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Balsamic Chicken & Veggie Orzo

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A one-pan dish featuring juicy chicken, fresh vegetables, and a tangy balsamic glaze, served with orzo pasta.

Ingredients

Scale
  • 2 cups orzo pasta
  • 1 lb chicken breast, cut into bite-size pieces
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 small onion, chopped
  • 2 cups fresh spinach
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Boil the Orzo: Bring a large pot of salted water to a boil and cook the orzo until al dente. Drain it and set aside.
  2. Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Cook until browned, about 5 to 6 minutes.
  3. Sauté Onions and Garlic: Add the remaining tablespoon of oil to the skillet. Sauté the chopped onion and minced garlic until fragrant, about 1 to 2 minutes.
  4. Add Bell Pepper and Zucchini: Toss in the diced red bell pepper and zucchini. Cook until tender, about 3 to 4 minutes.
  5. Stir in Cherry Tomatoes: Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes.
  6. Glaze the Veggies with Balsamic: Pour in the balsamic vinegar and let simmer for 1 to 2 minutes.
  7. Combine Chicken and Orzo: Return the cooked chicken and drained orzo to the skillet; toss to combine.
  8. Wilt the Spinach: Stir in the fresh spinach until it wilts, about 1 minute.
  9. Finish with Parmesan: Remove from heat and sprinkle with grated Parmesan cheese. Adjust seasoning if necessary, and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be enjoyed cold for lunch.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/balsamic-chicken-with-veggie-orzo/

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