Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
