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Monterey Chicken One Pan Orzo: Smoky, Cheesy, and Ready in 30 Minutes

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A one-skillet Monterey Chicken-inspired pasta dinner with creamy orzo, smoky bacon, juicy chicken, and melted Monterey Jack cheese—ready in 30 minutes.

Ingredients

Scale

  • 1 lb boneless skinless chicken breasts or thighs, cubed

  • 4–5 slices thick-cut bacon

  • 1 cup orzo pasta

  • 2½ cups low-sodium chicken broth

  • 1½ cups Monterey Jack cheese, shredded

  • 1 cup cherry tomatoes, halved (or ½ cup canned diced tomatoes, drained)

  • ½ onion, finely diced

  • 2–3 garlic cloves, minced

  • 1–2 tbsp barbecue sauce (optional)

  • ½ tsp smoked paprika

  • Salt and pepper to taste

  • Fresh parsley or green onions, for garnish

Instructions

  • Cook bacon in a large skillet until crispy. Remove and set aside.

  • Season chicken with salt, pepper, and paprika. Cook in bacon grease until browned. Remove and set aside.

  • Sauté onion and garlic in the same pan until fragrant.

  • Stir in orzo and toast for 1–2 minutes.

  • Add chicken broth, bring to a simmer. Cover and cook on low for 10–12 minutes, stirring occasionally.

  • Stir in cooked chicken and shredded cheese. Add barbecue sauce if using.

  • Fold in tomatoes and crumbled bacon. Garnish with parsley and serve hot.

Notes

  • Toasting the orzo adds flavor and helps it keep texture.

  • For a lighter version, use turkey bacon and reduced-fat cheese.

  • Reheats well with a splash of broth to revive creaminess.

Find it online: https://dishloomz.com/monterey-chicken-one-pan-orzo-smoky-cheesy-and-ready-in-30-minutes/