If you’re craving a dish that brings bold flavors and comforting textures together in a delightful way, you absolutely need to try the Queso Smothered Chicken with Southwest Orzo Recipe. This meal is a vibrant celebration of smoky, spicy, and creamy elements all in one plate, with tender grilled chicken bathed in a luscious queso sauce and nestled on a bed of zesty Southwest-inspired orzo. It’s a guaranteed crowd-pleaser that feels both special and wonderfully approachable—perfect for a weeknight dinner or whenever you want to impress your taste buds.
Ingredients You’ll Need
This recipe keeps things straightforward yet flavorful; each ingredient is carefully chosen to create layers of taste and texture you’ll love. From the marinade that infuses the chicken with smoky depth to the creamy Velveeta cheese that smothers everything in cheesy goodness, every component plays a key role.
- Lawry’s Baja Chipotle Marinade: Adds a smoky and spicy punch that makes the chicken irresistible and juicy.
- Boneless chicken breasts: Pounded flat for even grilling and tenderness throughout.
- Olive oil: Helps to toast the orzo for that lovely nutty undertone before cooking.
- Orzo: The perfect vessel to soak up all those Southwest flavors and juicy chicken juices.
- Chicken broth: Provides savory depth to the orzo as it simmers and softens.
- Tomato paste: Concentrated tomato flavor that enriches the orzo’s base with a subtle tang.
- Southwest Seasoning or chili powder: Infuses the orzo with vibrant, smoky spices characteristic of Southwest cuisine.
- Velveeta cheese: Melts smoothly into a creamy, dreamy queso sauce perfect for smothering chicken.
- Diced tomatoes and green chilies (undrained): Adds brightness, a touch of acidity, and mild heat to the queso sauce.
How to Make Queso Smothered Chicken with Southwest Orzo Recipe
Step 1: Marinate and Grill the Chicken
Start by pouring the Lawry’s Baja Chipotle Marinade generously over your pounded chicken breasts. Let them soak up those smoky, chipotle-infused flavors in the fridge for at least 30 minutes, or up to overnight if you have the time. Grilling the chicken over medium heat until perfectly done (165 degrees internal temperature) will lock in those juices and create that irresistible char that makes every bite sing.
Step 2: Toast the Orzo
While your chicken grills, seize the chance to give your orzo a toasty foundation. Heat the olive oil in a large saucepan over medium heat, and add the orzo. Keep it moving with constant stirring so it turns a lovely golden brown without burning—this step builds a subtle nutty flavor that makes the orzo extra special.
Step 3: Simmer the Southwest-Flavored Orzo
Next, stir in the Southwest Seasoning or chili powder and tomato paste to the toasted orzo, coating every grain in that bold spice and rich tomato goodness. Pour in the chicken broth, bring everything to a boil, then reduce to a simmer. Cover and let it cook gently for 15 to 20 minutes until the orzo is tender and infused with all those savory Southwest flavors. Fluff it with a fork to keep it light and fluffy.
Step 4: Prepare the Velveeta Queso Sauce
In a medium bowl, combine the diced tomatoes and green chilies (undrained) with the Velveeta cheese chunks. Microwave this mixture on high in 30-second bursts, stirring in between, until the cheese melts into a smooth, luscious queso. This creamy dip is what brings the whole dish together with its silky texture and mild heat.
Step 5: Assemble Your Queso Smothered Chicken with Southwest Orzo Recipe
On each plate, lay down a generous scoop of that flavorful orzo first, then crown it with a juicy grilled chicken breast. Ladle 3 to 4 tablespoons of the melted queso sauce over the top, letting it drizzle over the sides and soak into the orzo below. Voilà ! You have a plateful of comfort, spice, and cheesy goodness all in one.
How to Serve Queso Smothered Chicken with Southwest Orzo Recipe
Garnishes
To elevate the dish further, think about adding fresh garnishes like chopped cilantro, a squeeze of lime, or even some sliced jalapeños if you crave extra heat. These touches bring brightness and a pop of color that make the meal feel fresh and festive.
Side Dishes
Since the Queso Smothered Chicken with Southwest Orzo Recipe packs a lot of hearty flavors, pair it with lighter sides like a crisp mixed green salad or roasted vegetables. Cornbread or warm tortillas can also complement the Southwest vibe perfectly.
Creative Ways to Present
For a fun twist, serve the grilled chicken sliced into strips over the orzo, layering the queso to create a beautiful, enticing stack. Or turn it into a burrito bowl by adding avocado slices, black beans, and a dollop of sour cream for a complete and satisfying meal.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers in airtight containers in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making your next meal just as delicious if not better.
