This Balsamic Chicken and Veggie Orzo is a tasty one-pan dish that’s perfect for a quick dinner. Juicy chicken, fresh veggies, and soft orzo come together in a delicious balsamic sauce!
What I love is how colorful it looks on the plate. Plus, it cooks in one pan, so cleanup is a breeze! Who can resist a meal that makes both their tummy and their kitchen happy? 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great here for quick cooking. If you’re looking for a lighter option, consider using turkey or even tofu for a vegetarian twist.
Orzo: This tiny pasta cooks quickly and absorbs flavors well. If you don’t have orzo, any small pasta like ditalini or even quinoa can work as a substitute. Just adjust the cooking time according to the pasta you choose.
Zucchini: Fresh zucchini adds nice texture and color. If zucchini isn’t in season, try substituting with bell peppers or asparagus for a different flavor but similar crunch.
Balsamic Vinegar: This ingredient adds a lovely sweetness and tang. If you want something different, a red wine vinegar or apple cider vinegar could work, though the flavor will vary slightly. You can also use a balsamic glaze for added sweetness.
How Do I Properly Marinate Chicken?
Marinating chicken is key to infusing flavor and keeping it juicy during cooking. Here’s a simple approach:
- Use a good balance of acid (like balsamic vinegar) and oil to help penetrate the meat.
- Add seasoning like herbs and garlic for extra flavor.
- Let the chicken marinate for at least 15 minutes, but if you have time, extending it to 1-2 hours in the fridge will deepen the flavors.
- If you use a plastic bag for marinating, it’s easier to coat the chicken evenly and saves dishes!
Why Should I Sauté My Veggies?
Sautéing is a quick method that brings out the natural sweetness and flavors of the vegetables. Here’s how to do it effectively:
- Use medium-high heat and a bit of oil to avoid sticking.
- Don’t overcrowd the pan, as this can steam the veggies instead of sautéing them.
- Stir occasionally, allowing the veggies to develop a nice golden-brown color without burning.
- Cook until the veggies are tender but still crisp for the best texture.
Enjoy your cooking, and may your Balsamic Chicken and Veggie Orzo be a delightful success!
Balsamic Chicken And Veggie Orzo
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 zucchini, sliced into half moons
- 1 cup cherry tomatoes
- 2 tablespoons olive oil, divided
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or fresh if available)
- Salt and black pepper, to taste
- Fresh rosemary sprigs, for garnish
- Fresh basil leaves, for garnish
- 2 cups chicken broth or water
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and 30 minutes to cook, including marinating the chicken. You’ll have a delicious and colorful meal ready in less than an hour!
Step-by-Step Instructions:
1. Preparing the Chicken Marinade:
Start by mixing 1 tablespoon of olive oil, minced garlic, balsamic vinegar, dried oregano, dried basil, salt, and pepper in a small bowl. Place the chicken breasts in the bowl and make sure they are well-coated with the marinade. Let the chicken marinate for at least 15 minutes. This step adds a lot of flavor!
2. Cooking the Chicken:
Heat a grill pan or skillet over medium-high heat and add a touch of olive oil. Once hot, add the marinated chicken breasts. Cook them for about 5-6 minutes on each side until you see nice grill marks and the chicken is cooked through (internal temperature should be 165°F). Remove the chicken from the pan and let it sit for a few minutes before slicing it into strips.
3. Cooking the Vegetables:
In the same pan, add the remaining tablespoon of olive oil. Toss in the sliced zucchini and cherry tomatoes. Sauté the veggies for around 5–7 minutes until the zucchini is tender and the tomatoes start to blister and pop. Yum!
4. Cooking the Orzo:
Now it’s time for the orzo! Add it to the pan with the veggies and stir everything together. Pour in the chicken broth (or water), bring to a boil, then lower the heat to a simmer. Cover the pan and cook for about 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed.
5. Combining and Serving:
Once the orzo is cooked, plate the mixture, and top it with the sliced balsamic chicken. For a lovely touch, garnish with fresh rosemary sprigs and basil leaves. This will bring a nice aroma to your dish!
6. Optional Extra Touch:
If you’d like to add an extra burst of flavor, drizzle a bit of balsamic vinegar over the top just before serving. It’s a delicious finishing touch!
Enjoy your flavorful and colorful Balsamic Chicken and Veggie Orzo! It’s sure to be a hit at the dinner table!
Can I Use Other Proteins Instead of Chicken?
Yes, you can substitute chicken with other proteins like turkey, pork chops, or even shrimp. Adjust the cooking time based on the protein you choose. For example, shrimp cooks much quicker, so add it to the pan near the end of cooking the vegetables.
What If I Don’t Have Orzo?
No problem! If you don’t have orzo on hand, you can use any small pasta like ditalini or even couscous as an alternative. Just adjust the cooking time according to the package instructions for the substitute you choose.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently on the stove or in the microwave, adding a splash of chicken broth or water to keep it moist during reheating.
Can I Add More Vegetables?
Absolutely! Feel free to add other vegetables like bell peppers, spinach, or broccoli. Just make sure to adjust the cooking times so everything gets tender but not mushy. Enjoy customizing it to your taste!
