Description
This Monterey Chicken One Pan Orzo recipe combines tender seared chicken breasts with flavorful sautéed vegetables and tender orzo, all cooked together in one skillet for an easy, hearty meal. Finished with a drizzle of barbecue sauce, it’s a delicious and convenient dinner option perfect for busy weeknights.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper, to taste
- Nonstick cooking spray
Orzo and Vegetables
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 3 cloves garlic, minced
Finishing Sauce
- ½ cup barbecue sauce
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly spray a large oven-safe skillet with nonstick cooking spray to prevent sticking.
- Season and Sear Chicken: Season the chicken breasts generously with salt and pepper. Place them in the heated skillet over medium-high heat and sear each side for about 5 minutes until they develop a golden-brown crust.
- Sauté Vegetables: Remove the chicken temporarily from the skillet. Add the diced bell peppers, zucchini, and minced garlic to the same skillet and sauté for about 3 minutes until the vegetables start to soften and become fragrant.
- Add Orzo and Broth: Stir in the orzo pasta and pour in the chicken broth. Return the chicken breasts to the skillet, nestling them among the orzo and vegetables. Bring the mixture to a gentle boil. Cover the skillet with a lid or foil to trap steam.
- Bake in Oven: Transfer the covered skillet to the preheated oven and bake for 20-25 minutes. Check that the chicken has reached an internal temperature of 165°F (75°C) and that the orzo is tender.
- Serve: Remove from the oven and plate the chicken with the orzo and vegetables. Drizzle barbecue sauce over the chicken just before serving to add a smoky, tangy finish.
Notes
- You can substitute turkey breasts if preferred for leaner protein.
- If you don’t have an oven-safe skillet, transfer everything to a baking dish after searing the chicken.
- Feel free to add other vegetables like cherry tomatoes or mushrooms for added flavor.
- Make sure not to overcook the orzo; it should be tender but not mushy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
