Description
Balsamic Chicken and Veggie Orzo is a cozy one-pan dinner made with juicy balsamic-glazed chicken, tender orzo, and colorful veggies. Easy, flavorful, and perfect for busy weeknights.
Ingredients
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4 boneless, skinless chicken breasts
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⅓ cup balsamic vinegar
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3 tablespoons olive oil
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2 tablespoons honey
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3 cloves garlic, minced
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1 teaspoon dried oregano
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Salt and black pepper, to taste
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1½ cups dry orzo pasta
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2½ cups chicken broth
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1 medium zucchini, diced
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1 bell pepper (red, yellow, or orange), diced
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1 cup cherry tomatoes, halved
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½ cup grated Parmesan cheese
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Fresh basil leaves, for garnish
Instructions
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In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper.
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Place chicken in a shallow dish and coat with the marinade. Cover and refrigerate for at least 30 minutes.
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Heat a large skillet over medium heat. Remove chicken from marinade (reserve marinade) and cook chicken 6–7 minutes per side until golden and cooked through. Transfer to a plate and rest.
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In the same skillet, toast the orzo for 1–2 minutes, stirring often.
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Pour in chicken broth, bring to a boil, then reduce heat. Cover and simmer for 8–10 minutes until orzo is tender.
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Stir in zucchini, bell pepper, and cherry tomatoes. Cook 5 minutes until veggies are tender.
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Slice chicken and return it to the skillet along with reserved marinade. Stir to combine.
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Sprinkle with Parmesan and garnish with fresh basil before serving.
Notes
If the orzo looks dry, add a splash of broth and stir.
Chicken thighs can be used instead of breasts for extra juiciness.
Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pan / Skillet
- Cuisine: American / Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 105 mg