Description
This Balsamic Chicken & Veggie Orzo recipe combines tender chicken breasts with a medley of fresh vegetables and orzo pasta, all cooked in a flavorful balsamic vinegar and honey sauce. It’s a quick, nutritious, and delicious one-pan meal perfect for busy weeknights, offering a harmonious blend of savory, tangy, and slightly sweet flavors.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach (optional)
Orzo & Sauce
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Season and Brown the Chicken: Start by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, until browned on the outside but not fully cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics and Vegetables: In the same skillet, add chopped onion and cook for about 2 minutes until slightly softened. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the diced zucchini and red bell pepper, and cook for 3 to 4 minutes until the vegetables are tender-crisp.
- Add Orzo and Sauce Ingredients: Pour in the orzo pasta, chicken broth, balsamic vinegar, honey, Italian seasoning, and red pepper flakes if using. Stir well and bring the mixture to a gentle boil. Then reduce the heat to low, cover the skillet with a lid, and simmer for 10 to 12 minutes until the orzo is cooked tender and most of the liquid is absorbed.
- Finish Cooking and Add Final Ingredients: Return the browned chicken breasts to the skillet with the orzo mixture. Let the chicken cook for an additional 2 to 3 minutes to ensure it is cooked through. Stir in the halved cherry tomatoes and baby spinach, cooking just until the spinach wilts. Optionally, sprinkle grated Parmesan cheese on top and gently stir it in before serving.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- You can swap orzo for other small pasta shapes like acini di pepe or couscous.
- Adjust red pepper flakes based on your spice preference or leave them out for milder flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Adding Parmesan cheese is optional but gives a lovely creamy, salty finish to the dish.
