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- 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 1 cup orzo pasta - 2 tablespoons balsamic vinegar - 1 cup cherry tomatoes, halved - 1 bell pepper (choose red or yellow), diced - 1 medium zucchini, diced - 2 cups fresh spinach, roughly chopped For this dish, the chicken is the star. It cooks fast and stays juicy. Orzo pasta adds a nice, chewy texture. The balsamic vinegar gives a sweet and tangy kick that brightens the meal. Fresh vegetables like cherry tomatoes, bell peppers, and zucchini add color and crunch. Spinach adds a healthy touch and looks great on the plate. - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs (like basil and oregano) - Salt and freshly ground black pepper to taste - Grated Parmesan cheese for serving (optional) Olive oil is key for sautéing the chicken. Garlic powder brings a warm flavor that everyone loves. Dried Italian herbs add depth, making each bite flavorful. Don’t forget to season with salt and pepper to enhance all the tastes. If you want to elevate this dish, sprinkle some grated Parmesan cheese on top before serving. It adds creaminess and a savory touch that makes it extra special. {{ingredient_image_2}} First, I heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is hot, I add 2 diced boneless, skinless chicken breasts. I season the chicken with a teaspoon of garlic powder, salt, freshly ground black pepper, and dried Italian herbs. I cook the chicken for about 6 to 8 minutes, stirring occasionally. The chicken should become golden brown and fully cooked. After cooking the chicken, I add 1 cup of halved cherry tomatoes, 1 diced bell pepper, and 1 diced medium zucchini to the skillet. I let these cook for about 4 to 5 minutes. This time allows the vegetables to soften and release their tasty juices. Next, I stir in 1 cup of orzo pasta and 2 tablespoons of balsamic vinegar. I make sure to mix everything well to combine the flavors. Then, I carefully pour in 4 cups of water. I increase the heat to bring it to a gentle boil. Once it boils, I reduce the heat to low and cover the skillet. I let it simmer for about 10 to 12 minutes, stirring occasionally, until the orzo is cooked al dente and mostly absorbs the liquid. Once the orzo is cooked, I toss in 2 cups of roughly chopped spinach. I stir until the spinach wilts down. I taste the dish and adjust the seasoning with more salt and black pepper if needed. To serve, I recommend topping it with freshly grated Parmesan cheese for extra flavor. To ensure your chicken cooks evenly, cut it into small, bite-sized pieces. This helps the chicken cook through without drying out. When you sauté it, make sure to move the pieces around in the pan. This keeps them from sticking and helps them brown nicely. For perfect orzo texture, keep an eye on the cooking time. Orzo cooks fast, so check it often. You want it to be tender but still firm to the bite, known as al dente. When you add the orzo to the skillet, stir it well with the other ingredients. This helps it absorb the flavors. You can change up the flavor by trying different seasonings. Instead of garlic powder, try fresh garlic or shallots for a more robust taste. You can also swap dried Italian herbs for fresh herbs like basil or parsley. Both options add a burst of flavor. For extra toppings, consider adding a sprinkle of red pepper flakes for heat. You can also top the dish with freshly chopped herbs, like basil or parsley, for a fresh finish. If you want more texture, add toasted pine nuts or sliced almonds before serving. Pro Tips Marinating Chicken: For enhanced flavor, marinate the diced chicken in balsamic vinegar and herbs for at least 30 minutes before cooking. Vegetable Variations: Feel free to add or substitute vegetables based on seasonality or preference, such as mushrooms or asparagus. Cooking Orzo: Monitor the orzo closely while it cooks; if it absorbs too much liquid, add a splash of water to keep it creamy. Serving Suggestions: Pair this dish with a light salad or crusty bread for a complete meal experience. {{image_4}} You can easily swap the chicken for different proteins. Chicken thighs add more flavor and stay juicy. Rotisserie chicken is an easy choice for a quick meal. If you want a vegetarian option, try using tofu. Cubed tofu soaks up flavors well. Chickpeas are another great choice. They add protein and a nice texture to the dish. Feel free to change up the veggies based on the season. In the summer, use fresh zucchini and bell peppers. In the fall, add butternut squash or Brussels sprouts for a heartier dish. Mixing and matching colors makes your meal pop. Bright vegetables like red, orange, and green look great together. Aim for a rainbow on your plate for both taste and nutrition. If you need gluten-free options, replace the orzo with gluten-free pasta. Look for orzo made from rice or corn. You can also make a low-carb version by using cauliflower rice. This change keeps the dish light but still satisfying. Enjoy the same flavors while staying true to your diet choice. To store leftovers, let the dish cool down first. Place it in an airtight container. This step helps keep out air and moisture, maintaining quality. You can store the Balsamic Chicken Orzo Skillet in the fridge for up to three days. When you're ready to enjoy it again, just reheat it on the stove or in the microwave until hot. If you want to freeze this dish, allow it to cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. You can freeze it for up to three months. When you're ready to eat it, take it out of the freezer. Thaw it in the fridge overnight for even heating. To reheat, warm it on the stove or microwave. Add a splash of water if it seems dry during reheating. This helps bring back the creamy texture of the orzo. Can I make this recipe ahead of time? Yes, you can prepare this dish ahead of time. Cook the chicken and veggies, then cool them down. Store in the fridge for up to three days. When ready to eat, reheat it on the stove, adding a splash of water. What can I substitute for orzo pasta? You can use other small pasta types like couscous or ditalini. Quinoa is also a great gluten-free choice. Just adjust the cooking time based on the pasta you choose. How do I know when the chicken is fully cooked? Check the chicken for a golden brown color and no pink inside. The internal temperature should reach 165°F. Use a meat thermometer for best results. Can I use dried herbs instead of fresh? Yes, dried herbs work well. They have a stronger flavor, so use about one-third of the amount of fresh herbs. This keeps the taste bright and balanced. What sides pair well with Balsamic Chicken Orzo Skillet? A fresh garden salad or steamed green beans go great with this dish. You can also serve crusty bread to soak up the sauce. Can I serve this dish cold? Yes, you can serve it cold as a pasta salad. Just chill it in the fridge for a few hours, and enjoy! This blog post covered the essentials of making a flavorful Balsamic Chicken Orzo Skillet. We explored main ingredients, including chicken and fresh veggies. I shared step-by-step instructions, cooking tips, and variations to suit different diets. This dish is versatile and easy to store. In conclusion, experimenting with flavors and ingredients will keep this recipe exciting. Enjoy creating a meal that your family loves!

