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- 1 lb chicken breast, diced - 1 cup orzo pasta - 2 cups chicken broth - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1/4 cup balsamic vinegar - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil, for garnish Gathering the right ingredients is key to making this dish shine. First, you need chicken breast. Dicing it helps it cook evenly. Next, orzo pasta adds a nice texture. It absorbs flavors well. For liquid, chicken broth keeps the dish moist and tasty. Cherry tomatoes give a burst of sweetness. Halving them allows their juices to mix in. Baby spinach adds color and nutrition. It wilts down nicely in the pan. Balsamic vinegar brings a rich tang that makes every bite special. Don’t forget the olive oil! It helps sauté the chicken and adds flavor. Garlic powder and oregano bring a warm depth to the dish. Lastly, season with salt and pepper to suit your taste. Fresh basil makes a beautiful garnish and adds freshness. This mix of ingredients creates a hearty, flavorful meal. Each element plays a role in making the Balsamic Chicken Orzo Skillet tasty and satisfying. {{ingredient_image_1}} Heat a large skillet over medium heat and add the olive oil. Once hot, add the diced chicken. Use salt, pepper, garlic powder, and oregano for flavor. Sauté the chicken for about 5 to 7 minutes until it turns golden brown and is fully cooked. This step is key for building a great base of flavor. After the chicken cooks, push it to the sides of the skillet. In the center, add the orzo, halved cherry tomatoes, and chicken broth. Stir to mix everything well. Bring the mixture to a simmer. Lower the heat to cook gently. Cover the skillet for about 10 to 12 minutes. Stir occasionally. This helps the orzo absorb the broth nicely, giving it a soft texture. Once the orzo is tender, stir in the baby spinach and balsamic vinegar. Cook for an additional 2 minutes. This wilts the spinach and adds a tasty zing. Taste the dish and adjust the seasoning if needed. Remove it from the heat, letting it rest for a couple of minutes. This enhances the flavors before serving. To keep your chicken tender, choose fresh, high-quality meat. Cut it into even pieces. This helps it cook evenly. Sauté the chicken until it’s golden brown. Avoid cooking it too long; this can dry it out. For orzo, use chicken broth instead of water. This adds more flavor. Stir the orzo occasionally while it simmers. This stops it from sticking together. When it's done, it should be soft but still firm. For a beautiful dish, serve the orzo in a large bowl. You can also use individual bowls for a nice touch. Garnish with fresh basil leaves for color. A drizzle of balsamic reduction on top adds a fancy look and taste. One common mistake is overcooking the chicken or orzo. Keep an eye on both while cooking. If the chicken is dry, it won’t taste good. The orzo should be tender but not mushy. Another mistake is not adjusting the seasoning. Taste your dish before serving. If it needs more salt or pepper, add it. Adjusting the flavor can make a big difference. Pro Tips Marinate the Chicken: For extra flavor, marinate the diced chicken in balsamic vinegar, olive oil, garlic powder, and oregano for at least 30 minutes before cooking. Use Fresh Herbs: Fresh basil can elevate the dish; consider adding it towards the end of cooking or as a garnish for a burst of flavor. Variations on Vegetables: Feel free to add other vegetables like zucchini or bell peppers for additional color and nutrition. Leftovers Storage: This dish stores well in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of chicken broth to prevent drying out. {{image_2}} You can customize this dish by changing the protein. Instead of chicken, try shrimp or tofu. Both options cook well and soak up flavors nicely. You can also swap in different veggies. Zucchini or bell peppers add great taste and color. Just chop them up and toss them in when you add the orzo. To boost flavor, consider adding cheese. Feta or Parmesan work wonders in this dish. They melt slightly and add creaminess. Another idea is to sprinkle in some red pepper flakes. This adds a nice kick and makes the dish more exciting. Feel free to play with flavors until you find the mix you love. If you need a gluten-free version, use gluten-free orzo. It cooks similarly and tastes great. For a vegetarian option, simply leave out the chicken. You can replace the chicken broth with vegetable broth to keep the flavor. These changes make the dish fit different diets while still being delicious. To store leftovers, let the dish cool first. Place it in an airtight container. This keeps the flavors fresh. Store it in the fridge for up to four days. To maintain flavor and texture, reheat gently. Use low heat on the stove. This prevents the orzo from getting mushy. For freezing, let the dish cool completely. Use a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Add a splash of chicken broth to keep it moist. In the fridge, Balsamic Chicken Orzo Skillet lasts about four days. In the freezer, it can last for three months. Watch for signs of spoilage. If it smells sour or looks discolored, throw it away. Always trust your senses when it comes to food safety. Orzo is a type of pasta shaped like grains of rice. It cooks quickly and has a mild flavor. You can use orzo in salads, soups, or as a side dish. In this recipe, it absorbs the chicken broth well, adding a nice texture to the meal. Yes, you can prepare this dish ahead of time. Cook the Balsamic Chicken Orzo Skillet and let it cool. Store it in an airtight container in the fridge for up to three days. When you're ready to eat, reheat it on the stove. Add a splash of broth to keep it moist. Pair this dish with a fresh salad or steamed veggies. A simple green salad with lemon vinaigrette works great. You can also serve garlic bread for a comforting side. Roasted asparagus or zucchini adds a nice touch too, enhancing your meal. This blog explored a simple and tasty Balsamic Chicken Orzo dish. You learned about the key ingredients and how to cook the chicken and orzo perfectly. I shared valuable tips to avoid common mistakes, boost flavor, and make fun variations. You can easily store and reheat this dish for later enjoyment. Remember, cooking is fun and allows you to be creative. Enjoy making this dish, and share it with others. Cooking together creates great memories!

Balsamic Chicken Orzo Skillet

A delicious one-pan meal featuring chicken, orzo pasta, and fresh vegetables, all cooked in a balsamic vinegar sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, diced
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh basil

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the diced chicken, seasoning it with salt, pepper, garlic powder, and oregano. Sauté for about 5-7 minutes until the chicken is browned and cooked through.
  • Once the chicken is cooked, push it to the sides of the skillet. Add the orzo, cherry tomatoes, and chicken broth to the center, stirring to combine.
  • Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.
  • Stir in the baby spinach and balsamic vinegar, cooking for an additional 2 minutes until the spinach has wilted.
  • Taste and adjust seasoning if necessary.
  • Remove from heat and let it sit for a couple of minutes before serving.

Notes

Serve in a large dish or individual bowls, garnished with fresh basil leaves for a pop of color. Drizzle a little extra balsamic reduction on top for added flavor and decoration.
Keyword balsamic, chicken, one-pan meal, orzo, skillet