Easy Balsamic Chicken & Veggie Orzo Recipe
This Easy Balsamic Chicken & Veggie Orzo is a flavorful, one-pan meal featuring tender chicken breasts sautéed to perfection, paired with vibrant vegetables and orzo pasta simmered in chicken broth and finished with a tangy balsamic glaze. Garnished with fresh basil, it’s a quick and delicious dinner that combines savory, tangy, and fresh flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
Chicken
- 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)
Vegetables & Pasta
- 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
Finishing
- 3 tablespoons balsamic vinegar
- Fresh basil leaves for garnish
Instructions
- Prepare the Chicken: Season the chicken breasts with salt, pepper, and half the dried oregano. Heat 1 tablespoon 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 turn golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped red onion and cook for 2-3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add Vegetables and Orzo: Add the diced bell pepper and zucchini to the skillet. Cook for 3-4 minutes until they begin to soften. Pour in the orzo pasta and stir well to coat the pasta with oil and vegetables.
- Add Liquid and Simmer: Pour in 2 cups of chicken broth and bring the mixture to a boil. Reduce the heat to medium-low, cover the skillet, and simmer for 10-12 minutes. Stir occasionally until the orzo is tender and most of the liquid has absorbed.
- Finish the Dish: Slice the rested chicken breasts into strips. Add the halved cherry tomatoes, balsamic vinegar, and remaining dried oregano to the pan. Gently fold in the sliced chicken and cook for 2-3 minutes until the tomatoes warm through and the balsamic vinegar forms a light glaze around the ingredients.
- Serve: Remove the skillet from heat. Garnish the dish with fresh basil leaves. Serve immediately while hot.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) to guarantee it is fully cooked.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- Feel free to add other vegetables like mushrooms or spinach according to preference.
- For a vegan version, replace chicken with firm tofu and use vegetable broth.
- Stir the orzo occasionally during simmering to prevent sticking.
- Fresh basil adds a fragrant finish, but parsley or cilantro can be used alternatively.
Keywords: balsamic chicken, orzo, chicken and vegetable skillet, easy dinner recipe, Mediterranean chicken, one pan meal, healthy chicken recipe
