A one-pan wonder, this balsamic chicken and orzo skillet brings together juicy chicken breasts, tender orzo pasta, and vibrant vegetables in a rich balsamic glaze. It’s quick, satisfying, and perfect for busy weeknights when I want something hearty but don’t want to deal with a mountain of dishes afterward.
Why You’ll Love This Recipe
I love how everything cooks in one pan, which means fewer dishes to clean and flavors that really come together. The balsamic glaze adds a tangy-sweet depth that balances beautifully with the savory chicken and vegetables. The orzo soaks up all the goodness, giving each bite layers of flavor. Plus, it’s easy to customize with seasonal veggies or whatever I have on hand.
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 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon 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. In a large skillet or Dutch oven, I heat 1 tablespoon of olive oil over medium-high heat and sear the chicken for about 6–7 minutes per side, until golden and cooked through. Then I set it aside to rest.
In the same pan, I add the remaining olive oil and sauté the chopped red onion for 2–3 minutes until soft. I toss in the garlic next and cook it for about 30 seconds until fragrant.
I stir in the diced bell pepper and zucchini and let them cook for 3–4 minutes until they begin to soften. Then I add the orzo and stir everything together to coat.
Next, I pour in the chicken broth, bring it to a boil, then lower the heat to medium-low. I cover the skillet and let it simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
While that simmers, I slice the cooked chicken. Once the orzo is ready, I add the cherry tomatoes, balsamic vinegar, and the remaining oregano. I fold the chicken back into the pan and let everything warm together for another 2–3 minutes until a light glaze forms.
Off the heat, I garnish with fresh basil and serve right away.
Servings and timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Sometimes I like to swap out the vegetables depending on what’s in season—mushrooms, asparagus, or even yellow squash work really well here. If I’m feeding a crowd, I double the recipe and use a large Dutch oven to keep everything cooking evenly. For extra richness, a sprinkle of parmesan at the end is always a hit.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I like to add a splash of broth or water to loosen up the orzo, since it tends to absorb liquid over time. I usually reheat it gently on the stovetop or in the microwave. I avoid freezing this dish, though—the orzo doesn’t hold up well after thawing and can turn mushy.
FAQs
How do I know when the chicken is cooked through?
I look for a golden crust and check that the juices run clear when I slice into the thickest part. If I’m unsure, I use a meat thermometer—it should read 165°F (74°C).
Can I make this recipe vegetarian?
Absolutely. I swap the chicken for chickpeas or white beans and use vegetable broth instead of chicken broth. It still turns out delicious and hearty.
What can I use instead of orzo?
I’ve used small pasta shapes like pearl couscous or even rice in a pinch. Just adjust the cooking time and liquid as needed.
Is it okay to use pre-cooked chicken?
Yes, if I have leftover cooked chicken, I skip the initial searing step and add the sliced chicken at the end to warm through with the glaze and tomatoes.
Can I make this ahead of time?
I like to prep the vegetables and season the chicken ahead, but I wait to cook it fresh since orzo tends to get a bit soft if it sits too long. It reheats well, though, if made the same day.
Conclusion
This balsamic chicken and orzo skillet is one of my favorite go-to meals when I want something comforting, flavorful, and easy to clean up. It’s a great way to bring together pantry staples and fresh produce in one hearty dish. Whether I’m cooking for my family or just myself, this recipe always hits the spot.
A one‑pan meal combining chicken, orzo, and vegetables in a tangy balsamic glaze.
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 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish
Instructions
Season the chicken breasts with salt, pepper, and half the oregano. In a large skillet or Dutch oven over medium‑high heat, heat 1 tablespoon olive oil and cook the chicken for 6‑7 minutes per side until golden and cooked through. Remove the chicken and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add chopped red onion and sauté 2‑3 minutes until softened. Add minced garlic and cook 30 seconds more until fragrant.
Add diced bell pepper and zucchini to the pan; cook 3‑4 minutes until they begin to soften. Add the orzo pasta and stir to coat with oil and vegetables.
Pour in the chicken broth and bring to a boil. Reduce heat to medium‑low, cover, and simmer for 10‑12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Slice the rested chicken into strips. Add cherry tomatoes, balsamic vinegar, and remaining oregano to the pan. Gently fold in the sliced chicken and cook 2‑3 minutes until tomatoes are warmed and a light glaze forms.
Remove from heat, garnish with fresh basil, and serve immediately.
Notes
Pound the chicken breasts to an even thickness (~¾ inch) for more uniform cooking.
Stir the orzo occasionally to prevent sticking; if liquid absorbs too quickly before the orzo is tender, add a splash more broth or water.
Vegetables can be swapped based on seasonality or preference (e.g. asparagus, mushrooms, yellow squash).
Use good quality balsamic vinegar for best flavor.
Scale up ingredients for larger batches by doubling and using a larger pan.
Leftovers: store in an airtight container in the refrigerator for up to 3 days; add a splash of broth when reheating. The orzo may absorb more liquid over time.
Not recommended for freezing, as orzo tends to become mushy when thawed.
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