Description
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.
