Easy Balsamic Chicken & Veggie Orzo

Ingredients for Easy Balsamic Chicken Veggie Orzo

I always start with good quality chicken breasts and pound them to an even thickness for the best results. The orzo is the star here, absorbing all those delicious flavors, while fresh vegetables add color and nutrition. My go-to balsamic vinegar is a mid-range bottle, nothing too fancy, but decent quality makes a real difference in the final glaze.

• 4 boneless, skinless chicken breasts (pounded to ¾ inch thickness)
• 1 cup orzo pasta (I recommend using high-quality orzo for best texture)
• 2 cups chicken broth (low-sodium works best so you can control seasoning)
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced (about ½ inch pieces)
• 1 bell pepper, diced (I usually use red or yellow for sweetness)
• 1 red onion, chopped
• 3 tablespoons balsamic vinegar (good quality makes a difference here)
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced (fresh garlic is essential for this recipe)
• 1 teaspoon dried oregano, divided
• Salt and pepper to taste
• Fresh basil for garnish (in my experience, fresh herbs elevate this dish beautifully)

Step-by-Step Instructions

I recommend having all your ingredients prepped before you start cooking, as this recipe moves quickly once you begin. In my experience, this makes the whole process smoother and less stressful.

Step 1: Season the chicken breasts generously with salt, pepper, and half the oregano on both sides. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F on a meat thermometer. Remove to a plate and tent loosely with foil to rest.

Step 2: In the same pan with all those flavorful browned bits, add the remaining tablespoon of olive oil. Add the chopped red onion and cook for 2-3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for just 30 seconds until fragrant but not browned.

Step 3: Add the diced bell pepper and zucchini to the pan, cooking for 3-4 minutes while stirring occasionally until they begin to soften but still have some crunch. Stir in the orzo pasta, coating it well with the oil and vegetables for about 1 minute.

Step 4: Pour in the chicken broth and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover with a lid, and simmer for 10-12 minutes, stirring every few minutes to prevent sticking. The orzo should be tender and most of the liquid absorbed. If you love orzo dishes, you might also enjoy this Chicken Sausage and Broccoli Orzo for another quick weeknight option.

Step 5: While the orzo cooks, slice the rested chicken into strips. Once the orzo is done, add the cherry tomatoes, balsamic vinegar, and remaining oregano to the pan. Gently fold in the sliced chicken and cook uncovered for 2-3 minutes until the tomatoes are warmed through and the balsamic creates a glossy glaze. Remove from heat, garnish with fresh torn basil leaves, and serve immediately.

Perfect Pairings for Easy Balsamic Chicken Veggie Orzo

This dish is beautifully balanced on its own, but certain sides can enhance the meal even further, adding variety in texture and complementary flavors.

Crusty Garlic Bread: The crispy, buttery bread is perfect for soaking up that tangy balsamic glaze, and the garlic echoes the flavors already in the dish while adding a satisfying crunch.

Simple Green Salad: A crisp salad with mixed greens, cucumber, and a light lemon vinaigrette provides a refreshing contrast to the warm, savory orzo and helps balance the richness of the meal.

Roasted Asparagus: Oven-roasted asparagus with a sprinkle of parmesan adds an elegant touch and brings additional green vegetables to the plate, making it perfect for a dinner party presentation. For another veggie-packed side option, try this Sheet Pan Sausage and Veggies.

Steamed Broccoli: Lightly steamed broccoli florets tossed with a bit of lemon juice add extra nutrition and a mild flavor that won’t compete with the balsamic glaze. If you want a creamier broccoli option, check out this Creamy One-Pot Broccoli Cheddar Orzo.

Caprese Salad: Fresh mozzarella, tomatoes, and basil with a drizzle of balsamic reduction creates a thematic connection to the Italian-inspired flavors in the main dish. You might also love Mozzarella Chicken in Basil Cream Sauce for similar Italian flavors.

Keeping It Fresh and Delicious

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will absorb more liquid as it sits, so the texture becomes a bit denser, which many people actually prefer.

When reheating, I recommend adding a splash of chicken broth or water to restore moisture, then warm gently in the microwave in 30-second intervals or in a covered pan over low heat. This prevents the orzo from drying out and keeps the chicken tender.

This recipe is wonderfully versatile for meal prep. You can easily double the batch and portion it into individual containers for grab-and-go lunches throughout the week. For extra richness, stir in a splash of heavy cream or freshly grated Parmesan cheese just before serving. If you’re looking for more creamy chicken and pasta combinations, try this Creamy Garlic Parmesan Chicken Pasta.

FAQs

Easy Balsamic Chicken & Veggie Orzo

A complete one-pan meal featuring tender chicken, orzo pasta, and vibrant vegetables in a tangy balsamic glaze, ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts pounded to ¾ inch thickness
• 1 cup orzo pasta
• 2 cups chicken broth low-sodium preferred
• 1 cup cherry tomatoes halved
• 1 zucchini diced into ½ inch pieces
• 1 bell pepper diced
• 1 red onion chopped
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil divided
• 2 cloves garlic minced
• 1 teaspoon dried oregano divided
• Salt and pepper to taste
• Fresh basil for garnish

Equipment

• Large skillet or Dutch oven
• Meat thermometer

Method

 

1. Season the chicken breasts generously with salt, pepper, and half the oregano on both sides. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F on a meat thermometer. Remove to a plate and tent loosely with foil to rest.
2. In the same pan with all those flavorful browned bits, add the remaining tablespoon of olive oil. Add the chopped red onion and cook for 2-3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for just 30 seconds until fragrant but not browned.
3. Add the diced bell pepper and zucchini to the pan, cooking for 3-4 minutes while stirring occasionally until they begin to soften but still have some crunch. Stir in the orzo pasta, coating it well with the oil and vegetables for about 1 minute.
4. Pour in the chicken broth and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover with a lid, and simmer for 10-12 minutes, stirring every few minutes to prevent sticking. The orzo should be tender and most of the liquid absorbed.
5. While the orzo cooks, slice the rested chicken into strips. Once the orzo is done, add the cherry tomatoes, balsamic vinegar, and remaining oregano to the pan. Gently fold in the sliced chicken and cook uncovered for 2-3 minutes until the tomatoes are warmed through and the balsamic creates a glossy glaze. Remove from heat, garnish with fresh torn basil leaves, and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken broth to restore moisture. Chicken thighs can be substituted for breasts. For a creamier texture, stir in heavy cream or Parmesan cheese before serving.