This tasty Monterey Chicken One-Pan Orzo brings together juicy chicken, zesty barbecue sauce, and fluffy orzo pasta all in one dish. It’s easy to make and cleanup is a breeze!
I love how everything cooks together, soaking up flavors like a cozy hug. Plus, the melted cheese on top makes it feel extra special. Perfect for busy weeknights or when friends come over!
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts or thighs, depending on your preference. Thighs tend to be juicier, while breasts are leaner. If you’re looking for a lighter option, consider using turkey breast instead!
Onions: Yellow onions are perfect for caramelizing due to their sweetness. If you have red onions on hand, they work well too for a slightly different flavor and color.
Orzo: This tiny pasta is perfect in this dish, but if you can’t find it, try using rice or quinoa. Just make sure to adjust the cooking time and liquid amount accordingly.
Cheese: I love Monterey Jack for its meltability, but feel free to substitute with mozzarella, cheddar, or a blend of your favorites. For a dairy-free version, use a plant-based cheese.
Spinach: Fresh spinach works best, but you can also use kale or Swiss chard. If using frozen spinach, make sure to thaw and drain it well before adding to the dish.
How Do You Get Perfectly Caramelized Onions?
Caramelizing onions can seem tricky, but it just takes patience! The goal is to cook them low and slow, which draws out their natural sweetness without burning them.
- Start with medium heat, adding your onions to a hot pan with olive oil.
- Stir occasionally to prevent sticking and keep an eye on them. They should slowly turn brown.
- If they look like they’re browning too quickly, lower the heat and continue cooking until they are golden and sweet. This usually takes about 15 minutes.
Feel free to add a pinch of salt during cooking; it can help release moisture from the onions, speeding up the process slightly.
Monterey Chicken One-Pan Orzo
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts or thighs
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 1 ½ cups orzo pasta
- 3 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 cup fresh spinach, roughly chopped
- ½ cup shredded Monterey Jack cheese (or a blend of Monterey Jack and cheddar)
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 2 tbsp butter
How Much Time Will You Need?
This delicious one-pan meal will take about 10 minutes to prepare and around 30 minutes to cook, making it a total of about 40 minutes from start to finish. Perfect for a quick but satisfying dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning your chicken. In a small bowl, mix together paprika, garlic powder, onion powder, salt, and pepper. Rub this spice blend evenly over both sides of the chicken breasts or thighs. This will give your chicken wonderful flavor!
2. Sear the Chicken and Onions:
Heat the olive oil in a large oven-safe skillet or pan over medium-high heat. Once hot, add the seasoned chicken. Sear it until it’s browned on both sides, which should take about 3-4 minutes per side. Once browned, take the chicken out of the pan and set it aside on a plate.
3. Caramelize the Onions:
In the same pan, add your sliced onions. Cook them over medium heat, stirring occasionally, until they turn golden brown and caramelized. This will take about 15 minutes. Once they’re ready, remove half of the onions and set them aside for topping later.
4. Cook the Orzo:
Now, it’s time to add the orzo! Add the orzo to the pan with the remaining onions and give it a light toast for 1-2 minutes. Next, pour in the chicken broth and diced tomatoes, stirring well. Also mix in thyme and season with a little more salt and pepper.
5. Return the Chicken:
Carefully nestle the seared chicken back into the pan, making sure it’s partially submerged in the orzo. Cover the pan and let it simmer gently for about 15 minutes, or until the orzo is tender and the chicken is fully cooked.
6. Add Spinach and Butter:
Once the orzo is cooked, stir in the chopped spinach and butter. Give it a gentle mix and let the spinach wilt into the warm dish. This adds a lovely fresh flavor!
7. Top with Cheese and Onions:
Sprinkle the shredded Monterey Jack cheese evenly over the top of the dish, along with the reserved caramelized onions. They will create a delicious, melty finish!
8. Broil or Cook on Low:
If your pan is oven-safe, place it under the broiler for 2-3 minutes until the cheese melts and bubbles nicely. If you prefer, you can also cover the pan and cook on low heat until the cheese is fully melted.
9. Serve and Enjoy:
Remove the pan from heat and let it rest for a few minutes. This helps everything settle. Serve it warm, and if you like, garnish with fresh thyme for a pop of color and taste. Enjoy your comforting one-pan meal!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great option as they tend to stay juicier and have a richer flavor compared to breast meat. Just make sure to adjust the cooking time if they are much larger or thicker than the breasts.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Vegetarian?
Yes! To make a vegetarian version, simply omit the chicken and replace the chicken broth with vegetable broth. You can add extra vegetables, such as bell peppers or zucchini, for added flavor and texture.
What If I Don’t Have Orzo?
No problem! If you’re out of orzo, you can substitute it with rice or quinoa. Just be sure to adjust the cooking time and the amount of liquid needed according to the type of grain you choose.
