Description
This Easy Balsamic Chicken Orzo is a one-pan Mediterranean-inspired meal that’s equal parts healthy, hearty, and incredibly satisfying. Juicy chicken, tender orzo, and colorful vegetables are tossed together in a tangy balsamic glaze for a weeknight dinner that’s bursting with flavor. Ready in just 30 minutes, it’s the perfect mix of comfort and freshness — no takeout required.
Ingredients
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4 boneless, skinless chicken breasts (about 680 g)
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1 cup (200 g) orzo pasta
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2 cups (480 mL) chicken broth
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1 cup (150 g) cherry tomatoes, halved
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1 zucchini, diced (about 200 g)
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1 bell pepper, diced (about 150 g)
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1 red onion, chopped (about 150 g)
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3 tablespoons (45 mL) balsamic vinegar
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2 tablespoons (30 mL) olive oil
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2 cloves garlic, minced
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1 teaspoon (1 g) dried oregano
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Salt and black pepper, to taste
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Fresh basil leaves, for garnish
Instructions
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Prepare the chicken:
Season chicken with salt, pepper, and half the oregano. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes per side until golden and cooked through (165°F / 74°C). Transfer to a plate to rest. -
Sauté aromatics:
In the same skillet, add the remaining olive oil and chopped red onion. Sauté 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant. -
Cook the veggies and orzo:
Add bell pepper and zucchini; cook 3–4 minutes until slightly tender. Stir in the orzo, coating it in the oil and aromatics. -
Simmer the base:
Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed. -
Finish with flavor:
Slice the cooked chicken and return it to the pan with cherry tomatoes, balsamic vinegar, and remaining oregano. Cook 2–3 minutes, stirring gently, until the tomatoes soften and everything is glazed. -
Serve:
Garnish with fresh basil and serve warm.
Notes
Toasting the orzo before adding broth enhances its nutty flavor.
Add feta or a spoonful of Greek yogurt for extra creaminess.
Use whole wheat or gluten-free orzo as needed.
Adjust consistency by adding a splash of broth if it thickens too much.
Store leftovers in the fridge up to 3 days; reheat gently with a bit of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan / Stovetop
- Cuisine: Mediterranean