Easy One-Pan Balsamic Chicken Orzo with Vegetables – Weeknight Comfort in 30 Minutes

Easy One-Pan Balsamic Chicken Orzo with Vegetables is the perfect solution for busy weeknights — a flavorful, balanced meal made entirely in one skillet. Juicy balsamic-glazed chicken is nestled among tender orzo pasta, sautéed veggies, and a light, savory broth that ties everything together.

This dish is equal parts wholesome and satisfying. The chicken is pan-seared until golden, then simmered with orzo, fresh vegetables, and a tangy-sweet balsamic reduction. The orzo soaks up all the savory juices, giving it a risotto-like creaminess without any stirring fuss.

Whether you’re feeding a family, meal prepping for the week, or just craving something comforting and easy, this one-pan wonder is sure to become a go-to.

Ingredients Overview

Each ingredient brings texture, flavor, or nutrition to this balanced, Mediterranean-inspired dish.

Chicken

• Boneless, Skinless Chicken Breasts or Thighs: Thighs offer more flavor and stay juicy, but breasts work well for a leaner option.

• Salt, Pepper, Italian Seasoning: Essential for seasoning the chicken before searing.

• Olive Oil: Used for searing and cooking vegetables; adds richness and helps develop flavor.

Vegetables

• Zucchini: Mild and quick-cooking; adds moisture and subtle flavor.

• Bell Peppers: Sweet and colorful — red, yellow, or orange work best.

• Cherry Tomatoes: They burst and release their juices into the orzo for natural sweetness.

• Spinach: Added at the end for freshness, color, and nutrients. Kale or arugula can be used instead.

• Garlic: Adds aromatic depth to the whole dish.

Orzo & Broth

• Orzo Pasta: A small rice-shaped pasta that cooks quickly and absorbs flavor.

• Chicken or Vegetable Broth: Used to cook the orzo and create a saucy finish.

• Balsamic Vinegar: The star ingredient — its tangy-sweet profile gives the dish depth and brightness.

• Optional Honey or Maple Syrup: Just a teaspoon enhances the balsamic without making it sweet.

Garnishes

• Fresh Basil or Parsley: Adds a bright finish.

• Shaved Parmesan (Optional): For a creamy, salty topping.

Step-by-Step Instructions

1. Season & Sear the Chicken

Pat chicken dry and season with:

• Salt

• Pepper

• 1 teaspoon Italian seasoning

Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat.

Sear chicken on both sides until golden brown (about 4–5 minutes per side). It doesn’t need to cook through — it will finish in the orzo later.

Transfer chicken to a plate and set aside.

2. Sauté the Vegetables

In the same skillet, reduce heat to medium. Add:

• 1 tablespoon olive oil

• 1 zucchini, diced

• 1 bell pepper, diced

• 2 cups cherry tomatoes

• 2–3 cloves garlic, minced

Cook for 4–5 minutes until veggies begin to soften and tomatoes start to blister.

3. Deglaze & Simmer

Add:

• 1 cup dry orzo

• 2 ½ cups chicken or vegetable broth

• 2 tablespoons balsamic vinegar

• Optional: 1 teaspoon honey or maple syrup

Stir to deglaze the pan, scraping up any browned bits from the chicken.

Return the chicken to the pan, nestling it into the orzo.

Cover the skillet and simmer for 10–12 minutes on low heat, until orzo is tender and the liquid is mostly absorbed. Stir once or twice during cooking to prevent sticking.

4. Finish with Greens

Once the orzo is tender, stir in:

• 2 cups fresh spinach

Cover for 1 minute to wilt, then stir to combine.

Taste and adjust seasoning with salt, pepper, or more balsamic if desired.

5. Serve

Top with fresh basil or parsley and shaved Parmesan (if using). Spoon into bowls and serve warm.

Tips, Variations & Substitutions

• Gluten-free: Use gluten-free orzo or substitute with cooked rice or quinoa (adjust liquid as needed).

• Make it vegetarian: Omit chicken and add chickpeas or white beans for protein.

• Add mushrooms: Sauté sliced mushrooms with the vegetables for an earthy twist.

• Spice it up: Add a pinch of red pepper flakes or drizzle with chili oil before serving.

• Meal prep: Makes 4–5 portions and stores well for 3–4 days in the fridge.

• Dairy-free: Skip Parmesan or use a vegan cheese alternative.

Serving Ideas & Occasions

This one-pan meal is so versatile, it works for nearly any occasion:

• Busy weeknight dinners: Done in 30 minutes with minimal cleanup.

• Make-ahead lunches: Portion into containers and reheat for a warm, hearty lunch.

• Family meals: Kid-friendly and packed with veggies, it’s a hit with all ages.

• Entertaining: Add a green salad and crusty bread for a beautiful, low-effort dinner party meal.

Pairs well with:

• Mixed greens salad with balsamic vinaigrette

• Garlic roasted green beans

• Toasted ciabatta or focaccia

Nutritional & Health Notes

This dish is nourishing without being heavy:

• Balanced macros: Includes lean protein, complex carbs, and plenty of vegetables.

• Good source of fiber: Thanks to veggies and whole grain orzo (if used).

• Heart-healthy: Olive oil, spinach, and balsamic vinegar all contribute to a nutrient-rich profile.

• One-pot convenience: Fewer dishes, less fuss, and smart portion control.

For a lighter version, use skinless chicken breast and skip the cheese garnish.

FAQs

Q1: Can I use rice instead of orzo?
You can, but the cooking time and liquid amounts will vary. Cook rice separately, or add extra broth and simmer until tender (about 20 minutes).

Q2: What’s the best way to store and reheat leftovers?
Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen.

Q3: Can I use frozen vegetables?
Yes — add frozen veggies directly to the skillet with the orzo. Just adjust cooking time slightly to account for added moisture.

Q4: What’s the best cut of chicken for this dish?
Boneless, skinless thighs offer the most flavor and stay moist, but breasts cook faster and are leaner. Both work well.

Q5: Can I add cheese to the dish?
Absolutely. Stir in a handful of shredded mozzarella or grated Parmesan before serving for added creaminess.

Q6: Is this freezer-friendly?
It can be frozen, though orzo may soften slightly upon thawing. Let cool, portion, and freeze up to 2 months.

Q7: Can I cook this without a lid?
It’s best to cover during simmering to retain moisture and cook the orzo evenly. Use foil if your skillet doesn’t have a lid.

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