Monterey Chicken One-Pan Orzo

If comfort food had a personality, it would be this Monterey Chicken One-Pan Orzo warm, cozy, satisfying, and ready to make your weeknight dinner feel like a hug in a bowl. This dish combines tender orzo pasta simmered in a creamy garlic-infused sauce with juicy shredded rotisserie chicken, fresh spinach, and plenty of Monterey Jack cheese. And the best part? It all happens in one pan.

Whether you’re short on time or simply craving something rich and satisfying without the mountain of dishes, this recipe is your answer. It’s family-friendly, endlessly versatile, and packed with flavor from pantry staples and a few strategic shortcuts. A final sprinkle of crispy fried onions gives it that irresistible crunch you’ll crave with every bite.

Why You’ll Love This Recipe

• One-pan wonder: Less cleanup, more flavor.
• Quick and easy: Ready in under 40 minutes.
• Creamy and cheesy: Comfort food at its finest.
• Perfect for leftovers: Makes enough for meal prep or seconds.
• Kid-friendly: Familiar flavors wrapped in cheesy goodness.

Ingredients

Here’s everything you’ll need to make Monterey Chicken One-Pan Orzo:

• 1 (10.5 oz) can cream of chicken with herbs
  Adds a herby, savory richness to the base.
• 16 oz container sour cream
  Brings tang and luxurious creaminess.
• 2.5 cups chicken stock
  Helps cook the orzo and infuse the entire dish with savory depth.
• 5 garlic cloves, minced
  Adds bold, aromatic flavor to the sauce.
• 1 teaspoon all-purpose seasoning
  Use your favorite blend or a mix of garlic powder, onion powder, paprika, and dried parsley.
• ½ teaspoon salt
  Adjust based on the sodium content of your stock and soup.
• 1 teaspoon freshly cracked black pepper
  Balances the creaminess with a bit of spice.
• 3 cups fresh spinach leaves, torn (or 1 10 oz box frozen spinach, thawed and squeezed dry)
  A boost of color and nutrition—spinach melts into the dish without overpowering it.
• 16 oz dry orzo pasta
  Small, rice-shaped pasta that cooks directly in the sauce.
• 3 cups Monterey Jack cheese, freshly grated
  Smooth-melting cheese with a mellow flavor that pairs beautifully with chicken and garlic.
• 2 cups rotisserie chicken, shredded
  A delicious shortcut that adds protein and a roasted flavor.
• 1 (6 oz) can French’s crispy fried onions
  Crunchy topping that adds texture and a hint of salty-sweet onion flavor.

How to Make Monterey Chicken One-Pan Orzo

Step 1: Sauté the Garlic

Heat a large, deep skillet or Dutch oven over medium heat. Add a small drizzle of oil (optional), then add the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn it.

Step 2: Build the Creamy Base

Reduce the heat slightly and stir in the cream of chicken soup, sour cream, chicken stock, all-purpose seasoning, salt, and pepper. Whisk together until fully combined and smooth. Bring the mixture to a low simmer.

Step 3: Stir in the Orzo and Spinach

Once the sauce is gently simmering, add the dry orzo and spinach. Stir well to distribute the pasta evenly and let the spinach begin to wilt (if using fresh). If using frozen spinach, ensure it’s thawed and squeezed dry before adding.

Cover the skillet with a lid and reduce heat to medium-low. Cook for 10–12 minutes, stirring occasionally to prevent sticking, until the orzo is al dente and most of the liquid has absorbed.

Step 4: Add Chicken and Cheese

Once the orzo is cooked and creamy, stir in the shredded rotisserie chicken and 2½ cups of the Monterey Jack cheese. Mix until the cheese is fully melted and the chicken is heated through. Taste and adjust seasoning if needed.

Step 5: Top with Crispy Onions and More Cheese

Sprinkle the remaining ½ cup of Monterey Jack over the top. Then, evenly distribute the French’s crispy fried onions. Cover the skillet for 2–3 minutes to allow the cheese to melt, or place under the broiler for 2 minutes if your skillet is oven-safe and you want a golden, bubbly top.

Step 6: Serve and Enjoy

Scoop generous portions into bowls and serve warm. Garnish with chopped parsley or a sprinkle of red pepper flakes if desired.

Pro Tips for the Best One-Pan Orzo

• Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
• Use a wide pan: A larger skillet ensures even cooking and prevents the orzo from sticking or clumping.
• Low and slow: Cook orzo over medium-low heat to avoid scorching the bottom.
• Add veggies: Sneak in peas, bell peppers, or mushrooms for added nutrients and flavor.
• Make it spicy: A dash of cayenne or a spoonful of chipotle in adobo adds smoky heat.

Variations

This recipe is endlessly adaptable. Here are a few ways to make it your own:

1. Buffalo Chicken Orzo

Add ¼ cup buffalo sauce to the creamy mixture and use blue cheese in place of some Monterey Jack.

2. Southwest Style

Add 1 cup corn, 1 cup black beans, and 1 tsp cumin to the orzo base. Top with pepper jack cheese.

3. Bacon & Broccoli Orzo

Swap spinach for broccoli florets and stir in cooked bacon for a smoky twist.

4. Vegetarian Option

Skip the chicken and use sautéed mushrooms or canned white beans. Replace chicken stock with vegetable broth.

What to Serve with Monterey Chicken Orzo

While this one-pan dish is satisfying on its own, here are a few sides to round out your meal:

• Simple green salad with lemon vinaigrette
• Roasted vegetables like zucchini, carrots, or Brussels sprouts
• Garlic bread or dinner rolls
• Pickled onions or cucumbers for a tangy contrast

Storing & Reheating

This dish is excellent for leftovers. Store it in an airtight container in the refrigerator for up to 4 days.

• To reheat: Warm in the microwave in 30-second intervals, stirring between each. Add a splash of broth or milk to loosen the sauce.
• To freeze: Place cooled portions in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breast instead of rotisserie chicken?

Absolutely. You can cook and shred boneless, skinless chicken breasts or thighs if you don’t have rotisserie on hand.

What can I substitute for cream of chicken soup?

Try using a homemade white sauce (roux + chicken stock + milk), or a different creamy soup like cream of mushroom or cream of celery.

Do I need to precook the orzo?

No, the orzo cooks right in the pan along with the sauce, absorbing all the flavors while it simmers.

Will this work with other types of cheese?

Yes! Sharp cheddar, gouda, mozzarella, or even pepper jack all melt well and can be substituted or combined with Monterey Jack.

How do I make this gluten-free?

Use a gluten-free pasta alternative and ensure the cream of chicken soup and fried onions are certified gluten-free.

Final Thoughts

Monterey Chicken One-Pan Orzo is the kind of dinner that brings comfort, flavor, and convenience together in one irresistible skillet. It’s creamy, savory, and packed with melty cheese and juicy chicken—what more could you want? Whether you’re cooking for a crowd or just yourself, this dish is guaranteed to be a weeknight favorite.

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