Balsamic Chicken Orzo Skillet

A flavorful one-pan dish featuring chicken, orzo pasta, and fresh vegetables, all tossed in balsamic vinegar.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 cup orzo pasta
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1 piece bell pepper (choose red or yellow), diced
  • 1 medium zucchini, diced
  • 2 cups fresh spinach, roughly chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (like basil and oregano)
  • to taste salt and freshly ground black pepper
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • In a large skillet, heat the extra virgin olive oil over medium heat. Add the diced chicken and season it with salt, freshly ground black pepper, garlic powder, and dried Italian herbs. Sauté the chicken for about 6-8 minutes, or until it is golden brown and cooked through, stirring occasionally to ensure even cooking.
  • Once the chicken is thoroughly cooked, add the halved cherry tomatoes, diced bell pepper, and diced zucchini to the skillet. Continue to cook for another 4-5 minutes, allowing the vegetables to soften and release their juices.
  • Next, stir in the orzo pasta along with the balsamic vinegar, making sure to mix everything together well to combine the flavors.
  • Carefully pour 4 cups of water into the skillet. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 10-12 minutes. Stir occasionally, until the orzo is cooked al dente and has absorbed most of the liquid.
  • After the orzo is cooked, toss in the roughly chopped spinach and stir until it has wilted down. Taste the dish and adjust the seasoning with additional salt and freshly ground black pepper as needed.
  • Serve the dish warm, optionally topped with freshly grated Parmesan cheese for an added touch of flavor.

Notes

For an appealing presentation, serve the skillet mixture in a large serving dish and sprinkle extra grated Parmesan on top, along with a few fresh basil leaves for a pop of color.
Keyword balsamic, chicken, orzo, skillet, vegetables