Name: Monterey Chicken One Pan Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil or butter; 1 lb boneless, skinless chicken breasts or thighs; Salt, to taste; Pepper, to taste; Garlic powder (optional); 10.5 oz can cream of chicken soup with herbs; 16 oz container sour cream; 1 cup dry orzo pasta; 1½ cups chicken broth; Shredded Monterey Jack or cheddar cheese (optional); 6 oz can French’s crispy fried onions

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Creamy orzo, tender chicken, and rich flavor come together in this comforting one-skillet Monterey Chicken Orzo. I cook everything in one pan—from the savory chicken and orzo to the smooth sauce—and finish it all with a generous layer of crispy fried onions that add the perfect golden crunch. It’s a warm, hearty dish that feels like a hug in a bowl.

Why You’ll Love This Recipe

I love how this dish combines convenience and comfort in one skillet. The creamy sauce coats every bite of the orzo and chicken, and the crispy fried onions on top add the kind of texture that makes this recipe extra satisfying. Whether I’m making it for family dinner or meal prepping for the week, it’s an easy go-to that always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

10.5 oz can cream of chicken soup with herbs
16 oz container sour cream
6 oz can French’s crispy fried onions
1 lb boneless, skinless chicken breasts or thighs
1 cup dry orzo pasta
1½ cups chicken broth
1 tablespoon olive oil or butter
Salt
Pepper
Garlic powder (optional)
Shredded Monterey Jack or cheddar cheese (optional)

Directions

I heat olive oil or butter in a large oven-safe skillet over medium heat.
I season the chicken with salt, pepper, and a bit of garlic powder, then sear it until golden on both sides (it doesn’t need to be fully cooked). I remove it from the skillet and set it aside.
In the same skillet, I stir together the cream of chicken soup, sour cream, orzo, and chicken broth until smooth.
I return the seared chicken to the skillet, nestling it into the creamy orzo mixture.
I cover the pan with a lid or foil and let it simmer over low heat for about 15–20 minutes, stirring once or twice, until the orzo is tender and the chicken is cooked through.
Once everything is cooked, I top the dish with shredded cheese (if using) and crispy fried onions.
I place the skillet under the broiler for 2–3 minutes, just until the onions are golden and everything is bubbling.
I let it sit for a few minutes before serving to let the sauce thicken slightly.

Servings and timing

This recipe serves 4 people and takes about 35 minutes total. It’s mostly hands-off once everything is in the skillet, which makes it great for busy evenings.

Variations

Sometimes I stir in steamed broccoli before broiling. If I want a lighter version, I swap the sour cream for plain Greek yogurt. I also love adding a pinch of smoked paprika or a few dashes of hot sauce to the sauce for a little kick.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of chicken broth or milk to loosen the sauce. I usually reheat it on the stovetop over low heat or in the microwave. I top with a few extra crispy onions before serving to bring back that crunch.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, I stir in shredded cooked chicken during the last 5 minutes of cooking to warm it through, then top and broil as usual.

What if I don’t have an oven-safe skillet?

I cook everything on the stovetop, then transfer it to a baking dish before adding the onions and broiling.

Can I use another type of pasta?

Small shapes like macaroni or ditalini can work, but I love using orzo because it cooks evenly and gives a creamy risotto-like texture.

How do I keep the orzo from sticking?

I stir it once or twice during simmering and make sure there’s enough liquid in the pan. If it starts to get too thick, I add a bit more broth.

Can I make this dish vegetarian?

Yes, I skip the chicken and use vegetable broth. I sometimes add mushrooms, spinach, or chickpeas for added texture and protein.

Conclusion

Monterey Chicken One Pan Orzo is one of my favorite comfort meals—rich, creamy, and full of flavor with barely any cleanup. The orzo cooks perfectly in the sauce, the chicken stays juicy, and that crunchy fried onion topping brings it all together. Whether I’m cooking for my family or just want something cozy for myself, this recipe always delivers.

Monterey Chicken One Pan Orzo