Monterey Chicken Orzo is a tasty, comforting dish that brings together tender chicken, small pasta called orzo, and a creamy cheese sauce. It’s got a lovely mix of textures—the soft orzo, juicy chicken pieces, and gooey melted cheese that ties everything together. This meal feels like a warm hug on a plate, perfect for a cozy weeknight dinner.
I love making this recipe because it’s pretty simple but feels special enough for company. One of my favorite things to do is add some green veggies like spinach or peas to brighten it up and sneak in a little extra nutrition. I also find that using sharp cheddar or Monterey Jack cheese gives it just the right amount of flavor without overpowering the other ingredients.
When I serve Monterey Chicken Orzo, I like to pair it with a simple side salad or some steamed vegetables. It’s a great dish that easily fills everyone up without feeling too heavy. Plus, it makes delicious leftovers, so I don’t mind making a big batch and enjoying it again the next day. It’s definitely one of those meals that feels like home.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken works best for even cooking and easy slicing. You can swap for thighs if you want juicier meat, just watch the cooking time.
Orzo pasta: This small, rice-shaped pasta creates a creamy texture. If unavailable, tiny pasta like acini di pepe or even couscous can work as a substitute.
Cheeses: Monterey Jack and sharp cheddar melt well and add creaminess and flavor. If you prefer milder cheese, mozzarella is a good option. For a sharper taste, try pepper jack or gouda.
Spinach: Fresh spinach wilts nicely in the dish and adds color and nutrients. You can replace it with kale or Swiss chard for a different green that holds up well.
Chicken broth: Use low-sodium broth to control saltiness. Vegetable broth can be used for a lighter or vegetarian option (though chicken will remain).
How Do I Get Juicy, Well-Seasoned Chicken with a Beautiful Brown Crust?
Cooking chicken perfectly is key here. Start by patting your chicken dry and seasoning it well—salt, pepper, and smoked paprika add flavor and color.
- Heat your skillet over medium heat and add olive oil to prevent sticking and help browning.
- Cook the chicken without moving it for 5-7 minutes until it forms a nice crust, then flip and cook the other side.
- Use a meat thermometer if you have one; chicken is done at 165°F (75°C). Let it rest a few minutes before slicing to keep it juicy.
This method locks in juices and gives a tasty, golden exterior that makes the dish both flavorful and visually appealing.
Equipment You’ll Need
- Large skillet or frying pan – I recommend this because it cooks the chicken evenly and is perfect for the whole dish in one pan.
- Meat thermometer – helps you check that the chicken reaches a safe, juicy temperature without overcooking.
- Wooden spoon or spatula – great for stirring the orzo and mixing everything together smoothly.
- Cutting board and knife – essential for slicing chicken and chopping vegetables like onion and garlic.
- Measuring cups and spoons – keeps your ingredients just right for the best flavor and consistency.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey sausage for a different protein option; they add great flavor and texture.
- Mix in cooked bacon or pancetta for extra smoky richness.
- Use different cheeses like pepper jack or gouda to change the flavor profile.
- Add a splash of hot sauce, cayenne, or red pepper flakes for a spicy kick.
How to Make Monterey Chicken Orzo?
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup mushrooms, sliced
- 1 1/2 cups fresh spinach leaves
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup heavy cream (optional for extra creaminess)
- 1 teaspoon smoked paprika (for seasoning chicken)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. It includes a few minutes for prepping ingredients, cooking the chicken, and simmering the orzo until tender. Add just a few extra minutes if you want to let the chicken rest before slicing.
Step-by-Step Instructions:
1. Cook the Chicken:
Season your chicken breasts with salt, pepper, and smoked paprika. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for about 5-7 minutes on each side until nicely browned and cooked through. Once done, take the chicken out and set it aside.
2. Sauté Onion, Garlic, and Mushrooms:
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until it becomes soft and translucent, about 3 minutes. Then add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
3. Cook the Orzo:
Add the orzo pasta to the skillet and stir so it’s coated with the oil and veggies. Pour in the chicken broth and diced tomatoes, then sprinkle in the dried oregano and thyme. Bring everything to a boil, then lower the heat to a simmer. Cover and cook for 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed.
4. Add Spinach and Cheeses:
Stir in fresh spinach leaves until they wilt nicely. Turn the heat down to low and mix in the Monterey Jack and cheddar cheeses. If you want it extra creamy, add the heavy cream here, too. Stir everything until the cheese melts and the sauce becomes smooth and creamy.
5. Slice the Chicken:
Slice the cooked chicken breasts thinly across the grain to keep the pieces tender.
6. Serve:
Put the sliced chicken over the creamy orzo mixture right in the skillet or transfer to plates. Add chopped fresh parsley on top for a little fresh flavor and a pop of color if you like. Serve warm and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them in the fridge overnight before cooking. This ensures even cooking and better texture when you pan-sear the chicken.
Can I Substitute the Orzo with Another Pasta?
Absolutely! Small pasta shapes like acini di pepe, couscous, or even small elbow macaroni can work well if you don’t have orzo. Just adjust the cooking time to match the pasta you choose.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or cream to loosen up the sauce if needed.
Can I Make This Recipe Dairy-Free?
Yes! Skip the cheeses and heavy cream, and instead stir in a dairy-free cheese alternative or a bit of coconut milk for creaminess. The flavors will be slightly different but still delicious.