One Pan Balsamic Chicken Orzo

$- 4 boneless, skinless chicken thighs - 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 medium zucchini, diced The main ingredients of One Pan Balsamic Chicken Orzo create a balanced meal. Chicken thighs add protein and flavor. Orzo pasta serves as a hearty base. Fresh cherry tomatoes and zucchini provide color and nutrition. You can enjoy all these elements in one dish, making it easy and fun to serve. - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1/2 cup balsamic vinegar - 2 cups chicken broth Seasoning is key for flavor. Olive oil helps cook the chicken while adding richness. Garlic powder and oregano enhance the taste. Balsamic vinegar gives a tangy sweetness, balancing the savory notes. Chicken broth adds depth and moisture, ensuring the orzo cooks perfectly. Each ingredient plays a role in creating a delicious meal. - Fresh basil leaves for garnish - Grated Parmesan cheese (optional) Garnishes add a finishing touch. Fresh basil gives a pop of color and fresh flavor. Grated Parmesan cheese adds creaminess and saltiness. You can choose one or both for extra flair. These garnishes make your dish look beautiful and taste even better. {{ingredient_image_1}} Start by seasoning the chicken thighs. Use salt, pepper, garlic powder, and oregano. This mix adds great flavor. Next, heat olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet. Cook them for 6-7 minutes on each side. You want them golden brown and fully cooked. To check doneness, make sure the inside is no longer pink. Once done, take them out and set them aside. For that perfect golden-brown skin, don’t rush the cooking. Let the chicken sizzle without moving it too much. Now, it’s time to cook the vegetables. Add the halved cherry tomatoes and diced zucchini to the same skillet. Sauté them for about 3-4 minutes. You want them to soften but still keep some crunch. This step adds bright colors and flavors to your dish. If you cook them too long, they can get mushy. Stir gently and keep an eye on the time. After you sauté the veggies, it’s time to toast the orzo. Stir in 1 cup of orzo pasta and let it toast for about a minute. This adds a nutty flavor. Next, pour in the balsamic vinegar and chicken broth. Mix everything well. Return the chicken thighs to the skillet and nestle them into the orzo. Bring the mixture to a gentle simmer, cover, and let it cook for 10-12 minutes. This allows the orzo to absorb most of the liquid. When it’s done, fluff the orzo with a fork. Garnish with fresh basil and Parmesan if you like. Enjoy this easy and tasty one-pan meal! To cook the orzo perfectly, watch the liquid. It should not be too dry or too soupy. Stir the orzo often to prevent it from sticking. You want it to be al dente, which means it should still have a slight bite. Taste it a minute before the time is up. If it’s not ready, give it another minute. For seasoning, start small. You can always add more salt or pepper. Taste as you go, especially with the balsamic vinegar. If you want a sweeter flavor, add a pinch of sugar. For more depth, try fresh herbs like thyme or rosemary. Using pre-prepared ingredients can save you a lot of time. Look for pre-chopped vegetables or rotisserie chicken. This way, you can skip some steps. This is great for busy weeknights. Meal prep is another smart way to save time. Cook a batch of the dish on the weekend. Store it in the fridge. You can enjoy it later in the week. Just reheat and add fresh basil for a bright touch. For this recipe, a large skillet works best. A non-stick skillet can help prevent sticking. This makes cleanup easier too. If you have a deep skillet, that’s even better. It gives more room for the orzo and chicken. Essential tools include a good spatula and a wooden spoon. They help stir the ingredients well. A sharp knife is key for cutting the chicken and veggies. Lastly, use a measuring cup for the orzo and liquids. This keeps your portions perfect. Pro Tips Use Fresh Herbs: Fresh basil can elevate the flavor of the dish. Add it at the end to preserve its vibrant taste. Monitor Orzo Cook Time: Orzo can quickly overcook. Check it a minute or two before the recommended time for perfect al dente texture. Chicken Thighs for Juiciness: Boneless, skinless chicken thighs are more forgiving than breasts and stay moist during cooking. Leftovers Make Great Lunch: This dish reheats well and can be stored in the fridge for a quick lunch option the next day. {{image_2}} You can easily swap out chicken thighs for other proteins. Boneless, skinless chicken breasts work well. They cook faster but may need more moisture to stay juicy. You can also use turkey thighs or even pork chops as tasty alternatives. For a vegetarian version, tofu is a great choice. Firm tofu holds up well and absorbs flavors nicely. You can also use hearty veggies like portobello mushrooms or eggplant. Just make sure to cook them until they are tender. Changing up the herbs and spices can add new layers of flavor. Try using fresh rosemary or thyme. You can also add a pinch of red pepper flakes for heat. If you want something sweet, consider adding honey or maple syrup to the balsamic vinegar. For a different sauce, try a lemon-garlic sauce. It adds a bright and fresh taste. You can also replace the balsamic vinegar with a red wine vinegar for a tangy twist. Seasonal vegetables can enhance this dish. In the spring, toss in asparagus or peas. In the fall, butternut squash or Brussels sprouts are tasty options. Adding leafy greens can boost your meal’s nutrition. Spinach or kale can be added just before serving. They wilt down quickly and add a nice color and texture. To store leftovers in the fridge, let the dish cool down first. Place the One Pan Balsamic Chicken Orzo in an airtight container. I recommend using glass containers. They help keep the food fresh. You can also use plastic containers if you prefer. The meal will stay good for about three to four days. For long-term storage, you can freeze the dish. Allow it to cool completely before freezing. Put the One Pan Balsamic Chicken Orzo in freezer-safe bags or containers. Make sure to squeeze out any extra air. This helps prevent freezer burn. To reheat, simply thaw it overnight in the fridge. Warm it on the stove or in the microwave. Add a splash of chicken broth to keep it moist. You can keep One Pan Balsamic Chicken Orzo in the fridge for about four days. In the freezer, it lasts for up to three months. Watch for signs of spoilage, such as off smells or changes in color. If it looks or smells odd, it’s best to throw it away. Yes, you can use brown rice in place of orzo. However, the cooking time will change. Brown rice takes longer to cook than orzo. For this recipe, you should add an extra 15 to 20 minutes to the cooking time. Use three cups of chicken broth instead of two. This extra liquid helps the brown rice cook well. To check if the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures it's safe to eat. If you don't have a thermometer, cut into the chicken. The juices should run clear, and the meat should not be pink. Yes, you can prepare this dish ahead of time. Cook the chicken and orzo as normal, then store it in the fridge. When you're ready to eat, reheat it on the stove. Add a splash of chicken broth to keep it moist. This method keeps the flavors fresh and tasty. This blog post showed you how to make One Pan Balsamic Chicken Orzo. We covered key ingredients like chicken thighs, orzo pasta, and fresh veggies. You learned how to season and cook each part for great flavor. I shared tips on cooking and meal prep to save you time. You can also try different proteins, herbs, or seasonal veggies to mix it up. With the right storage, your leftovers can stay fresh. Enjoy making this dish, and feel free to experiment with it!$

