Description
This Balsamic Chicken Orzo recipe features tender chicken fillets cooked to golden perfection, simmered with orzo pasta in a tangy balsamic and chicken broth sauce. It’s a quick, flavorful one-pan dish that combines savory and slightly sweet notes, perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken fillets
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Pasta and Sauce
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/4 cup balsamic vinegar
Garnish
- Fresh basil leaves
Instructions
- Heat olive oil: Place a skillet over medium heat and add 1 tablespoon of olive oil, allowing it to warm up before cooking.
- Season chicken: Season both sides of the chicken fillets with salt, pepper, and 1 teaspoon garlic powder to enhance the flavor.
- Cook chicken: Add the seasoned chicken fillets to the skillet and cook for 6-7 minutes on each side until they turn golden brown and are cooked through.
- Remove chicken: Take the cooked chicken out of the skillet and set it aside to rest.
- Add liquids: Pour 2 cups of chicken broth and 1/4 cup balsamic vinegar into the same skillet, scraping up any browned bits from the bottom for added flavor.
- Boil and add orzo: Bring the mixture to a boil, then stir in 1 cup of orzo pasta.
- Simmer pasta: Reduce the heat to low and simmer the orzo for 10-12 minutes, stirring occasionally, until it becomes tender and absorbs the liquid.
- Slice and return chicken: Slice the rested chicken fillets and add them back to the skillet, mixing everything together evenly.
- Garnish and serve: Serve the dish hot, garnished with fresh basil leaves for a burst of color and herbal aroma.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- For extra richness, add a tablespoon of butter when simmering the orzo.
- If you prefer a thicker sauce, reduce the amount of chicken broth slightly.
- Fresh herbs like thyme or parsley can be used as an additional garnish.
- Ensure the chicken is fully cooked by checking that its internal temperature reaches 165°F (74°C).
