Introduction
Hey there, friend! Ever have one of those nights where you crave something incredibly comforting, cheesy, and delicious, but the thought of dirtying a pile of pots and pans just makes you want to order takeout? Yeah, me too. That’s where this Easy One-Pan Creamy Monterey Chicken Orzo skillet swoops in like a superhero! It’s got all the cozy vibes of your favorite comfort food, packed with tender chicken, creamy orzo, gooey Monterey Jack cheese, and those irresistible crispy fried onions, all cooked up in just one pan. Seriously, the cleanup is almost as good as the eating. This recipe is so simple, so quick, and so utterly satisfying, it’s bound to become a weeknight staple in your home, just like it is in mine!
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes, perfect for busy weeknights.
- Easy: Minimal steps, one pan, maximum deliciousness.
- Giftable: Okay, maybe not giftable raw, but perfect to bring a warm pan to a potluck or a friend who needs a comforting meal.
- Crowd-Pleasing: Kids and adults alike devour this cheesy, creamy goodness.
- One-Pan Wonder: Less mess means more time for relaxing after dinner!
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need for this cozy skillet:
- 1 10.5 oz can Cream of chicken with herbs: This is our secret weapon for instant creaminess and flavor. The “with herbs” adds an extra layer, but plain cream of chicken works too!
- 2 cups Rotisserie chicken: My go-to shortcut! Shredded or diced. Makes this recipe lightning fast. If you don’t have rotisserie, leftover cooked chicken works perfectly.
- 1 6 oz can French’s crispy fried onions: The absolute best crunchy topping! Don’t skip these.
- 5 Garlic cloves: Because you can never have too much garlic, right? Minced adds so much aromatic flavor.
- 3 cups Spinach, fresh: Adds a lovely touch of green and a little boost of nutrients. It wilts down to almost nothing, so don’t be shy!
- 2 1/2 cups Chicken stock: The liquid base for cooking our orzo and creating that creamy sauce. Use low-sodium if you prefer to control the salt.
- 16 oz Orzo, dry: This tiny pasta is amazing because it cooks quickly and gets wonderfully creamy, almost like risotto but way easier.
- 1 tsp All-purpose seasoning: Your favorite blend! I usually use one with garlic powder, onion powder, and herbs.
- 1 tsp Pepper, freshly cracked: Adds a nice little kick.
- 1/2 tsp Salt: Start with this, but you might need a tiny bit more depending on your stock and seasoning. Taste and adjust!
- 3 cups Monterey jack cheese: The star cheese! It melts beautifully and gives us that signature Monterey flavor. Shredded is best for easy melting.
- 1 16 oz container Sour cream: Stirred in at the end for extra richness and tang. Full-fat is decadent, but light works too.
How to Make It
Alright, let’s get this one-pan magic happening! You won’t believe how simple this is:
First things first, grab your largest skillet or a Dutch oven – the bigger, the better for one-pan meals!
Heat a little oil or butter in your pan over medium heat. Toss in your minced garlic and cook it for just about 30-60 seconds until it’s fragrant. Don’t let it burn!
Next, pour in the chicken stock and whisk in the can of cream of chicken soup with herbs until it’s smooth. Add your all-purpose seasoning, salt, and pepper. Give it a good stir and bring this mixture to a gentle simmer.
Now for the orzo! Pour the dry orzo pasta into the simmering liquid. Stir it well to make sure none of the little pieces stick to the bottom of the pan. Reduce the heat slightly to maintain a gentle simmer, and cook, stirring frequently (this is key to prevent sticking and encourage creaminess!), according to the orzo package directions, or until the orzo is tender and most of the liquid has been absorbed. This usually takes around 10-15 minutes.
Once the orzo is cooked and creamy, stir in the fresh spinach. Let it cook for just a minute or two until it wilts down. It disappears so quickly!
Now, stir in your cooked rotisserie chicken, the entire container of sour cream, and about 2 cups of the shredded Monterey Jack cheese. Stir everything gently until the cheese is melted and the sauce is wonderfully creamy and combined. Taste it at this point and add a little more salt or pepper if you think it needs it.
