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Easy Balsamic Chicken & Veggie Orzo Recipe

Easy Balsamic Chicken & Veggie Orzo Recipe
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★★★★★

4.8 from 5 reviews

Easy Balsamic Chicken & Veggie Orzo is a flavorful Mediterranean-inspired one-pan meal featuring tender chicken breasts, vibrant vegetables, and orzo pasta cooked in a savory balsamic glaze. This dish is quick to prepare, perfect for weeknight dinners, and offers a balanced combination of protein, veggies, and carbs all in one skillet.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 1 tablespoon olive oil (for cooking chicken)

Vegetables & Pasta

  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil (for sautéing vegetables)

Finishing Touches

  • 3 tablespoons balsamic vinegar
  • Fresh basil for garnish

Instructions

  1. Prepare the Chicken: Season the chicken breasts evenly with salt, pepper, and half of the dried oregano. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side until they develop a golden crust and reach an internal temperature of 165°F. Remove from the pan and let rest.
  2. Sauté the Vegetables: Using the same pan, add the remaining tablespoon of olive oil. Sauté the chopped red onion for 2-3 minutes until it softens. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to prevent burning.
  3. Add Vegetables and Orzo: Stir in the diced bell pepper and zucchini, cooking for about 3-4 minutes until they start to soften. Add the orzo pasta, stirring well to coat it with the oils and vegetables for even flavor integration.
  4. Add Liquid and Simmer: Pour in the chicken broth and bring the mixture to a boil. Lower the heat to medium-low, cover the skillet, and let the orzo simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.
  5. Finish the Dish: Slice the rested chicken breasts into strips. Add the cherry tomatoes, balsamic vinegar, and remaining oregano to the pan. Gently fold in the sliced chicken and cook for another 2-3 minutes, allowing the tomatoes to warm through and the balsamic to form a light, flavorful glaze.
  6. Serve: Remove the skillet from heat. Garnish with fresh basil leaves and serve the dish immediately while it’s hot and flavorful.

Notes

  • For even cooking, pound the chicken breasts to about ¾ inch thickness.
  • Stir orzo occasionally to prevent sticking; add more broth if needed during cooking.
  • Feel free to swap vegetables with seasonal options like asparagus, mushrooms, or yellow squash.
  • Use high-quality balsamic vinegar for the best glaze and flavor depth.
  • The recipe scales well for larger groups—double the ingredients and use a larger pan.
  • Leftovers keep up to 3 days in the fridge; add broth when reheating to loosen the orzo.
  • This dish can be made gluten-free by using gluten-free pasta instead of regular orzo.
  • Not recommended for freezing due to textural changes in the pasta.

Nutrition

Keywords: balsamic chicken, orzo pasta, one-pan meal, easy dinner, Mediterranean recipe, healthy chicken dinner

Find it online: https://kitchenwithkai.com/easy-balsamic-chicken-and-veggie-orzo-recipe/