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Crispy Balsamic Chicken and Veggie Orzo

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A comforting one-pan dish featuring golden, crispy chicken breast glazed with tangy balsamic over tender orzo and vibrant vegetables.

Ingredients

Scale
  • 2 chicken breasts
  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup zucchini, diced
  • 1 cup bell peppers, diced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Prep and season the chicken: Pat the chicken breasts dry and season both sides with salt and pepper.
  2. Sear the chicken until golden: In a large pan, heat 2 tablespoons olive oil over medium heat. Add the chicken breasts and cook until golden brown, about 5–7 minutes per side. Remove and set aside.
  3. Sauté the vegetables: In the same pan (leave the fond), add the diced zucchini, bell peppers, and halved cherry tomatoes. Sauté until tender, about 5–7 minutes. Season lightly with salt and pepper.
  4. Cook the orzo: Stir in 1 cup orzo and cook according to package instructions, using the pan and any remaining juices from the vegetables. If the orzo needs more liquid, add a splash of water as you cook.
  5. Add balsamic and glaze: Pour in 1/4 cup balsamic vinegar and stir well to combine, scraping up any browned bits from the pan. Let the vinegar reduce slightly to form a glossy glaze.
  6. Return chicken and finish: Return the seared chicken to the pan, nestling it into the orzo and veggies so it gets coated in the glaze. Cook for an additional 3–5 minutes until everything is heated through and the chicken is cooked through (internal temp 165°F / 74°C).
  7. Serve: Slice or serve the breasts whole and garnish with fresh basil. Serve immediately.

Notes

For gluten-free, substitute with gluten-free orzo. Allow the chicken to rest after cooking for juicier meat.

Find it online: https://www.mealbreeze.com/crispy-balsamic-chicken-veggie-orzo/