This balsamic chicken with orzo and vegetables is a quick, hearty, and flavorful one-pan dinner that’s perfect for busy weeknights. With tender chicken, lightly sautéed vegetables, and orzo pasta all simmered in a tangy balsamic glaze, it’s a Mediterranean-inspired dish I love to whip up when I want something satisfying without spending hours in the kitchen.
Why You’ll Love This Recipe
I like how this dish brings together protein, carbs, and veggies all in one skillet, making cleanup simple and fast. The balsamic glaze gives everything a delicious tangy-sweet finish, and I can easily adjust the vegetables based on what I have in the fridge. It’s ready in just 30 minutes, making it a lifesaver on nights when time is short. Plus, the orzo soaks up all the flavors beautifully, creating a creamy, risotto-like texture without the effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 tbsp balsamic vinegar
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Fresh basil for garnish
directions
I start by seasoning the chicken with salt, pepper, and half the oregano. Then I heat 1 tablespoon of olive oil in a large skillet over medium-high heat and cook the chicken for about 6-7 minutes on each side until it’s golden and fully cooked. Once done, I remove it from the pan and set it aside.
In the same skillet, I add the remaining tablespoon of olive oil and sauté the chopped red onion for 2-3 minutes. Then I toss in the garlic and let it cook for 30 seconds until fragrant.
I add the diced bell pepper and zucchini, cooking them for 3-4 minutes until they’re slightly softened. Then I stir in the orzo pasta to coat it with all the flavorful oil and vegetables.
Next, I pour in the chicken broth and bring it to a boil. Once boiling, I reduce the heat, cover the pan, and let it simmer for about 10-12 minutes until the orzo is tender and most of the liquid is absorbed.
While the orzo cooks, I slice the chicken into strips. Then I add the cherry tomatoes, balsamic vinegar, and remaining oregano to the pan. I fold the chicken back into the mix and let everything cook for another 2-3 minutes until it’s all warmed through and lightly glazed.
I finish by removing the pan from the heat, garnishing with fresh basil, and serving it hot.
Servings and timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
When I want to switch things up, I sometimes swap out the vegetables for whatever’s in season—like asparagus, mushrooms, or squash. If I’m craving something richer, I stir in a bit of cream or grated Parmesan cheese just before serving. Using high-quality balsamic vinegar really elevates the flavor, and I’ve even tried this with chicken thighs instead of breasts for a juicier result.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of chicken broth or water to loosen the orzo and warm it gently on the stove or in the microwave. It’s just as tasty the next day, making it a great option for meal prep too.
FAQs
How do I keep the orzo from sticking to the pan?
I make sure to stir the orzo a few times while it cooks and add more broth if it looks too dry. Using a nonstick or heavy-bottomed skillet also helps prevent sticking.
Can I use another type of pasta instead of orzo?
Yes, I’ve tried this recipe with small pasta shapes like ditalini or couscous. Just keep in mind that cooking times and liquid amounts may vary slightly.
What’s the best way to know if the chicken is fully cooked?
I check that the internal temperature reaches 165°F (75°C). The juices should also run clear, and the meat should be white throughout.
Can I make this dish vegetarian?
Definitely. I just leave out the chicken and use vegetable broth instead of chicken broth. I sometimes add chickpeas or white beans for extra protein.
Is this dish good for meal prep?
Yes, it holds up well in the fridge and reheats nicely. I often make a double batch and enjoy it for lunch over the next few days.
Conclusion
This balsamic chicken with orzo and vegetables is one of my favorite go-to meals when I want something comforting, wholesome, and easy to prepare. It’s got everything I need in one pan—tender meat, hearty pasta, and fresh vegetables all wrapped in a savory-sweet glaze. Whether I’m cooking for family or prepping lunches for the week, this recipe never lets me down.
A quick and flavorful one-pan meal featuring tender chicken, orzo pasta, and fresh vegetables glazed with balsamic vinegar. Ready in just 30 minutes for a complete weeknight dinner.
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 tbsp balsamic vinegar
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Fresh basil for garnish
Instructions
Season chicken with salt, pepper, and half the oregano. Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook chicken 6-7 minutes per side until golden and cooked through. Remove and set aside.
In the same pan, add remaining olive oil and sauté red onion for 2-3 minutes. Add garlic and cook 30 seconds until fragrant.
Add bell pepper and zucchini, cooking 3-4 minutes until softened. Stir in orzo pasta to coat with oil and vegetables.
Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer 10-12 minutes until orzo is tender and most liquid is absorbed.
Slice chicken into strips. Add cherry tomatoes, balsamic vinegar, and remaining oregano to pan. Fold in chicken and cook 2-3 minutes until warmed through and lightly glazed.
Remove from heat, garnish with fresh basil, and serve hot.
Notes
Pound chicken breasts to even thickness for uniform cooking.
Stir orzo occasionally to prevent sticking; add more broth if needed.
Swap vegetables like asparagus, mushrooms, or squash for variety.
Use high-quality balsamic vinegar for best flavor.
For a creamier dish, stir in a splash of cream or Parmesan before serving.
