Name: Easy Balsamic Chicken & Veggie Orzo Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper to taste; 1/2 teaspoon dried oregano (for seasoning chicken); 1 tablespoon olive oil (for cooking chicken); 1 teaspoon dried oregano (for vegetables and finishing); 1 tablespoon olive oil (for sautéing vegetables); 1 red onion, chopped; 2 cloves garlic, minced; 1 bell pepper, diced; 1 zucchini, diced; 1 cup orzo pasta; 2 cups chicken broth; 1 cup cherry tomatoes, halved; 3 tablespoons balsamic vinegar; Fresh basil leaves for garnish

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Introduction

This Easy Balsamic Chicken & Veggie Orzo is a flavorful and comforting one-pan meal that combines tender chicken, vibrant vegetables, and hearty orzo pasta. The balsamic glaze adds a subtle tang that brings all the ingredients together beautifully. Perfect for a busy weeknight dinner!

A close-up view of a large shallow pan filled with a colorful mix of grilled chicken breasts and sautéed vegetables on top of a base of orzo pasta. The pan holds four pieces of golden-brown grilled chicken with dark char marks, sitting atop a vibrant mix of diced red and yellow bell peppers, halved cherry tomatoes, sliced green zucchini, red onion chunks, and mushroom slices. The orzo pasta underneath is light golden, cooked, and mixed evenly with the vegetables. Fresh chopped herbs are sprinkled over the dish, giving a fresh green touch throughout. The background shows a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Season the chicken breasts 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 for 6-7 minutes per side until golden and cooked through (internal temperature should reach 165°F). Remove the chicken and set aside to rest.
Step 2: In the same pan, add the remaining tablespoon of olive oil. Add the chopped red onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add the diced bell pepper and zucchini to the pan, cooking for 3-4 minutes until they start to soften. Stir in the orzo, coating it well with the oil and vegetables.
Step 4: Pour in the chicken broth and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes. Stir occasionally until the orzo is tender and has absorbed most of the liquid.
Step 5: Slice the rested chicken into strips. Add the cherry tomatoes, balsamic vinegar, and remaining oregano to the pan. Gently fold in the chicken and cook for 2-3 minutes until the tomatoes are warmed through and the balsamic glaze forms a light coating.
Step 6: Remove from heat and garnish with fresh basil leaves. Serve immediately while hot.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, richer flavor.
Add spinach or kale with the vegetables for extra greens.
Swap orzo for quinoa or couscous if preferred.
Fresh oregano can be used instead of dried for a brighter herb taste.
If you like a sweeter glaze, add a small drizzle of honey to the balsamic vinegar before adding to the pan.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of broth or water if the orzo seems dry when reheating.

How to Serve

The image shows a white plate filled with a colorful and fresh looking dish made of several layers. The base layer consists of small, brown, rice-shaped pasta mixed with small bright green pieces of zucchini. On top of this base, there are chunks of grilled, brown chicken with visible grill marks, and scattered around are red and yellow pieces of bell peppers. There are also halved red cherry tomatoes adding a juicy texture. The dish is garnished with a fresh green basil leaf in the center. Everything is set on a white marbled textured surface, and a woman's hand is partially visible on the side, holding the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, substitute the orzo with a gluten-free grain such as quinoa or gluten-free pasta to keep it gluten-free.

Can I prepare this recipe in advance?

You can cook the chicken and vegetables ahead of time, but it’s best to combine them with the orzo and balsamic glaze just before serving to keep the textures fresh and flavors vibrant.