One Pan Balsamic Chicken Orzo

A delicious one-pan meal featuring chicken thighs, orzo pasta, and fresh vegetables, all cooked in a balsamic vinegar sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

2 tablespoons olive oil
4 pieces boneless, skinless chicken thighs
to taste Salt and pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 cup orzo pasta
1 cup cherry tomatoes, halved
1 medium zucchini, diced
1 cup balsamic vinegar
2 cups chicken broth
for garnish Fresh basil leaves
optional Grated Parmesan cheese

Instructions

In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, and oregano.
Add the seasoned chicken thighs to the skillet and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the cherry tomatoes and zucchini, sautéing for about 3-4 minutes until they soften slightly.
Stir in the orzo pasta, allowing it to toast for about a minute, then pour in the balsamic vinegar and chicken broth. Mix well.
Return the chicken thighs to the skillet, nestling them in the orzo mixture. Bring to a gentle simmer, cover, and cook for 10-12 minutes, or until the orzo is al dente and has absorbed most of the liquid.
Once done, remove the skillet from heat and let it rest for a few minutes. Fluff the orzo with a fork, and garnish with fresh basil leaves and grated Parmesan cheese if desired.

Notes

Garnish with fresh basil and Parmesan cheese for added flavor.

Keyword balsamic, chicken, easy, one pan, orzo