Monterey Chicken Orzo is a simple, comforting dish that brings together tender chicken, creamy cheese, and bite-sized orzo pasta all in one delicious bowl. The melty Monterey Jack cheese adds a smooth, mild flavor that pairs perfectly with the juicy chicken and soft, pasta texture. It’s like a warm hug on a plate that’s easy to make and feels special.
I love making this dish when I want something satisfying but not too heavy. It’s great for busy weeknights because everything cooks together quickly, and you don’t need a lot of fancy ingredients. I usually toss in a few vegetables like spinach or bell peppers to add some color and freshness, which makes it feel even more homemade and wholesome.
When I serve Monterey Chicken Orzo, I like to sprinkle a little extra cheese on top and maybe a dash of fresh herbs if I have them. It’s perfect on its own or with a crisp green salad on the side. This recipe always makes everyone at the table happy, and I find myself coming back to it again and again because it’s just so effortlessly tasty and cozy.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is easy to cook quickly and stays juicy. You can swap for thighs for more flavor and tenderness, but cook a bit longer.
Orzo Pasta: This small rice-shaped pasta cooks fast and absorbs flavors well. If you can’t find orzo, tiny pastas like acini di pepe or even Israeli couscous work.
Monterey Jack Cheese: It melts smoothly with a mild flavor. If unavailable, mozzarella, provolone, or mild cheddar are good substitutes that melt well.
Sun-Dried Tomatoes: These add a sweet, tangy pop. If you don’t have them, roasted red peppers or fresh cherry tomatoes work, though the flavor will be different.
Cream Cheese: Adds richness and creaminess. You can replace it with a dollop of sour cream or mascarpone for a slightly different texture but still creamy.
How Do You Cook Orzo Without It Sticking or Getting Mushy?
Orzo can go from perfectly tender to mushy quickly, so watch it closely. Here’s how I do it:
- Toast the orzo in the skillet with garlic and oil before adding liquid. This helps it stay separate and adds flavor.
- Add warm chicken broth and bring it to a simmer. Cover the pan to trap steam for even cooking.
- Stir occasionally to prevent sticking, especially toward the end when the liquid is absorbed.
- Cook just until tender but still slightly firm (al dente). Orzo keeps cooking after you add cheese and chicken, so avoid overcooking.
This way, you get creamy, perfectly cooked orzo that holds its shape and texture in the dish.
Equipment You’ll Need
- Large skillet or frying pan – I like it because it browns the chicken and makes the sauce all in one pan.
- Measuring cups and spoons – help keep everything balanced and just right.
- Chef’s knife and cutting board – for chopping garlic, tomatoes, and parsley easily.
- Wooden spoon or spatula – perfect for stirring the orzo and mixing ingredients without scratching the pan.
- Soup spoon or tongs – for turning the chicken and serving the dish.
Flavor Variations & Add-Ins
- Use cooked shrimp or sliced sausage instead of chicken for different protein options.
- Add sautéed mushrooms or bell peppers to boost flavor and color.
- Mix in some chopped fresh basil or oregano with the parsley for a different herb twist.
- Swap Monterey Jack for feta or mozzarella for a different cheesy flavor.
Monterey Chicken Orzo
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth (low sodium preferred)
- 1/2 cup sun-dried tomatoes, sliced (oil-packed, drained)
- 2 cups fresh spinach leaves
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup cream cheese, softened
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook. In around 35 minutes total, you’ll have a warm and creamy chicken and pasta dish ready to enjoy.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Start by seasoning your chicken breasts with salt, pepper, and paprika on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes on each side until it’s golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
2. Prepare the Orzo and Sauce:
In the same skillet, stir in the minced garlic and sauté for about 1 minute until you smell the garlic’s aroma. Then, add the orzo pasta, stirring it in the oil and garlic. Toast it lightly for 2 minutes, stirring often.
3. Cook the Orzo:
Pour in the chicken broth and bring everything to a simmer. Cover the skillet and cook for about 10 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to keep the orzo from sticking.
4. Add Cheese, Tomatoes, and Spinach:
Mix in the sun-dried tomatoes, fresh spinach, cream cheese, Monterey Jack cheese, and Parmesan cheese. Keep stirring until the cheese melts and the spinach wilts nicely. If you like a bit of heat, sprinkle in crushed red pepper flakes to your taste.
5. Add the Chicken and Finish Cooking:
Slice the cooked chicken into strips or bite-sized pieces. Gently nestle the chicken pieces into the creamy orzo mix in the skillet, letting them warm up together for 2–3 minutes so the flavors blend nicely.
6. Garnish and Serve:
Before serving, sprinkle the dish with freshly chopped parsley for a fresh touch. Serve warm and enjoy your creamy and comforting Monterey Chicken Orzo!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. This helps it cook evenly and prevents excess moisture in the skillet.
Can I Make Monterey Chicken Orzo Ahead of Time?
Absolutely! Prepare the dish up to step 5, then cool and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce before adding the chicken and finishing.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to keep it creamy.
Can I Substitute Other Cheeses for Monterey Jack?
Yes! Mozzarella, provolone, or mild cheddar work well as substitutes and will melt nicely, though they’ll slightly change the flavor profile. Parmesan adds a nice sharpness as well.
