filling on its own but adding a bit of crunch and freshness really balances the dish. Plus, it’s a great recipe for leftovers — the flavors only get better the next day!
Key Ingredients & Substitutions
Chicken breasts: These give the dish tender protein with a nice sear. You can swap for chicken thighs if you prefer juicier meat, just cook a bit longer.
Orzo pasta: This small, rice-shaped pasta cooks quickly and soaks up flavors well. If needed, substitute with other small pasta like acini di pepe or even couscous.
Monterey Jack cheese: It melts beautifully and adds creamy, mild flavor. If you can’t find it, mozzarella or mild cheddar works well too.
Sun-dried tomatoes: They add a pleasant tang and a bit of chewiness. You can swap for roasted red peppers or omit if you don’t have any.
Spinach: Adds color and freshness. Baby kale or Swiss chard work fine as alternatives.
How Do You Get the Chicken Perfectly Cooked and Juicy?
Cooking chicken breasts just right can be tricky. Here’s how I do it:
- Pat chicken dry and season well for good flavor and browning.
- Heat the skillet to medium before adding olive oil. Make sure the oil is hot but not smoking.
- Cook chicken 5-7 minutes each side without moving it around to get a golden crust.
- Check doneness by slicing into the thickest part — juices should run clear.
- Let chicken rest for a few minutes before slicing; this keeps it juicy and tender.
Equipment You’ll Need
- Large skillet or sauté pan – I like it because it lets you brown the chicken and cook the orzo all in one pan, making cleanup easier.
- Sharp knife – helps you cut the chicken and sun-dried tomatoes cleanly.
- Measuring cups and spoons – keep things precise for consistent results.
- Silicone spatula or wooden spoon – perfect for stirring the orzo and scraping up tasty bits from the pan.
Flavor Variations & Add-Ins
- Use cooked chicken thighs instead of breasts for extra juiciness and flavor.
- Add a splash of balsamic vinegar or lemon juice at the end for a bright, tangy finish.
- Mix in cooked mushrooms or bell peppers for added texture and color.
- Sprinkle chopped fresh herbs like parsley or basil on top before serving for extra freshness.
Monterey Chicken Orzo
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Orzo Dish:
- 1 cup orzo pasta
- 3 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 1 cup shredded Monterey Jack cheese
For Garnish:
- Fresh rosemary sprig
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 25 minutes for cooking. So, in about 35 minutes, your Monterey Chicken Orzo will be ready to enjoy!
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Start by seasoning the chicken breasts evenly with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook each side for 5 to 7 minutes, until golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
2. Cook the Orzo and Flavor Base:
In the same skillet, add the chopped onion and cook for about 3 minutes until softened. Add the minced garlic and cook for 30 seconds, stirring to release the aroma. Then add the orzo pasta and stir continuously for 2 minutes to lightly toast it.
3. Simmer and Combine Ingredients:
Pour in the chicken broth and add the chopped sun-dried tomatoes. Bring the mixture to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed—about 10 to 12 minutes. Then, stir in the chopped spinach and shredded Monterey Jack cheese. Mix well until the cheese melts and the dish turns creamy.
4. Serve:
Slice the cooked chicken breasts and place them on top of the creamy orzo mixture. Add a fresh rosemary sprig as a garnish for a lovely touch. Serve hot and enjoy your comforting Monterey Chicken Orzo!
Can I Use Frozen Chicken for This Recipe?
Yes, just be sure to thaw it completely before cooking. The best way is to thaw it overnight in the refrigerator. Pat it dry before seasoning to ensure a nice sear.
Can I Substitute the Orzo Pasta?
Absolutely! You can replace orzo with other small pasta shapes like couscous, ditalini, or even small shell pasta. Just keep an eye on the cooking time as it may vary slightly.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop or microwave, stirring occasionally to keep the orzo creamy.
Can I Make This Dish Ahead of Time?
Yes, you can cook the orzo and chicken separately ahead of time and combine them just before serving. Reheat gently to avoid drying out the chicken or overcooking the pasta.