Why You’ll Love This Recipe
Recipe: https://recipestripper.com/recipes/031e7f72-ed7a-45e9-9c35-ca1cb3be12d6
Original source: https://foodfusion.runoflif.com/easy-balsamic-chicken-veggie-orzo/

Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish

Instructions
1. Step 1: Prepare the Chicken Season the chicken breasts with salt, pepper, and half the oregano. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken and set aside to rest.
2. Step 2: Sauté the Vegetables In the same pan, add the remaining tablespoon of olive oil. Add the chopped red onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Step 3: Add Vegetables and Orzo Add the diced bell pepper and zucchini to the pan, cooking for 3-4 minutes until they begin to soften. Pour in the orzo pasta, stirring to coat with the oil and vegetables.
4. Step 4: Add Liquid and Simmer Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
5. Step 5: Finish the Dish Slice the rested chicken into strips. Add the cherry tomatoes, balsamic vinegar, and remaining oregano to the pan. Gently fold in the sliced chicken and cook for 2-3 minutes until the tomatoes are warmed through and the balsamic creates a light glaze.
6. Step 6: Serve Remove from heat and garnish with fresh basil leaves. Serve immediately while hot.
7. Chicken Cooking Tip: Pound the chicken breasts to an even thickness (about ¾ inch) for more uniform cooking. This prevents overcooking the thinner parts while ensuring the thicker sections reach safe temperatures.
8. Orzo Perfection: Stir the orzo occasionally during cooking to prevent sticking. If the liquid absorbs too quickly before the orzo is tender, add a bit more chicken broth or water.
9. Vegetable Variations: Feel free to substitute vegetables based on seasonality or preference. Asparagus, mushrooms, or yellow squash work beautifully in this recipe.
10. Balsamic Quality: Use a good-quality balsamic vinegar for the best flavor. The acidity will mellow during cooking, creating a lovely glaze.
11. Store leftover Easy Balsamic Chicken & Veggie Orzo in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid as it sits, so you may need to add a splash of chicken broth or water when reheating. Reheat gently in the microwave in 30-second intervals, stirring between each interval, or warm in a covered pan over low heat on the stovetop. Add fresh basil just before serving to brighten the flavors. This recipe is not recommended for freezing due to the pasta’s texture changes when frozen and thawed.
12. For more delicious one-pan meals and Mediterranean-inspired dishes, try these recipes from Food Fusion:
13. Mediterranean Chicken and Rice Skillet
14. Lemon Herb Chicken with Roasted Vegetables
15. Italian Sausage and Pepper Pasta
16. One-Pan Tuscan Chicken
17. Balsamic Glazed Chicken and Vegetable Sheet Pan