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Finished balsamic chicken orzo plated in a modern kitchen
Taha Ayad

Balsamic Chicken Orzo

A cozy and flavorful one-pot balsamic chicken orzo made with tender seared chicken, creamy orzo, balsamic glaze, and fresh herbs. Perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken thighs boneless and skinless, cut into chunks
  • 1.5 cups orzo pasta uncooked
  • 2 tbsp olive oil
  • ¼ cup balsamic vinegar
  • 4 cloves garlic minced
  • 3 cups low-sodium chicken broth
  • 1 small onion diced
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup cherry tomatoes halved
  • 2 cups fresh spinach
  • ½ cup grated Parmesan
  • 2 tbsp fresh basil chopped
  • ⅛ tsp red pepper flakes
  • Balsamic glaze for drizzling

Method
 

  1. Sear the chicken in olive oil until golden brown, then remove and set aside.
  2. Sauté the onion until soft, then add the garlic until fragrant.
  3. Stir in the orzo and toast lightly for 1–2 minutes.
  4. Pour in chicken broth and balsamic vinegar, scraping the pan to release browned bits.
  5. Return chicken to the skillet, cover, and simmer until orzo is tender.
  6. Stir in spinach, tomatoes, and Parmesan.
  7. Finish with basil and a drizzle of balsamic glaze.

Notes

  1. Add extra broth when reheating to keep the orzo creamy.
  2. Use feta or mozzarella for a richer finish.
  3. Swap chicken with chickpeas for a vegetarian version.
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