Remove the pan from the heat. Sprinkle the remaining cup of Monterey Jack cheese evenly over the top of the skillet. You can pop a lid on for a minute or two to help it melt, or just let the residual heat do its thing.
Right before serving, generously sprinkle those glorious crispy fried onions all over the top. The contrast of creamy pasta and crunchy onions is seriously the best part!
Serve it hot straight from the pan and watch it disappear!
Substitutions & Additions
This recipe is super flexible! Here are a few ideas to make it your own:
- Cheese Please: No Monterey Jack? Use Colby Jack, mild cheddar, or a mix! Pepper Jack would add a nice little kick.
- Protein Swap: Cooked turkey, leftover pork tenderloin, or even cooked shrimp would work in place of the chicken.
- Veggie Power: Feel free to add other quick-cooking veggies like frozen peas (stir in with the spinach), chopped bell peppers (sauté with the garlic), or mushrooms (sauté before adding liquid).
- Make it Extra Creamy: For even more richness, you could stir in a few ounces of cream cheese with the sour cream and Monterey Jack.
- Topping Alternatives: Crumbled cooked bacon, sliced green onions, or even some toasted breadcrumbs would make great crunchy toppings if you don’t have the fried onions.
Tips for Success
- Stir, Stir, Stir: Orzo can be a bit sticky! Stirring frequently while it cooks prevents it from clumping and sticking to the bottom of your pan.
- Adjust Liquid: If your orzo seems to be absorbing liquid too quickly and isn’t tender yet, add a splash more chicken stock (about 1/4 cup at a time) until it’s cooked through.
- Don’t Overcook Orzo: Cook it until it’s just tender, not mushy. It will continue to absorb liquid slightly after you remove it from the heat.
- Prep Ahead: You can shred your chicken and mince the garlic ahead of time to make assembly even quicker on a busy night. You can also grate the cheese!
- Don’t Boil Vigorously: Keep the liquid at a gentle simmer, not a rolling boil, to ensure the orzo cooks evenly and the sauce thickens properly.
How to Store It
If you actually have any leftovers (it’s rare in my house!), you can store them in an airtight container in the refrigerator for 3-4 days. When reheating, the orzo will have absorbed more liquid, so you might want to add a splash of chicken stock or milk to loosen it up and bring back that creamy texture. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave.
FAQs
Q: Can I use uncooked chicken?
A: This recipe relies on cooked chicken being added at the end. If you want to use raw chicken, you’ll need to cook diced chicken pieces in the pan before starting the recipe, then remove them and add them back in the step with the spinach.
Q: Can I make this ahead of time?
A: While it’s truly best fresh from the pan, you can make it ahead. The orzo will absorb more liquid as it sits, so you’ll definitely need to add liquid when reheating. The crispy onions should be added just before serving, even for leftovers.
Q: What if I don’t have orzo?
A: Other small pasta shapes like ditalini, acini di pepe, or even risotto rice could technically work, but the cooking time and liquid ratio would need significant adjustments. Orzo is highly recommended for this recipe!
Q: Is this dish spicy?
A: No, this version is very mild and comforting. If you like heat, add a pinch of red pepper flakes when you sauté the garlic!
Easy One-Pan Creamy Monterey Chicken Orzo Skillet
Equipment
- large skillet or Dutch oven The bigger, the better for one-pan meals!
Ingredients
Hauptzutaten
- 10.5 oz can Cream of chicken with herbs This is our secret weapon for instant creaminess and flavor. The "with herbs" adds an extra layer, but plain cream of chicken works too!
- 2 cups Rotisserie chicken Shredded or diced. My go-to shortcut! Makes this recipe lightning fast. If you don't have rotisserie, leftover cooked chicken works perfectly.
- 1 can French's crispy fried onions 6 oz. The absolute best crunchy topping! Don't skip these.
