Ingredients for Easy One-Pan Balsamic Chicken Orzo with Vegetables

• Boneless, Skinless Chicken Breasts: Provides lean protein and makes this an ultimately hearty, satisfying meal. Use boneless, skinless for quick cooking.
• Uncooked Orzo Pasta: The essential base for absorbing all the delicious pan flavors. It cooks quickly and perfectly in one pan.
• Low-Sodium Chicken Broth: The foundational liquid for cooking the orzo and infusing it with savory depth. Low-sodium helps control seasoning.
• Cherry Tomatoes: Burst with sweet and tangy flavor, softening beautifully to create a delicious sauce. Halve them for best results.
• Fresh Spinach: Wilts down to add vibrant color, essential nutrients, and a touch of freshness. Stir in at the very end.
• Medium Red Onion: An aromatic foundation, providing a mild sweetness and savory depth when sautéed. Dice finely for even cooking.
• Extra Virgin Olive Oil: The cooking fat that brings everything together, adding a rich, fruity base. Use a good quality extra virgin oil.
• Balsamic Vinegar: The star ingredient, offering a sweet and tangy glaze that defines this Mediterranean dish. Use a good quality brand.
• Garlic Cloves: Aromatic cornerstone, infusing the entire dish with irresistible flavor, recalling cozy autumn evenings. Don’t skimp on fresh garlic!
• Dried Oregano: Delivers classic Mediterranean herb notes, complementing the balsamic and chicken perfectly. Rub between palms before adding.
• Kosher Salt: Essential for enhancing all the individual flavors and balancing the sweetness of the balsamic. Season gradually and taste.
• Black Pepper: Adds a subtle warmth and a gentle kick, rounding out the seasoning profile. Freshly ground is always best.
• Fresh Parsley: A bright, herbaceous finishing touch that adds freshness and a pop of color. Chop just before serving.
• Crumbled Feta Cheese: Offers a delightful salty, tangy creaminess that perfectly complements the savory chicken and orzo. A must-have topping.
• Lemon: A final squeeze of fresh lemon juice brightens the entire dish, cutting through richness and enhancing flavors.

How to Make Easy One-Pan Balsamic Chicken Orzo with Vegetables

Prep Ingredients:

Start your Easy One-Pan Balsamic Chicken Orzo with Vegetables by dicing the red onion and cutting chicken into 1-inch pieces. Halve cherry tomatoes and mince garlic. This organized prep makes cooking a breeze.

Sauté Aromatics:

Heat olive oil in a large pan over medium-high heat. Add chicken and onion, cooking until chicken is lightly browned. Stir in minced garlic and oregano, cooking until fragrant, about one minute.

Add Orzo:

Stir in the uncooked orzo pasta directly into the pan with the chicken. Pour in the chicken broth and balsamic vinegar. Season with salt and pepper, then stir well to combine all ingredients thoroughly.

Simmer & Cook:

Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes. Stir occasionally. Add the halved cherry tomatoes and continue simmering uncovered until orzo is tender and liquid absorbed, about 5-10 minutes.

Stir in Spinach:

Once the orzo is perfectly tender and most liquid absorbed, stir in the fresh spinach. Cook just until the spinach wilts down, about 2-3 minutes. The residual heat will gently cook it, maintaining vibrant color.

Garnish & Serve:

Finish your Easy One-Pan Balsamic Chicken Orzo with Vegetables by stirring in fresh parsley and crumbled feta cheese. Squeeze fresh lemon juice over the top for a bright, zesty finish. Serve warm and enjoy!

How to Store Easy One-Pan Balsamic Chicken Orzo with Vegetables

To store leftover Easy One-Pan Balsamic Chicken Orzo, transfer it to an airtight container and refrigerate promptly. It will stay fresh for up to 3-4 days. Leaving it out too long compromises safety – don’t do what I did and forget it on the counter overnight! Discard if you notice any off smells or slimy texture.

For make-ahead, dice chicken and onion, and mince garlic a day ahead. Store in separate airtight containers in the refrigerator. Cook the full dish just before serving for best freshness.

Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the orzo seems dry.

What to Serve with Easy One-Pan Balsamic Chicken Orzo with Vegetables

Serve this delightful One-Pan Balsamic Chicken Orzo warm, directly from the pan for a cozy weeknight meal. For a special touch, garnish with extra fresh parsley and a lemon wedge before serving. It’s perfect on its own, but you can also pair it with a crisp green salad or a glass of dry white wine to truly enjoy the flavors.

I personally love to serve this dish with a generous squeeze of fresh lemon juice and extra crumbled feta. The bright citrus perfectly complements the rich balsamic, while the feta adds a delightful salty tang. It’s the perfect way to enjoy!

Frequently Asked Questions

→ How do I prevent the orzo from becoming a sticky mess in this One-Pan Balsamic Chicken Orzo?

I learned this the hard way! To prevent sticky or mushy orzo, stir it frequently while it simmers, especially during the 15-minute covered phase. This ensures even cooking and prevents sticking to the pan, achieving that perfect texture.

→ Can I use boneless, skinless chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs work wonderfully and often stay more tender. Just ensure they are cut into 1-inch pieces like the breasts. You might need an extra minute or two for browning.

→ Can I make this Easy One-Pan Balsamic Chicken Orzo a gluten-free meal?

Yes, you can! The main change is using gluten-free orzo pasta. Look for varieties made from corn or rice. The cooking time might vary slightly, so check the package directions for your specific brand.

→ How long can I store leftover Easy One-Pan Balsamic Chicken Orzo in the refrigerator?

You can safely store leftovers in an airtight container in the refrigerator for up to 3-4 days. I once forgot it out overnight – don’t do that! Reheat gently, adding a splash of broth if needed.

→ Can I make this One-Pan Balsamic Chicken Orzo ahead of time or freeze it?

While you can prep ingredients a day ahead, I don’t recommend freezing the cooked dish; the orzo texture suffers. It’s best enjoyed fresh, but leftovers are great for 3-4 days.