Description
Monterey Chicken One Pan Orzo is a quick, comforting, and flavorful weeknight meal combining tender chicken breasts with creamy orzo, cooked in a single skillet with fresh vegetables, aromatic garlic and onions, and finished with Parmesan cheese and fresh herbs. Perfect for busy evenings, this one-pan dish offers a wholesome, satisfying dinner with minimal clean-up and customizable ingredients to suit your taste and dietary needs.
Ingredients
Units
Scale
Protein
- 2 boneless chicken breasts
Pasta and Broth
- 1 cup orzo pasta
- 2 1/2 cups chicken broth (low-sodium recommended)
Aromatics and Vegetables
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup bell peppers or cherry tomatoes, diced
Dairy
- 1/2 cup grated Parmesan cheese
Oils and Herbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley or basil, chopped
Seasonings
- Salt and pepper to taste
- Optional: red pepper flakes, smoked paprika, or hot sauce for spice
Instructions
- Prepare and Sear the Chicken: Season boneless chicken breasts with salt, pepper, and your choice of herbs. Heat olive oil in a large skillet over medium-high heat and sear the chicken on both sides until golden brown but not fully cooked through, locking in moisture and flavor.
- Sauté Aromatics and Vegetables: Remove the chicken temporarily and reduce heat to medium. Add garlic, onion, and chosen diced vegetables to the same pan. Cook until softened and fragrant, scraping up any browned bits from the chicken to enhance flavor.
- Add Orzo and Broth: Stir the orzo into the pan, toasting it slightly. Pour in the chicken broth and stir to ensure the orzo is submerged. Return the chicken breasts on top, cover the skillet, and simmer gently until the orzo is tender and the chicken is thoroughly cooked.
- Finish with Cheese and Herbs: Remove the chicken from the pan, shred or slice it, then stir Parmesan cheese and fresh herbs into the orzo mixture. Return the chicken to the pan to warm through and combine all flavors before serving.
Notes
- Use room temperature chicken to prevent drying out and ensure even cooking.
- Toast the orzo before adding broth to develop a deeper, nuttier flavor.
- Cover the pan while simmering to cook the orzo evenly and maintain moisture.
- Use low-sodium broth to control salt levels and keep flavors balanced.
- Let the dish rest for a few minutes after cooking to thicken the sauce and meld flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg