Easy Balsamic Chicken & Veggie Orzo is the one-pan wonder that solved my weeknight dinner dilemma. I developed this recipe on a particularly hectic Tuesday when I needed something quick, nutritious, and impressive enough that my kids wouldn’t complain. The tangy balsamic glaze combined with tender chicken and colorful vegetables creates a restaurant-quality meal that’s ready in 30 minutes.
Table of Contents
Ingredients for Easy Balsamic Chicken & Veggie Orzo
The key to making this Easy Balsamic Chicken & Veggie Orzo successful is using quality balsamic vinegar and fresh vegetables. I always choose a balsamic that’s at least moderately aged because it provides that perfect balance of sweetness and tanginess without being too sharp.
- 4 boneless, skinless chicken breasts (about 1.5 lbs, pounded to 3/4 inch thickness)
- 1 cup orzo pasta (uncooked)
- 2 cups chicken broth – I recommend using low-sodium so you can control the salt level
- 1 cup cherry tomatoes (halved)
- 1 medium zucchini (diced into 1/2 inch pieces)
- 1 bell pepper, any color (diced) – My preference is red or yellow for sweetness and color
- 1 small red onion (chopped)
- 3 tablespoons balsamic vinegar – I usually use a good quality aged balsamic for the best flavor
- 2 tablespoons olive oil (divided)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves (for garnish) – Pro tip: tear them by hand rather than cutting to prevent browning
Step-by-Step Instructions
I recommend pounding your chicken breasts to an even thickness before you begin, as this ensures they cook uniformly and stay juicy. In my experience, prepping all your vegetables first makes the cooking process flow smoothly since this recipe moves quickly.
Step 1: Season the chicken breasts on both sides with salt, pepper, and half of the oregano. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken breasts and cook for 6 to 7 minutes per side until golden brown with an internal temperature of 165°F. The chicken should have a nice caramelized crust. Remove from pan and set aside on a plate to rest.
Step 2: In the same pan with the flavorful browned bits, add the remaining tablespoon of olive oil over medium heat. Add the chopped red onion and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant but not browned, as burned garlic tastes bitter.
Step 3: Add the diced bell pepper and zucchini to the pan, stirring to combine. Cook for 3 to 4 minutes until the vegetables begin to soften but still have some crunch. The edges should start to get slightly golden. Pour in the orzo pasta and stir well to coat each piece with the oil and vegetables.
Step 4: Pour in the chicken broth and bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover with a lid, and simmer for 10 to 12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom. The orzo should be tender and have absorbed most of the liquid. If it looks dry before the orzo is cooked, add a splash more broth or water.
Step 5: While the orzo cooks, slice the rested chicken into strips about 1/2 inch thick. Add the halved cherry tomatoes, balsamic vinegar, and remaining oregano to the pan with the orzo. Gently fold in the sliced chicken and cook uncovered for 2 to 3 minutes until the tomatoes are warmed through and beginning to soften. The balsamic will create a light glaze that coats everything beautifully.
Step 6: Remove from heat and taste, adjusting salt and pepper if needed. Garnish with fresh torn basil leaves and serve immediately while hot. The dish is best enjoyed fresh, as the orzo continues to absorb liquid as it sits.
Perfect Pairings for This Orzo Dish
This Easy Balsamic Chicken & Veggie Orzo is a complete meal on its own, but adding complementary sides can elevate your dinner and provide variety in textures and flavors.
Crusty Garlic Bread: A warm, crusty bread is perfect for soaking up the delicious balsamic-infused broth that pools at the bottom of your bowl. The buttery garlic flavor complements the tangy balsamic beautifully without overwhelming the dish.
Fresh Garden Salad with Lemon Vinaigrette: A crisp salad with a bright lemon dressing adds a refreshing contrast to the warm, savory orzo.
Roasted Asparagus: Lightly roasted asparagus spears with a squeeze of lemon provide an elegant vegetable side that adds sophistication to the meal. The slight bitterness of asparagus balances the sweetness from the balsamic glaze perfectly.
Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze create a cohesive Italian-inspired meal. This pairing works especially well during summer when tomatoes are at their peak freshness.
Steamed Broccoli: Simple steamed broccoli adds extra vegetables and nutrition without competing with the flavors already present in the dish. It’s a straightforward, healthy addition that kids usually accept without complaint.
Keep It Fresh: Storage Tips
Store leftover Easy Balsamic Chicken & Veggie Orzo in an airtight container in the refrigerator for up to 3 days. Keep in mind that the orzo will continue to absorb the liquid as it sits, becoming thicker and more pasta-forward in texture.
To reheat, I recommend adding 2 to 3 tablespoons of chicken broth or water to restore moisture. Microwave in 30-second intervals, stirring between each interval, until heated through, or warm gently in a covered pan over low heat on the stovetop for 5 to 7 minutes. The stovetop method gives you better control over the texture.
Pro tip: This dish is not ideal for freezing because the orzo pasta changes texture significantly when frozen and thawed, becoming mushy and unappetizing. For best results, enjoy it fresh or within 3 days of making it. If you’re meal prepping, I suggest making fresh batches rather than freezing portions. For more pasta dishes that store well.
FAQs
Can I substitute regular pasta for orzo in this recipe?
While orzo works best because it cooks in the broth and absorbs all the flavors, you can use small pasta shapes like ditalini or small shells. Just cook them separately according to package directions and add them in Step 5, reducing the broth to about 1/2 cup for the vegetables.
What can I use instead of balsamic vinegar?
Red wine vinegar mixed with a teaspoon of honey makes a good substitute, though the flavor will be slightly different. You could also use apple cider vinegar with a touch of maple syrup. However, balsamic’s unique sweet-tart profile is hard to replicate perfectly.
How do I prevent the orzo from sticking to the pan?
Stir the orzo occasionally during the simmering process, especially in the first few minutes. Make sure you’re using enough liquid and keep the heat at a gentle simmer rather than a rolling boil. A non-stick or well-seasoned pan also helps significantly.
Easy Balsamic Chicken & Veggie Orzo
Ingredients
Equipment
Method
- Season the chicken breasts on both sides with salt, pepper, and half of the oregano. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 6 to 7 minutes per side until golden brown with an internal temperature of 165°F. Remove from pan and set aside to rest.
- In the same pan, add the remaining tablespoon of olive oil over medium heat. Add the chopped red onion and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the diced bell pepper and zucchini to the pan, stirring to combine. Cook for 3 to 4 minutes until the vegetables begin to soften. Pour in the orzo pasta and stir well to coat with the oil and vegetables.
- Pour in the chicken broth and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid. Add more broth if needed.
- While the orzo cooks, slice the rested chicken into strips about 1/2 inch thick. Add the halved cherry tomatoes, balsamic vinegar, and remaining oregano to the pan with the orzo. Gently fold in the sliced chicken and cook uncovered for 2 to 3 minutes until the tomatoes are warmed through and the balsamic creates a light glaze.
- Remove from heat and taste, adjusting salt and pepper if needed. Garnish with fresh torn basil leaves and serve immediately while hot.
