One-Pan Balsamic Chicken Orzo

This hearty balsamic chicken and veggie orzo has become my weeknight savior when time is short but I still want a nutritious, flavorful meal. The combination of tender chicken, perfectly cooked orzo, and vibrant vegetables all coated in a tangy balsamic glaze creates a balanced one-pan wonder that never disappoints.

I first created this recipe during a particularly hectic work week when I needed something quick but refused to compromise on nutrition or flavor. What started as a fridge-clearing exercise has now become one of my most requested dishes when friends come over for casual dinners.

Ingredients

• Boneless skinless chicken breasts. These provide lean protein and cook quickly. Look for even sized pieces for consistent cooking.
• Orzo pasta. This rice shaped pasta absorbs flavors beautifully. Choose a quality brand for best texture.
• Chicken broth. Creates the flavorful cooking liquid for the orzo. Homemade is best but low sodium store bought works well too.
• Cherry tomatoes. They burst with sweetness when warmed. Select bright colored firm tomatoes for best flavor.
• Zucchini. Adds moisture and nutritional value. Choose small to medium sized for sweeter flavor.
• Bell pepper. Provides color and vitamin C. Select firm peppers with glossy skin.
• Red onion. Offers subtle sweetness when cooked. Look for firm onions with dry papery skins.
• Balsamic vinegar. The star ingredient that creates the delicious glaze. Invest in good quality as it makes a noticeable difference.
• Olive oil. Use extra virgin for best flavor. The fruity notes complement the balsamic perfectly.
• Garlic. Adds essential aromatic depth. Fresh cloves will give the most vibrant flavor.
• Dried oregano. Provides Mediterranean flavor notes. Crush between your fingers before adding to release oils.
• Salt and pepper. Enhances all other flavors. Use kosher salt and freshly ground black pepper.
• Fresh basil. Adds bright color and freshness. Look for vibrant green leaves without brown spots.

Step-by-Step Instructions

Prepare the Chicken

Season chicken breasts thoroughly with salt pepper and half the oregano making sure to coat all sides. Heat olive oil in a large skillet until it shimmers but doesn't smoke. Place chicken in the hot pan without crowding and cook undisturbed for 6 minutes until golden brown. Flip and cook another 7 minutes until the internal temperature reaches 165°F. The chicken should have a beautiful caramelized exterior. Remove to a cutting board and let rest while continuing with recipe.

Sauté the Vegetables

Without washing the pan use those delicious chicken bits as flavor base. Add remaining olive oil and red onion to the hot pan. Cook stirring occasionally until onions become translucent with slight caramelization around edges about 3 minutes. Add garlic and stir constantly for 30 seconds until fragrant but not browned as garlic can quickly burn and turn bitter.

Add Vegetables and Orzo

Add bell pepper and zucchini to the aromatic base. Cook while stirring occasionally until vegetables begin to soften but still retain some firmness about 4 minutes. The moisture from the vegetables will help loosen any flavorful bits stuck to the pan. Add dry orzo pasta and stir for about 1 minute allowing it to toast slightly which enhances its nutty flavor.

Add Liquid and Simmer

Pour chicken broth into the pan carefully as it may splatter. Use a wooden spoon to scrape up any browned bits from the bottom of the pan as these contain concentrated flavor. Bring mixture to a vigorous boil then immediately reduce heat to maintain a gentle simmer. Cover with a tight fitting lid and cook for 10 to 12 minutes stirring occasionally to prevent sticking. The orzo should absorb most of the liquid and become tender.

Finish the Dish

While orzo cooks slice the rested chicken into half inch strips cutting against the grain for maximum tenderness. Once orzo is tender add the halved cherry tomatoes balsamic vinegar and remaining oregano to the pan. Stir gently to incorporate. Add sliced chicken back to the pan nestling pieces into the orzo mixture. Cook for 2 to 3 minutes allowing tomatoes to warm and balsamic to create a light glaze that coats everything with its tangy sweetness.

Serve

Remove from heat and let stand for 2 minutes allowing flavors to meld. Tear fresh basil leaves over the top just before serving to preserve their aromatic qualities. Portion into shallow bowls to showcase the beautiful colors and textures of the dish.

Bookmark

My absolute favorite component of this dish is the balsamic vinegar. I discovered its transformative powers during a cooking class in Italy years ago. The instructor taught me that quality balsamic develops a sweet tanginess when reduced that pairs perfectly with both protein and vegetables. I keep a special bottle just for recipes like this where its flavor can truly shine.

Make Ahead and Storage

This recipe shines as a meal prep option. The flavors actually develop and improve overnight in the refrigerator. To store properly cool the finished dish completely before transferring to airtight containers. It will keep perfectly in the refrigerator for up to four days. When reheating add a splash of water or broth to loosen the orzo which tends to absorb liquid as it sits. For freezing portion into individual containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop with a bit of extra liquid.

Ingredient Swaps and Variations

This recipe welcomes creative adaptations based on what you have available. Swap chicken for boneless pork chops or even shrimp for a faster cooking protein option. For a vegetarian version replace the chicken with a can of drained white beans or chickpeas added during the final step. The vegetable components are equally flexible. Try asparagus in spring mushrooms for earthy flavor or butternut squash cubes in fall. The chicken broth can be replaced with vegetable broth and for a creamier variation stir in a quarter cup of cream cheese or mascarpone just before serving.

Serving Suggestions

While this dish stands beautifully on its own I love serving it with simple accompaniments that complement without overwhelming. A crisp green salad dressed with lemon vinaigrette provides welcome freshness against the rich balsamic flavors. For special occasions add a basket of warm crusty bread for soaking up the delicious sauce. If serving for company consider starting with a light appetizer like marinated olives or a small cheese plate. For wine pairings reach for a medium bodied red like Sangiovese or a crisp white like Pinot Grigio that can stand up to the balsamic notes without overpowering the dish.

Common Recipe Questions

→ Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work wonderfully in this dish. They're more forgiving and less likely to dry out than chicken breasts. Increase cooking time by 2-3 minutes per side to ensure they reach the safe internal temperature of 165°F.

→ How can I make this dish ahead of time?

You can prepare this dish completely and refrigerate for up to 3 days. When reheating, add a splash of chicken broth to prevent the orzo from drying out. For meal prep, you can also pre-chop all vegetables and store them separately until cooking time.

→ What can I substitute for orzo pasta?

If you don't have orzo, substitute with other small pasta shapes like small shells, ditalini, or even pearl couscous. Rice or quinoa can work too, but you may need to adjust cooking times and liquid amounts according to package directions.

→ Is there a way to make this dish vegetarian?

Absolutely! Skip the chicken and use vegetable broth instead of chicken broth. Consider adding chickpeas, white beans, or even cubed firm tofu for protein. You could also increase the amount of vegetables for a hearty vegetable orzo dish.

→ How do I know when the orzo is done cooking?

Orzo should be tender but still have a slight firmness when bitten (al dente). Most of the liquid should be absorbed, but the dish should still be somewhat creamy, not dry. If needed, taste a piece of orzo to check for doneness before adding the chicken back to the pan.

→ Can I add cheese to this dish?

Yes, a sprinkle of grated Parmesan or crumbled feta cheese makes a delicious addition. Add it just before serving to allow it to slightly melt from the residual heat of the dish.