Description
A flavorful and satisfying one-pan meal featuring tender balsamic-glazed chicken fillets cooked alongside tender orzo pasta in a savory chicken broth. This dish combines the tangy sweetness of balsamic vinegar with aromatic herbs and garlic, making it a perfect weeknight dinner that’s quick and easy to prepare.
Ingredients
Scale
Chicken
- 2 chicken fillets, boneless and skinless
- Salt and pepper to taste
- 1 teaspoon garlic powder
Pasta and Sauce
- 1 cup orzo pasta
- 1/4 cup balsamic vinegar
- 2 cups chicken broth
- 1 tablespoon olive oil
Garnish
- Fresh basil for garnish
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a skillet over medium heat, preparing the pan for cooking the chicken.
- Season the chicken: Evenly season the chicken fillets with salt, pepper, and garlic powder to enhance their flavor.
- Cook the chicken: Place the seasoned chicken fillets in the skillet and cook for 6-7 minutes on each side, until they develop a golden-brown crust and are cooked through.
- Set chicken aside: Remove the cooked chicken from the skillet and set aside on a plate while you prepare the orzo.
- Add liquids to skillet: Pour the 2 cups of chicken broth and 1/4 cup of balsamic vinegar into the same skillet, using the flavorful browned bits left from cooking chicken.
- Bring to boil: Increase the heat to bring the mixture to a rolling boil to prepare for cooking the orzo pasta.
- Cook the orzo: Add 1 cup of orzo pasta to the boiling broth and balsamic mixture. Reduce the heat and simmer gently for 10-12 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
- Combine chicken and orzo: Slice the rested chicken fillets into strips or bite-sized pieces, then add them back to the skillet with the cooked orzo. Mix everything well to marry the flavors.
- Garnish and serve: Serve the balsamic chicken orzo hot, garnished with fresh basil leaves to add a vibrant color and fresh herbal note.
Notes
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- To add extra veggies, consider stirring in spinach or cherry tomatoes during the last few minutes of orzo cooking.
- If balsamic vinegar is too strong, reduce to 2 tablespoons and adjust to taste.
- You can substitute chicken broth with vegetable broth to make the dish lighter.
- Leftovers store well in the fridge for up to 3 days; reheat gently to avoid drying out the chicken.
