Dinner

Balsamic Chicken & Veggie Orzo Recipe

ByHarper Ellington January 5, 2026January 5, 2026

Introduction

Balsamic Chicken & Veggie Orzo is a flavorful and wholesome one-pan meal perfect for busy weeknights. This dish combines tender marinated chicken with toasted orzo pasta and fresh vegetables, all brought together with a tangy balsamic glaze. It’s simple to prepare yet impressive in taste.

The image shows a white bowl filled with layers of colorful food. The bottom layer is orzo pasta, light golden with a smooth texture. On top of the pasta, there is a mix of chopped vegetables including red cherry tomatoes, yellow bell peppers, and green zucchini pieces, giving a fresh and vibrant look. Above the vegetables, there are slices of grilled chicken with a shiny, dark brown glaze and light grill marks, arranged in a neat row. The dish is garnished with bright green fresh basil leaves on top, and small chopped basil pieces scattered over the chicken and vegetables. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken breasts, boneless and skinless
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1 cup orzo pasta
2 cups chicken broth
1 zucchini, diced
1 bell pepper (any color), diced
1/2 cup cherry tomatoes, halved
1/4 cup Parmesan cheese, grated
Fresh basil leaves, for garnish

Instructions

Step 1: In a small bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper. Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and let marinate for at least 30 minutes in the refrigerator.
Step 2: Heat a large skillet over medium heat. Remove the chicken from the marinade, reserving the marinade for later. Cook the chicken in the skillet for about 6-7 minutes per side, or until fully cooked through and golden brown. Transfer to a plate and let rest.
Step 3: In the same skillet, add the orzo and toast it for 1-2 minutes until slightly golden. Stir in the chicken broth and bring to a boil. Reduce the heat to a simmer and cover. Cook for 8-10 minutes, or until the orzo is tender and the liquid is absorbed.
Step 4: Add the diced zucchini, bell pepper, and halved cherry tomatoes to the orzo. Stir and cook for another 5 minutes, or until the vegetables are tender.
Step 5: Slice the cooked chicken and add it back to the skillet. Pour the reserved marinade over the entire dish and stir well to combine.
Step 6: Sprinkle grated Parmesan cheese over the top before serving, and garnish with fresh basil leaves.

Tips & Variations

For extra flavor, let the chicken marinate overnight in the refrigerator.
Substitute chicken breasts with thighs for juicier meat.
Add spinach or kale along with the other vegetables for extra greens.
Use gluten-free orzo or a small pasta alternative if needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth if the dish feels dry.