Balsamic Chicken and Veggie Orzo is a tasty one-pot meal that’s both easy and colorful! Tender chicken, fresh veggies, and fluffy orzo mix perfectly for a delightful dinner.
Trust me, this dish looks as good as it tastes! I love how the balsamic sauce brings all the flavors together, making every bite feel special. Plus, it’s a great way to sneak in those veggies! 🌿
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this dish as they cook quickly and stay juicy. If you prefer, you can substitute chicken thighs for a richer flavor or even use tofu for a vegetarian option.
Orzo: This tiny pasta is perfect for absorbing the flavors, but if you don’t have orzo, consider using rice or another small pasta like ditalini. Quinoa could also be a great healthy substitute!
Balsamic Vinegar: A key ingredient for that tangy sweetness! If you’re out of balsamic, red wine vinegar with a bit of sugar can work in a pinch. I also like using apple cider vinegar for a different flavor twist.
Veggies: The vegetables add color and nutrition. Feel free to mix and match! Broccoli, spinach, or asparagus can also be great additions depending on what you have on hand.
How Do I Ensure the Chicken is Perfectly Cooked?
Cooking chicken can be tricky, but here’s how to get it just right:
- Make sure to season the chicken well before cooking. This builds flavor right from the start.
- Use medium heat to allow the chicken to cook through without burning the outside. About 5-7 minutes per side is usually adequate.
- Check if it’s fully cooked by cutting into the thickest part – there should be no pink, and juices should run clear.
- Letting it rest after cooking helps keep the juices inside, making the chicken more tender when you slice it.
Enjoy preparing your Balsamic Chicken and Veggie Orzo! Happy cooking!
Balsamic Chicken and Veggie Orzo
Ingredients You’ll Need:
For the Chicken and Orzo:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp olive oil (for cooking chicken)
- 1 cup orzo pasta
For the Vegetables:
- 1 tbsp olive oil (for vegetables)
- 1 small zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/4 red onion, chopped
- 2 cloves garlic, minced
For the Sauce:
- 1/3 cup balsamic vinegar
- 1 tbsp honey or brown sugar
- 1 tsp dried Italian herbs or fresh rosemary
- 2 cups chicken broth or water
For Garnish:
- Fresh rosemary sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish, including prep time and cooking. It’s a quick and nutritious meal perfect for weeknights!
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Start by seasoning the chicken breasts all over with salt and pepper. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side until they’re golden brown and fully cooked inside. When done, remove from the pan and let them rest for a few minutes. Then, slice them into thick pieces.
2. Sauté the Vegetables:
In the same skillet, add another tablespoon of olive oil. Add the chopped red onion and minced garlic. Sauté for 1-2 minutes until fragrant. Then, toss in the sliced zucchini, halved cherry tomatoes, and diced bell peppers. Cook this mixture for about 4-5 minutes until the veggies start to soften and caramelize, bringing out their natural sweetness.
3. Add Orzo and Cook:
Stir in the orzo pasta and cook for an additional minute, making sure to coat the pasta in all those delicious flavors from the skillet. Next, pour in the chicken broth along with the balsamic vinegar, honey (or brown sugar), and Italian herbs. Give it a good stir to combine everything.
4. Simmer and Combine:
Bring the mixture to a boil, then lower the heat to a simmer. Cover the skillet and let it cook for about 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to ensure the orzo doesn’t stick to the bottom of the pan.
5. Finish the Dish:
Once the orzo is cooked, return the sliced chicken to the skillet. Gently mix it in and let it warm through to coat with the balsamic glaze.
6. Serve:
Plate up the orzo and veggie mixture, topping it with the balsamic-glazed chicken. If you like, garnish with fresh rosemary sprigs for a beautiful presentation!
Enjoy your delicious Balsamic Chicken and Veggie Orzo that’s bursting with flavor and color!
Can I Use Other Types of Meat?
Absolutely! If you prefer, you can use chicken thighs for more flavor, or even turkey breasts. For a vegetarian option, tofu or chickpeas can be excellent substitutes. Just adjust the cooking times accordingly based on your choice.
What Can I Substitute for Orzo?
If you don’t have orzo on hand, you can use rice (white or brown), quinoa, or any small pasta like ditalini or couscous. Just be mindful of the cooking times as they may vary slightly with different grains or pastas.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, adding a splash of broth if needed to bring back moisture.
Can I Make This Recipe Ahead of Time?
You can prep the chicken and chop the vegetables in advance! However, for best texture, it’s recommended to cook the orzo right before serving, as it can become mushy if stored too long after cooking.
