Creamy Monterey Chicken One Pan Orzo with tender chicken, spinach, and melty Monterey Jack cheese! A 30-minute, family-friendly comfort food perfect for busy weeknights.
Why This One-Pan Wonder Will Steal Your Heart (and Dinner Rotation!)
Hey hungry friends! 👋 Let’s talk about the ultimate weeknight hero: Monterey Chicken One Pan Orzo. Imagine juicy chicken, pillowy orzo, fresh spinach, and crispy French fried onions dancing in a creamy, cheesy sauce—all cooked in one pan (because who has time for dish mountain?). This dish isn’t just a crowd-pleaser; it’s a viral sensation for a reason. Whether you’re a busy parent, a meal-prep fanatic, or just craving cozy comfort food, this recipe is your golden ticket. Buckle up—we’re making magic in 30 minutes flat!
What Makes This Monterey Chicken Orzo Special?
Beyond being stupid-easy and dirtied-dish-free? Here’s why you’ll obsess over this recipe:
- 30-Minute Miracle: From fridge to table faster than your Uber Eats delivery.
- Cheese Pulls for Days: Monterey Jack + cream = liquid gold. Cue the food coma.
- Sneaky Greens: Spinach hides like a ninja—packed with nutrients but zero guilt.
- Rotisserie Chicken Hack: Use store-bought to skip cooking chicken entirely!
- Crispy Crunch Crown: French fried onions add that addictive texture (trust me).
Ingredient Notes: Keep It Simple or Shake It Up!
Don’t sweat substitutions—this recipe bends over backward for you. Key players:
- Chicken: Breast or thighs work! Shortcut? Grab a rotisserie chicken (we won’t tell).
- Orzo: Rice-shaped pasta that cooks FAST. Gluten-free? Swap GF orzo or quinoa.
- Spinach: Fresh or frozen (thawed/squeezed dry). Kale works too!
- Monterey Jack: Melts like a dream. Swap cheddar, gouda, or pepper jack for a kick.
- French Fried Onions: Non-negotiable for crunch. GF? Use almond flour crackers!
- Broth & Cream: Chicken broth for depth; heavy cream for silkiness (half-and-half works in a pinch).
How To Make Monterey Chicken One Pan Orzo
Ready? Fire up that skillet! Here’s your no-fail roadmap:
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- Sear the Chicken: Heat oil in a deep skillet. Season chicken (salt/pepper/garlic powder), then sear 5-6 mins per side until golden. Remove, dice, and set aside.
- Toast the Orzo: In the same pan, add orzo and toast 2 mins (hello, nutty flavor!).
- Simmer & Creamify: Pour in broth + cream. Bring to a gentle bubble, then reduce heat. Cook 10 mins, stirring occasionally, until orzo is tender.
- Cheese & Greens Party: Off heat, stir in spinach until wilted. Add chicken and half the cheese. Mix until gooey perfection!
- CRUNCH TIME: Top with remaining cheese + fried onions. Broil 2-3 mins until bubbly and golden.
Pro Tips (Don’t Skip These!)
- Broiler Watchdog: Stay close! Onions burn faster than your last diet resolution.
- Orzo Al Dente: Undercook slightly—it keeps absorbing liquid while resting.
- Cream Substitute: Swap 1 cup evaporated milk + 1 tablespoon cornstarch for lighter creaminess.
- Meal Prep Magic: Double the batch! Stores beautifully (see below).
Storage & Reheating: Because Leftovers Are Life
This dish tastes better the next day (seriously!). Here’s how to hack it:
- Fridge: Store airtight for 3-4 days.
- Freezer: Portion into containers; freeze 2 months. Thaw overnight.
- Reheating:
- Microwave: Sprinkle broth over top, cover, nuke 2-3 mins.
- Oven: 350°F (175°C) for 15-20 mins covered (add extra cheese for revival!).
Variations & Substitutions: Make It Your BFF
Go wild! This recipe is your culinary playground:
- Vegetarian: Skip chicken, add white beans or mushrooms.
- Spicy: Use pepper jack cheese + add diced jalapeños.
- Lighter Twist: Swap cream for Greek yogurt + extra broth.
- Onion Hater?: Top with crushed Ritz crackers or panko.
- Mediterranean: Add sun-dried tomatoes + kalamata olives.
Look, I’ve tested countless orzo recipes, but this Monterey Chicken One Pan Orzo? It’s the unicorn 🦄. Creamy without heaviness, fancy enough for guests, easy enough for zombie-mode weeknights, and customizable for any diet. Plus, that CRUNCHY CHEESY TOP? Game over. Don’t just take my word for it—make it tonight and watch your family bow at your feet. (You’re welcome.)
FAQ
Can I use frozen spinach?
Absolutely! Thaw, squeeze dry, and add with the cheese.
Can I make this gluten-free?
Yes! Swap GF orzo + GF fried onions (or almond flour crackers).
How do I prevent orzo from sticking?
Keep stirring while simmering + use a heavy-bottomed pan (like cast iron).
Can I prep this ahead?
Totally! Assemble (don’t broil), refrigerate, then broil before serving.
What sides pair well?
Simple salad, garlic bread, or roasted veggies!
Monterey Chicken One Pan Orzo
Ingredients
For the Creamy Base
- 1 can 10.5 oz unsalted cream of chicken soup
- 1 container 16 oz sour cream
- 2½ cups low-sodium chicken broth
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- Sea salt and freshly ground black pepper to taste
For the Filling
- 1 package 16 oz orzo pasta, uncooked
- 1 package 10 oz frozen spinach, thawed and thoroughly drained
- 3 cups cooked chicken diced (about 1 pound)
- 2 cups shredded Monterey Jack cheese reserve 1 cup for topping
For the Topping
- 1 can 6 oz crispy fried onions, divided
- 1 cup shredded Monterey Jack cheese reserved from above
- Fresh parsley chopped (for garnish, optional)
Instructions
- Prepare Your Oven: Preheat your oven to 350°F (175°C). Coat a 9×13-inch baking dish with non-stick cooking spray.
- Create the Creamy Mixture: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth and well combined. This forms the creamy base of your casserole.
- Add Seasonings and Dry Ingredients: Stir in the onion powder, garlic powder, salt, and pepper. Mix well to ensure the seasonings are evenly distributed throughout the creamy base.
- Incorporate Main Components: Add the uncooked orzo pasta, thoroughly drained spinach, diced chicken, and 2 cups of the shredded Monterey Jack cheese to the bowl. Gently fold everything together until all ingredients are coated with the creamy mixture. Add half of the crispy fried onions and stir to combine.
- Transfer to Baking Dish: Pour the entire mixture into your prepared baking dish, spreading it evenly to ensure consistent cooking.
- Add Toppings: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top, followed by the remaining crispy fried onions.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Finish Uncovered: Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is completely melted, the edges are bubbling, and the topping has turned golden brown.
- Rest and Serve: Allow the casserole to rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired.
