Balsamic Chicken & Veggie Orzo (Print-Friendly Version)
Juicy chicken, fresh vegetables, and orzo pasta come together in a flavorful balsamic glaze for a quick, satisfying one-pan meal.
# Ingredients List:
01 -
4 boneless, skinless chicken breasts
02 -
1 cup orzo pasta
03 -
2 cups chicken broth
04 -
1 cup cherry tomatoes, halved
05 -
1 zucchini, diced
06 -
1 bell pepper, diced
07 -
1 red onion, chopped
08 -
3 tablespoons balsamic vinegar
09 -
2 tablespoons olive oil
10 -
2 cloves garlic, minced
11 -
1 teaspoon dried oregano
12 -
Salt and pepper to taste
13 -
Fresh basil for garnish
# How to Make It:
01 -
Season the chicken breasts with salt, pepper, and half the oregano. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken and set aside to rest.
02 -
In the same pan, add the remaining tablespoon of olive oil. Add the chopped red onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
03 -
Add the diced bell pepper and zucchini to the pan, cooking for 3-4 minutes until they begin to soften. Pour in the orzo pasta, stirring to coat with the oil and vegetables.
04 -
Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
05 -
Slice the rested chicken into strips. Add the cherry tomatoes, balsamic vinegar, and remaining oregano to the pan. Gently fold in the sliced chicken and cook for 2-3 minutes until the tomatoes are warmed through and the balsamic creates a light glaze.
06 -
Remove from heat and garnish with fresh basil leaves. Serve immediately while hot.
# Extra Tips:
01 -
Pound the chicken breasts to an even thickness (about ¾ inch) for more uniform cooking. This prevents overcooking the thinner parts while ensuring the thicker sections reach safe temperatures.
02 -
Stir the orzo occasionally during cooking to prevent sticking. If the liquid absorbs too quickly before the orzo is tender, add a bit more chicken broth or water.
03 -
Feel free to substitute vegetables based on seasonality or preference. Asparagus, mushrooms, or yellow squash work beautifully in this recipe.
04 -
Use a good-quality balsamic vinegar for the best flavor. The acidity will mellow during cooking, creating a lovely glaze.