Description

This Balsamic Chicken and Orzo Skillet is a cozy, one-pan dinner that layers tender, golden-seared chicken over perfectly cooked orzo, sweet cherry tomatoes, and vibrant spinach. A splash of tangy-sweet balsamic pulls everything together into a rich, savory sauce. It’s simple enough for a weeknight, yet elegant enough to serve to guests.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1 1/2–2 pounds total)
1 cup orzo pasta, uncooked
2 cups chicken broth (low sodium preferred)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup fresh spinach, chopped (lightly packed)
1/4 cup balsamic vinegar
1 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
Fresh basil leaves, for garnish

Instructions

Season the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and dried oregano.
Sear the chicken: In a large deep skillet or sauté pan, heat the olive oil over medium heat. Add the chicken breasts and cook for 5–7 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer the chicken to a plate and tent loosely with foil to keep warm.
Sauté aromatics: In the same skillet (do not wipe it out), add the chopped onion. Sauté over medium heat for 2–3 minutes, or until the onion begins to soften. Add the minced garlic and cook for 30–60 seconds more, stirring constantly until fragrant.
Toast the orzo: Add the dry orzo to the skillet and stir for about 1 minute to lightly toast it, coating it in the pan drippings and oil.
Cook the orzo: Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce the heat to low. Cover and let simmer for about 10 minutes, stirring once or twice, until the orzo is tender and has absorbed most of the liquid.
Add vegetables and balsamic: Stir in the halved cherry tomatoes, chopped spinach, and balsamic vinegar. Cook for 1–2 minutes, just until the spinach begins to wilt and the tomatoes soften slightly.
Return the chicken: Nestle the cooked chicken breasts back into the skillet, on top of the orzo and vegetables. Spoon some of the orzo mixture around and over the chicken. Cook for another 2–3 minutes on low heat to warm the chicken through and meld the flavors.
Finish and serve: Taste and adjust seasoning with additional salt and pepper, if needed. Remove from heat, garnish with fresh basil leaves, and serve hot straight from the skillet.

Notes

For extra richness, swirl in 1–2 tablespoons of butter at the end before serving.
If your skillet runs dry before the orzo is tender, stir in a splash of additional broth or water.
Thickness of chicken breasts can vary; if very thick, slice them horizontally into cutlets for more even cooking.
Let the chicken rest briefly after searing to keep it juicy when you return it to the pan.
Use low-sodium broth so you can better control the overall saltiness of the dish.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop, One-Pan Skillet
Cuisine: American, Mediterranean-Inspired

Nutrition

Serving Size: 1 chicken breast with about 1 cup orzo mixture
Calories: 350 kcal
Sugar: 5 g (approx.)
Sodium: 480 mg (approx., using low-sodium broth)
Fat: 10 g (approx.)
Saturated Fat: 2 g (approx.)
Unsaturated Fat: 7 g (approx.)
Trans Fat: 0 g
Carbohydrates: 33 g (approx.)
Fiber: 2 g (approx.)
Protein: 30 g (approx.)
Cholesterol: 85 mg (approx.)

Keywords: balsamic chicken, orzo skillet, one pan dinner, chicken and orzo, easy weeknight meal, skillet chicken, Mediterranean chicken