Description
A quick and flavorful one-pan dish made with tender chicken, creamy orzo, Monterey Jack cheese, and fresh veggies for a comforting weeknight meal.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 1/2 cups dry orzo pasta
- 3 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 1/2 cups shredded Monterey Jack cheese
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with garlic powder, paprika, salt, and pepper, then cook until golden brown and cooked through, about 6–7 minutes. Remove and set aside.
- In the same skillet, add onion, garlic, and red bell pepper. Sauté until softened, about 4 minutes.
- Stir in orzo and cook for 1–2 minutes to lightly toast.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10–12 minutes, stirring occasionally, until orzo is tender.
- Stir in heavy cream and Monterey Jack cheese until melted and creamy.
- Return cooked chicken to the skillet and stir to combine.
- Garnish with green onions and parsley before serving.
Notes
- For extra flavor, add crumbled cooked bacon on top before serving.
- You can substitute Monterey Jack with cheddar or mozzarella if preferred.
- Make it spicier by adding diced jalapeños or red pepper flakes.
- This recipe works well with rotisserie chicken for a faster prep time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American