Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 teaspoon dried oregano (for seasoning chicken)
- 1 tablespoon olive oil (for cooking chicken)
Vegetables and Pasta
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, chopped
- 2 cloves garlic, minced
Seasonings and Finishing Touches
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil (for sautéing vegetables)
- 1/2 teaspoon dried oregano (remaining for recipe)
- Fresh basil for garnish
Instructions
- Prepare the Chicken: Season the chicken breasts with salt, pepper, and half of the dried oregano. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Cook the chicken breasts for 6 to 7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the pan and set aside to rest.
- Sauté the Vegetables: In the same pan, add the remaining tablespoon of olive oil. Add the chopped red onion and sauté for 2 to 3 minutes until it softens. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Vegetables and Orzo: Add the diced bell pepper and zucchini to the pan. Cook for 3 to 4 minutes until they begin to soften. Stir in the orzo pasta, coating it evenly with the oil and vegetables.
- Add Liquid and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low, cover the pan, and let it simmer for 10 to 12 minutes, stirring occasionally. Cook until the orzo is tender and most of the liquid is absorbed.
- Finish the Dish: Slice the rested chicken into strips. Add the halved cherry tomatoes, balsamic vinegar, and the remaining oregano to the pan. Gently fold the sliced chicken into the orzo and vegetables. Cook for 2 to 3 minutes until the tomatoes are warmed through and the balsamic vinegar creates a light glaze coating the dish.
- Serve: Remove the skillet from heat. Garnish with fresh basil leaves and serve immediately while hot for best flavor and texture.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
- You can substitute chicken broth with vegetable broth to make the dish lighter or vegetarian by replacing chicken breasts with plant-based protein.
- For more depth of flavor, marinate the chicken in balsamic vinegar and oregano for 30 minutes prior to cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The orzo pasta should be stirred occasionally during cooking to prevent sticking.
- Add additional fresh herbs like parsley or thyme for an extra burst of flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
