Balsamic Chicken Orzo Recipe – Easy One-Pan Dinner with Vegetables & Pasta
This Easy One-Pan Balsamic Chicken Orzo with Vegetables is a weeknight dinner dream—quick, wholesome, and bursting with flavor. Juicy chicken is seared and glazed with tangy balsamic vinegar, then simmered with orzo pasta, garlic, and a medley of fresh vegetables. Everything cooks in one pan for minimal cleanup and maximum taste. It’s a balanced, satisfying meal that’s perfect for busy nights, meal prep, or impressing guests with zero fuss.
Equipment
- Large skillet or sauté pan
- Cutting board and knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Grater (for lemon zest or cheese)
Ingredients
- 1 lb (450g) boneless skinless chicken breasts or thighs, cut into chunks
- 1 tbsp olive oil
- 1 small zucchini, chopped
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2½ cups chicken broth
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard (optional)
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish
- 1 cup fresh spinach (optional)
Instructions
- Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken, season with salt and pepper, and cook until browned. Remove and set aside.
- Sauté vegetables: In the same pan, add zucchini, bell pepper, and cherry tomatoes. Cook for 3–4 minutes until slightly softened.
- Add aromatics: Stir in garlic and oregano. Cook for 1 minute.
- Add orzo and broth: Stir in orzo and chicken broth. Bring to a simmer.
- Return chicken: Nestle chicken back into the pan. Cover and cook for 10–12 minutes, stirring occasionally, until orzo is tender.
- Finish with balsamic: Stir in balsamic vinegar and Dijon mustard. Add spinach and cook until wilted.
- Serve: Garnish with fresh herbs and serve warm.
Notes
- Vegetarian option: Swap chicken for chickpeas or tofu
- Spicy twist: Add chili flakes or smoked paprika
- Whole grain swap: Use whole wheat orzo for added fiber
- Make ahead: Prep veggies and chicken in advance for faster cooking
- Storage: Keeps well in the fridge for up to 4 days; reheat with a splash of broth