Description
This Easy Balsamic Chicken & Veggie Orzo is a flavorful one-pan meal featuring juicy chicken, tender orzo, and vibrant vegetables glazed with tangy balsamic vinegar. Perfect for busy weeknights, it comes together in just 30 minutes with minimal cleanup.
Ingredients
4 boneless, skinless chicken breasts
1 cup orzo pasta
2 cups chicken broth
1 cup cherry tomatoes, halved
1 zucchini, diced
1 bell pepper, diced
1 red onion, chopped
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish
Instructions
- 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 chicken for 6-7 minutes per side until golden brown and cooked through (165°F). Remove and rest.
- In the same pan, add the remaining olive oil. Sauté the chopped red onion for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add the diced bell pepper and zucchini, cooking for 3-4 minutes until they start to soften. Stir in the orzo to coat with oil and vegetables.
- 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 orzo is tender and most liquid absorbed.
- Slice the rested chicken into strips. Add cherry tomatoes, balsamic vinegar, and remaining oregano to the pan. Fold in the chicken and cook 2-3 minutes until tomatoes are warmed and balsamic creates a glaze.
- Remove from heat, garnish with fresh basil, and serve hot.
Notes
Swap chicken breasts for thighs for extra flavor.
Use seasonal vegetables like mushrooms, asparagus, or spinach for variety.
Make it gluten-free by substituting gluten-free pasta for orzo.
Add cream or Parmesan at the end for a creamy version.
For a vegan option, omit chicken and use vegetable broth with chickpeas or extra vegetables.
Leftovers store up to 3 days in the refrigerator; add broth when reheating.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 75mg
