Easy Balsamic Chicken & Veggie Orzo Recipe
This Easy Balsamic Chicken & Veggie Orzo is a wholesome and flavorful one-pan meal featuring tender chicken breasts cooked to perfection, combined with sautéed fresh vegetables, orzo pasta, and a tantalizing balsamic glaze. Perfect for a quick weeknight dinner, it offers a balance of protein, veggies, and carbs in a savory, lightly tangy dish garnished with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon dried oregano (for seasoning chicken)
- 1 tablespoon olive oil (for cooking chicken)
Vegetables and Orzo
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil (for sautéing vegetables)
- 1/2 teaspoon dried oregano (for finishing dish)
- 3 tablespoons balsamic vinegar
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with salt, pepper, and half of the dried oregano. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Cook the chicken breasts for about 6-7 minutes per side until they are golden brown and reach an internal temperature of 165°F. Remove the chicken from the pan and set aside to rest.
- Sauté the Vegetables: In the same pan, add the remaining tablespoon of olive oil. Add the chopped red onion and sauté for 2-3 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant, stirring frequently to prevent burning.
- Add Vegetables and Orzo: Add the diced bell pepper and zucchini to the pan and cook for 3-4 minutes until they start to soften. Stir in the orzo pasta, coating it well with the oil and vegetables.
- Add Liquid and Simmer: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pan, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Finish the Dish: Slice the rested chicken into strips. Add the halved cherry tomatoes, balsamic vinegar, and the remaining oregano into the pan. Gently fold in the sliced chicken and cook everything together for 2-3 minutes until the tomatoes are warmed through and the balsamic vinegar forms a light glaze coating the ingredients.
- Serve: Remove the pan from the heat. Garnish the dish with fresh basil leaves and serve immediately while hot for the best flavor and texture.
Notes
- For a vegetarian version, omit the chicken and substitute vegetable broth for chicken broth, and add extra protein like chickpeas.
- Use gluten-free orzo or a different small pasta to make this dish gluten-free.
- If balsamic vinegar is too tangy, reduce to 2 tablespoons or add a pinch of honey for sweetness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: balsamic chicken, orzo pasta, easy chicken dinner, one-pan meal, chicken and vegetables, quick dinner recipe