- 5 cloves Garlic Minced adds so much aromatic flavor.
- 3 cups Fresh spinach Adds a lovely touch of green and a little boost of nutrients. It wilts down to almost nothing, so don't be shy!
- 2.5 cups Chicken stock The liquid base for cooking our orzo and creating that creamy sauce. Use low-sodium if you prefer to control the salt.
- 16 oz Dry orzo pasta This tiny pasta is amazing because it cooks quickly and gets wonderfully creamy, almost like risotto but way easier.
- 1 tsp All-purpose seasoning Your favorite blend! I usually use one with garlic powder, onion powder, and herbs.
- 1 tsp Freshly cracked pepper
- 0.5 tsp Salt Start with this, but you might need a tiny bit more depending on your stock and seasoning. Taste and adjust!
- 3 cups Monterey Jack cheese The star cheese! It melts beautifully and gives us that signature Monterey flavor. Shredded is best for easy melting.
- 1 container Sour cream 16 oz. Stirred in at the end for extra richness and tang. Full-fat is decadent, but light works too.
Instructions
- First things first, grab your largest skillet or a Dutch oven – the bigger, the better for one-pan meals!
- Heat a little oil or butter in your pan over medium heat. Toss in your minced garlic and cook it for just about 30-60 seconds until it's fragrant. Don't let it burn!
- Next, pour in the chicken stock and whisk in the can of cream of chicken soup with herbs until it's smooth. Add your all-purpose seasoning, salt, and pepper. Give it a good stir and bring this mixture to a gentle simmer.
- Now for the orzo! Pour the dry orzo pasta into the simmering liquid. Stir it well to make sure none of the little pieces stick to the bottom of the pan. Reduce the heat slightly to maintain a gentle simmer, and cook, stirring frequently (this is key to prevent sticking and encourage creaminess!), according to the orzo package directions, or until the orzo is tender and most of the liquid has been absorbed. This usually takes around 10-15 minutes.
- Once the orzo is cooked and creamy, stir in the fresh spinach. Let it cook for just a minute or two until it wilts down. It disappears so quickly!
- Now, stir in your cooked rotisserie chicken, the entire container of sour cream, and about 2 cups of the shredded Monterey Jack cheese. Stir everything gently until the cheese is melted and the sauce is wonderfully creamy and combined. Taste it at this point and add a little more salt or pepper if you think it needs it.
- Remove the pan from the heat. Sprinkle the remaining cup of Monterey Jack cheese evenly over the top of the skillet. You can pop a lid on for a minute or two to help it melt, or just let the residual heat do its thing.
- Right before serving, generously sprinkle those glorious crispy fried onions all over the top. The contrast of creamy pasta and crunchy onions is seriously the best part!
- Serve it hot straight from the pan and watch it disappear!
Notes
- Cheese: Use Colby Jack, mild cheddar, or a mix! Pepper Jack would add a nice little kick.
- Protein: Cooked turkey, leftover pork tenderloin, or cooked shrimp work.
- Veggies: Add frozen peas (stir in with spinach), chopped bell peppers (sauté with garlic), or mushrooms (sauté before adding liquid).
- Extra Creamy: Stir in cream cheese with sour cream and Monterey Jack.
- Toppings: Crumbled cooked bacon, sliced green onions, or toasted breadcrumbs. Tips for Success:
- Stir: Stir frequently while orzo cooks to prevent clumping and sticking.
- Adjust Liquid: If orzo absorbs liquid too quickly, add a splash more chicken stock (1/4 cup at a time).
- Don't Overcook: Cook orzo until just tender, not mushy.
- Prep Ahead: Shred chicken, mince garlic, and grate cheese ahead of time.
- Gentle Simmer: Keep liquid at a gentle simmer, not a rolling boil. Storage:
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Orzo will absorb more liquid when stored. Add a splash of chicken stock or milk when reheating to restore creaminess.
- Reheat gently on the stovetop over low heat or in the microwave.
- Add crispy onions just before serving leftovers.