Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced thin
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 3 cups low-sodium chicken broth
- 1/2 cup balsamic vinegar
- 1 teaspoon dried oregano
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved, plus 1/4 cup fresh basil, chopped
Instructions
- Step 1: Pat the chicken dry and season well with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through; remove the chicken from the skillet and set it aside, keeping the rendered juices in the pan.
- Step 2: Reduce the heat to medium. Add the diced red bell pepper to the skillet and sauté for 4-5 minutes until softened. Stir in the dried oregano.
- Step 3: Pour in the 3 cups of chicken broth, followed by the balsamic vinegar, scraping up any browned bits from the bottom of the pan. Bring the mixture to a rolling boil, then stir in the 1 cup of dry orzo pasta.
- Step 4: Reduce the heat to low, cover the skillet, and allow the mixture to simmer for 10-12 minutes, or until the liquid is mostly absorbed and the orzo is tender. If the mixture looks too thick, add a splash of water or broth.
- Step 5: Slice the cooked chicken breasts into strips. Return the sliced chicken and any accumulated juices to the orzo. Stir in the halved cherry tomatoes and the chopped fresh basil until heated through (about 1 minute). Serve immediately.
Notes
- Leftover orzo thickens quickly; store airtight in the refrigerator for up to 3 days, knowing the texture will be denser upon serving.
- To restore a creamy consistency when reheating, gently warm the orzo on the stovetop while adding a small splash of chicken broth or water.
- For a lovely contrast to the sharp balsamic, serve each bowl with a spoonful of cool Greek yogurt or a generous sprinkle of crumbled feta cheese.
- The key to deep flavor is deglazing; ensure you vigorously scrape up the browned chicken bits (fond) when adding the broth in Step 3, as this builds the base of the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American