Monterey Chicken One-Pan Orzo

Cheesy Monterey Chicken with One-Pot Creamy Orzo

Ingredients:

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts

Salt and pepper, to taste

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 cup diced onion

1 red bell pepper, diced

1 green bell pepper, diced

2 cloves garlic, minced

1½ cups orzo pasta

2 cups chicken broth

½ cup BBQ sauce

1 cup shredded Monterey Jack cheese

½ cup shredded cheddar cheese

4 slices cooked bacon, crumbled

2 green onions, sliced (for garnish)

Fresh parsley (optional, for garnish)

Directions:

Season the chicken breasts with salt, pepper, smoked paprika, and garlic powder.

In a large skillet or sauté pan, heat olive oil over medium heat. Add the chicken and sear for 5–6 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside.

In the same pan, add onion and bell peppers. Cook for 3–4 minutes until softened. Add minced garlic and sauté for another 30 seconds.

Stir in orzo and toast for 1 minute. Pour in chicken broth and BBQ sauce, scraping up any browned bits.

Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.

Slice the cooked chicken and return it to the pan. Top with Monterey Jack and cheddar cheeses. Cover and cook for another 2–3 minutes until cheese is melted.

Sprinkle with crumbled bacon, green onions, and parsley before serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 520 kcal | Servings: 4 servings