Freezing
If you want to save some for later, freeze the grilled chicken and queso sauce separately in freezer-safe containers for up to 2 months. Keep the orzo plain or freeze it separately to maintain texture.
Reheating
Reheat the chicken and orzo in the microwave or on the stovetop gently to avoid drying out the chicken. Warm the queso sauce slowly in short bursts and stir well to restore its creamy consistency before pouring it back over the chicken and orzo.
FAQs
Can I use a different marinade if I don’t have Lawry’s Baja Chipotle?
Absolutely! While Lawry’s Baja Chipotle brings a unique smoky-spicy flavor, you can substitute with any chipotle or mesquite marinade you enjoy. Feel free to experiment with homemade spice blends as well.
Is Velveeta the only cheese that works for the queso sauce?
Velveeta melts beautifully and creates that signature creamy texture, but you can try other mild melting cheeses like Monterey Jack or a combination of cheeses. Just keep in mind the texture might be slightly different.
Can this recipe be made vegetarian?
Definitely! Swap the chicken for hearty grilled vegetables like portobello mushrooms or zucchini, and use vegetable broth in the orzo. The queso and spices will still deliver plenty of flavor.
How spicy is this dish?
This recipe strikes a nice balance of smoky and mildly spicy flavors. If you prefer more heat, add extra chili powder or fresh jalapeños. For less spice, reduce the seasoning or omit the green chilies.
What if I don’t have orzo on hand?
Orzo is perfect for this recipe due to its size and texture, but you can substitute with other small pasta shapes like acini di pepe or even couscous for a similar effect.
Final Thoughts
This Queso Smothered Chicken with Southwest Orzo Recipe is a shining example of how simple ingredients come together to create something truly memorable. Whether you’re feeding family or entertaining friends, it’s a dish that brings comfort, spice, and smiles to the table. Give it a try—you might just find your new favorite weeknight dinner!
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Queso Smothered Chicken with Southwest Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American Southwestern
Description
Queso Smothered Chicken is a flavorful dish featuring juicy grilled chicken breasts marinated in a zesty Lawry’s Baja Chipotle sauce, served atop creamy Southwest-seasoned orzo pasta, and generously topped with a rich Velveeta cheese and diced green chili sauce. This easy-to-make meal combines smoky, cheesy, and spicy notes perfect for a hearty family dinner.
Ingredients
For the Chicken Marinade and Cooking
- 1 bottle Lawry’s Baja Chipotle 30 minute marinade (or Mesquite)
- 4 boneless chicken breasts, pounded to an even thickness
- 1 Tbsp olive oil
For the Orzo
- 1 cup orzo
- 2 cups chicken broth
- 2 Tbsp tomato paste
- 2 tsp Southwest Seasoning or chili powder
For the Queso Sauce
- 1 (8-oz) package Velveeta, diced
- 1 (10-oz) can diced tomatoes and green chilies, undrained
Instructions
- Marinate the Chicken: Pour the Baja Chipotle marinade over the pounded chicken breasts. Cover and refrigerate for at least 30 minutes or overnight for enhanced flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken until fully cooked, reaching an internal temperature of 165°F (74°C). Remove from grill and set aside.
- Prepare the Orzo: While the chicken grills, heat olive oil in a large saucepan over medium heat. Add orzo and cook, stirring constantly, until it is lightly browned but not burnt, about 3-5 minutes.
- Cook the Orzo: Stir in Southwest Seasoning or chili powder and tomato paste into the browned orzo. Pour in chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 to 20 minutes until the orzo is tender and has absorbed the liquid. Fluff the orzo with a fork.
- Make the Queso Sauce: In a microwave-safe bowl, combine diced Velveeta and the undrained canned diced tomatoes and green chilies. Microwave on high in 30-second intervals, stirring in between, until the cheese is completely melted and the sauce is smooth.
- Assemble the Queso Smothered Chicken: On each plate, place one-quarter of the cooked orzo, top with a grilled chicken breast, then pour 3-4 tablespoons of the warm queso sauce over the chicken and orzo. Serve immediately.
Notes
- Marinating the chicken overnight will deepen the flavor and tenderness.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- The orzo can be substituted with other small pasta shapes if preferred.
- The queso sauce can also be made on the stove in a double boiler if you prefer not to use a microwave.
- Adjust the amount of Southwest seasoning or chili powder according to your preferred spice level.
