This dish features juicy balsamic chicken paired with colorful veggies and tender orzo pasta. It’s a one-pan wonder that’s full of flavor and easy to clean up!
You won’t believe how quickly this tasty meal comes together. I love how the balsamic glaze gives everything a touch of sweetness. Perfect for busy weeknights!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish as they cook quickly and stay tender. You can swap them for chicken thighs for extra flavor or use tofu for a vegetarian option.
Balsamic Vinegar: This is key for flavor. If you’re out, you can substitute with red wine vinegar mixed with a bit of sugar or apple cider vinegar for a tangy kick.
Orzo Pasta: Orzo gives a nice texture, but if you don’t have it, you can use any small pasta like ditalini or even quinoa for a gluten-free option.
Veggies: Zucchini and bell pepper offer a great crunch and color. Feel free to swap in whatever fresh veggies you have—broccoli, asparagus, or even spinach work well!
Fresh Herbs: Fresh basil or parsley brightens up the dish. If you don’t have them, dried herbs or green onions can be a handy substitute.
How Do I Ensure My Chicken is Juicy and Flavorful?
For juicy chicken, marinating is key. Allow at least 20 minutes for the chicken to absorb the balsamic and garlic flavors. Marinating longer, up to 60 minutes, enhances the taste even more.
- While cooking, avoid high heat to prevent the chicken from drying out. Cooking over medium heat helps it stay tender.
- Use a meat thermometer to check for doneness at 165°F (75°C); this ensures your chicken is perfectly cooked without being dry.
- Let the chicken rest for a few minutes after cooking. This helps the juices redistribute, keeping it deliciously moist.
With these tips, you’re all set for a delightful Balsamic Chicken and Veggie Orzo dish that’s not only nutritious but also full of flavor!
Balsamic Chicken And Veggie Orzo
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil, divided
- 1 teaspoon honey or brown sugar (optional, for glaze)
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1 cup orzo pasta
- 1 medium zucchini, chopped
- 1 medium bell pepper (red or orange), chopped
- 1/2 cup cherry tomatoes, halved (some whole for garnish)
- 1/2 small eggplant, diced (optional)
- 1/4 cup fresh basil or parsley, chopped
- 2 cups low-sodium chicken broth or water
- 1/4 teaspoon dried oregano or Italian seasoning (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and around 25 minutes of cooking time, for a total of about 45 minutes. Perfect for a tasty weeknight dinner without too much fuss!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, whisk together the balsamic vinegar, 1 tablespoon of olive oil, honey (if using), minced garlic, salt, and pepper. Add the chicken breasts to the marinade, ensuring they’re well coated. Let them marinate for at least 20 minutes, but if you have time, letting them sit for 30-60 minutes will enhance the flavor!
2. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken from the marinade (don’t toss the marinade!) and cook the chicken breasts for about 5-7 minutes on each side, or until they are cooked through and nicely browned. Once done, remove the chicken from the pan and let it rest while you cook the vegetables.
3. Sauté the Vegetables:
In the same skillet, add the diced zucchini, bell pepper, eggplant (if using), and cherry tomatoes. Sauté the vegetables for about 5 minutes, until they become tender and slightly caramelized. Season with salt, pepper, and oregano, if you like.
4. Add the Orzo:
Add the orzo to the skillet with the vegetables and stir it around for about 1 minute to lightly toast it. This adds a nice nutty flavor to the pasta!
5. Cook the Orzo:
Pour the reserved marinade and chicken broth into the skillet. Bring it to a boil, then reduce the heat and simmer uncovered for about 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed. Make sure to stir occasionally to prevent sticking.
6. Slice the Chicken:
While the orzo is cooking, slice the cooked chicken into strips for easy serving.
7. Combine and Garnish:
Once the orzo and veggies are ready, remove the skillet from heat. Stir in the chopped fresh basil or parsley for that burst of freshness!
8. Serve:
Plate the orzo and veggies, then top with the sliced balsamic chicken. Feel free to garnish with extra herbs and some whole cherry tomatoes for a lovely presentation!
Enjoy the tangy, glazed chicken with colorful, tender veggies and buttery orzo in this simple and flavorful meal!
Can I Use Different Vegetables in This Recipe?
Absolutely! This recipe is quite flexible. Feel free to substitute with whatever veggies you have on hand, such as asparagus, broccoli, or even spinach. Just make sure to adjust the cooking time slightly for harder vegetables like carrots or broccoli to ensure they’re tender.
What If I Don’t Have Balsamic Vinegar?
If you’re out of balsamic vinegar, you can use red wine vinegar mixed with a touch of sugar for sweetness, or apple cider vinegar can work too. The flavor will be a bit different, but still delicious!
Can I Make This Recipe Gluten-Free?
Yes! To make this dish gluten-free, substitute orzo with gluten-free pasta or use quinoa. Just cook according to package instructions since their cooking times may vary.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stove over low heat, adding a splash of broth or water to loosen it up if needed.
