If you’re looking to mix up your dinner routine with something deliciously satisfying, look no further than this Monterey Chicken Orzo. This flavorful dish combines tender chicken, rich flavors, and the delightful texture of orzo pasta. Whether you’re cooking for family or friends, this meal is guaranteed to please even the pickiest eater.
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When I first introduced this dish to my family, it quickly became a staple at our dinner table. My grandmother used to say that the best recipes are those that remind you of comforting friends or memorable occasions. Crafting this dish together during Sunday family dinners reminded us of her; it’s not just food, it’s connection.
Why You’ll Love This Recipe
This Monterey Chicken Orzo is more than just a dish; it’s a flavor explosion waiting to happen. Easy to prepare with everyday ingredients, it brings a unique combination of creamy, savory, and slightly spicy notes that will leave everyone wanting a second serving. Plus, it’s a one-pan meal, which means less cleanup and more time to enjoy your wonderful creation.
Ingredients Notes
For the best results, choose free-range chicken for a fuller flavor and smoother texture. If you can, pick up fresh herbs from your local farmer’s market—they make all the difference. Can’t find orzo? Substitute with a similar-sized pasta like ditalini or small shells. To add some zest, fresh garlic is always preferable over powdered alternatives.
Recipe Steps
Step 1
Begin by seasoning your chicken breasts with salt, pepper, and paprika. Allow them to rest for 10 minutes to maximize flavor absorption.
Step 2
In a large skillet over medium heat, cook the seasoned chicken until golden brown on both sides. Remove and set aside to rest.
Step 3
In the same skillet, add garlic and shallots, sautéing until fragrant. Stir in the orzo, ensuring it’s well-coated and toasted for about 2 minutes.
Step 4
Pour in chicken stock and bring the mix to a simmer. Cover the skillet and let it cook for about 10 minutes or until the orzo is al dente.
Step 5
Return the chicken to the skillet, cover it with shredded cheese, and let it melt. Garnish with fresh herbs before serving.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, transfer to a freezer-safe container and freeze for up to one month. Reheat in a skillet over low heat, adding a splash of stock to restore creaminess.
Variations & Substitutions
If you’re looking to adapt the dish, consider using turkey breast or tofu for a vegetarian twist. For a spicy kick, add a teaspoon of chili flakes. Dairy-free friends can use nutritional yeast and coconut milk instead of cheese and dairy milk.
Serving Suggestions
This dish pairs beautifully with a light, crisp salad or steamed seasonal vegetables. Serve it at a casual gathering or a cozy weeknight dinner. It’s also perfect for meal prepping and makes lunchtime something to look forward to.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely! If you can’t find orzo, small pasta like ditalini or mini shells work wonderfully. They have a similar cooking time and texture which keeps the dish delightful.
What can I do if the orzo becomes too dry? If you find the dish drying out, simply add a small amount of stock or water. Stir until it reaches the desired consistency. This can happen if the dish sits for a while or when reheating.
Can I prepare this meal in advance? Yes, you can cook the components separately and combine them when you’re ready to serve. This method is great for parties, giving you more time to socialize while your masterpiece comes together.
Frequently Asked Questions
How to Cook the Best Monterey Chicken One-Pan Orzo in Just 7 Steps!
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil or use olive oil
- 10 oz cream of mushroom soup with roasted garlic
- 16 oz Greek yogurt
- 4 cups vegetable broth
- 5 cloves garlic minced
- 1.5 teaspoons Italian seasoning see notes for blend
- 0.5 teaspoons sea salt
- 1.5 teaspoons black pepper freshly cracked
- 5 cups kale chopped
- 28 oz orzo pasta dry
- 5 cups Cheddar cheese grated, divided
- 3 cups grilled chicken diced
- 5 oz crunchy breadcrumb topping
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with vegetable oil.
- In the baking dish, mix together the mushroom soup, Greek yogurt, vegetable broth, minced garlic, Italian seasoning, salt, and pepper.
- Add in the kale, orzo pasta, diced chicken, and half of the Cheddar cheese (2.5 cups), stirring until everything is mixed through.
- Cover with the remaining Cheddar cheese (2.5 cups) evenly across the top.
- Sprinkle the crunchy breadcrumb topping across the cheese layer.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15 minutes or until the top is golden and the mixture is bubbly. Let stand for 5 minutes before serving.
