Name: Easy Balsamic Chicken & Veggie Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; 1 cup orzo pasta; 2 cups chicken broth; 1 cup cherry tomatoes, halved; 1 zucchini, diced; 1 bell pepper, diced; 1 red onion, chopped; 3 tablespoons balsamic vinegar; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper, to taste; Fresh basil, for garnish

This Easy Balsamic Chicken & Veggie Orzo is a vibrant, wholesome dish that’s bursting with Mediterranean flavor. I love how the tender chicken, colorful vegetables, and tangy balsamic glaze come together with the perfectly cooked orzo for a balanced and satisfying meal. It’s a one-pan dinner that’s fresh, hearty, and ready in no time.

Why You’ll Love This Recipe

I love this recipe because it’s easy, healthy, and full of flavor. The balsamic vinegar gives the chicken and veggies a beautiful depth of taste, while the orzo absorbs all the delicious juices, creating a rich and cohesive dish. It’s also incredibly versatile—I can swap in my favorite vegetables, adjust the herbs, or even make it vegetarian. Plus, it looks as good as it tastes, making it great for both weeknights and casual entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 boneless, skinless chicken breasts
1 cup orzo pasta
2 cups chicken broth
1 cup cherry tomatoes, halved
1 zucchini, diced
1 bell pepper, diced
1 red onion, chopped
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish

Directions

I start by seasoning the chicken breasts on both sides with salt, pepper, and half of the dried oregano.
I heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken for about 5–6 minutes per side, until golden and cooked through. I then remove the chicken from the pan and set it aside.
In the same skillet, I add the remaining olive oil, followed by the chopped onion, diced bell pepper, and zucchini. I sauté for about 4–5 minutes until the vegetables start to soften.
I stir in the minced garlic and cook for another 30 seconds until fragrant.
I add the orzo to the skillet and toast it lightly for 1–2 minutes, stirring to coat it in the pan juices.
I pour in the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan for extra flavor.
I bring it to a simmer, then reduce the heat to low, cover, and let it cook for about 10 minutes, stirring occasionally until the orzo is tender and has absorbed most of the liquid.
I stir in the cherry tomatoes and let them warm through for a minute or two.
I slice the cooked chicken and place it back into the skillet, letting it mingle with the orzo and veggies.
I garnish with fresh basil before serving and adjust seasoning to taste.

Servings and Timing

This recipe serves about 4 people. The total time is around 35 minutes — 10 minutes for prep and 25 minutes for cooking.

Variations

Sometimes I like to add a handful of baby spinach or arugula at the end for extra greens. For a heartier version, I sprinkle in a bit of feta or Parmesan cheese before serving. If I’m in the mood for a vegetarian meal, I skip the chicken and use chickpeas or tofu instead. I also enjoy swapping the orzo for quinoa or couscous when I want something different.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth or water to loosen the orzo and warm it gently on the stovetop or in the microwave. The flavors meld beautifully overnight, making it even tastier the next day. This dish is not ideal for freezing, as orzo can become too soft after thawing.

FAQs

Can I use whole wheat orzo?

Yes, I can use whole wheat orzo for a slightly nuttier flavor and added fiber. I just add a little extra broth if needed.

Can I make this with chicken thighs instead of breasts?

Absolutely, chicken thighs work wonderfully and add even more flavor.

What other vegetables can I use?

I love using mushrooms, asparagus, or spinach—they all complement the balsamic flavor nicely.

Can I make this dish ahead of time?

Yes, I can prepare it ahead and reheat before serving. It’s great for meal prep lunches too.

How do I keep the orzo from sticking?

I stir it occasionally as it cooks and add a touch more broth if it seems too thick.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works perfectly, especially if I want a vegetarian option.

Can I add cheese to this recipe?

Definitely! A sprinkle of Parmesan, feta, or goat cheese adds a lovely creamy element.

What kind of balsamic vinegar should I use?

I use a good-quality balsamic vinegar with a slightly sweet, rich flavor for the best results.

Can I make it spicy?

Yes, I add red pepper flakes or a dash of hot sauce for a little heat.

Can I serve this cold as a pasta salad?

I can! It’s delicious chilled—just drizzle with a little extra olive oil and balsamic vinegar before serving.

Conclusion

This Easy Balsamic Chicken & Veggie Orzo is one of my go-to meals when I want something flavorful, colorful, and simple to make. The combination of juicy chicken, tender vegetables, and tangy balsamic orzo makes every bite deliciously balanced. I love how it’s easy enough for a weeknight yet impressive enough to share with friends. It’s the kind of meal that’s both nourishing and comforting, with bright Mediterranean flair in every forkful.