Description
A cozy, one-pan dinner of seared chicken, toasted orzo, juicy cherry tomatoes, and melted Monterey Jack and cheddar, baked until bubbly. Creamy, cheesy, and quick, this is weeknight comfort with minimal cleanup.
Ingredients
Scale
- 4 boneless skinless chicken breasts, trimmed and cut into bite-sized pieces (about 1.5 to 2 pounds)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely diced (about 1 cup)
- 2 cups uncooked orzo pasta
- 4 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 cups fresh spinach, packed
- 1 teaspoon smoked paprika
- Salt, to taste (about 1 teaspoon total, adjust as needed)
- Black pepper, to taste (about 1/2 teaspoon)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat.
- Combine Ingredients (season and sear): Season the chicken with paprika, salt, and pepper. Add olive oil to the hot skillet and sear chicken pieces until golden on the outside, about 3 minutes per side. Remove chicken and set aside.
- Prepare Your Cooking Vessel (sauté aromatics and toast orzo): In the same skillet, add the diced onion and sauté until softened about 3 minutes, then add minced garlic and cook 30 seconds until fragrant. Add the orzo and toast in the pan for 1 to 2 minutes, stirring constantly.
- Assemble the Dish (add liquids and return chicken): Pour in the chicken broth, stirring to deglaze and scrape up browned bits. Return the seared chicken to the skillet and add halved cherry tomatoes.
- Cook to Perfection (simmer): Bring to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally, until the orzo is nearly tender and has absorbed most of the liquid.
- Finishing Touches (cheese and greens): Stir in the fresh spinach and half of the shredded cheeses until wilted and partially melted. Sprinkle the remaining cheese over the top.
- Serve and Enjoy (bake then garnish): Transfer the skillet to the preheated oven and bake for 8 to 12 minutes until the cheese is bubbly and golden. Remove, let rest 3 to 5 minutes, garnish with chopped parsley, then scoop and serve hot.
Notes
- Use freshly shredded cheese for creamier melt and less grease.
- For a creamier finish, add a splash more broth while reheating leftovers.
- To speed up weeknight prep, use rotisserie chicken and stir it in at the end instead of searing raw chicken.
Nutrition
- Serving Size: 1 generous bowl (about 1/6 of recipe)
- Calories: 420
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: Monterey Chicken, One Pan Orzo, cheesy chicken orzo, weeknight dinner, one skillet meal, family dinner