Meet your new weeknight hero: Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta. Imagine juicy, marinated chicken mingling with caramelized veggies, all served atop tender orzo pasta and finished with a tangy, velvety feta sauce. This is the kind of dish where healthy meets hearty, and every bold, Mediterranean-inspired bite is pure comfort. One taste and you’ll see why this recipe has quickly become a go-to in my kitchen — it’s easy enough for a busy night, impressive enough for guests, and tastes like a mini-vacation on your plate!
Ingredients You’ll Need
This short and sweet ingredient list brings out nothing but the best flavors. Every component, from the balsamic-marinated chicken to the shimmer of fresh parsley, helps build layers of taste and color in Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta.
- Chicken breasts: Thinly sliced for quick, even cooking and ultra-tender bites throughout the dish.
- Balsamic vinegar: The marinade’s backbone, adding depth, sweetness, and a slight tang to the chicken.
- Olive oil: Gives richness to both the marinade and veggies while ensuring everything cooks up golden.
- Garlic powder: For punchy, comforting flavor that infuses both chicken and vegetables.
- Dried oregano: An herbal note that pairs beautifully with Mediterranean flavors.
- Salt and pepper: The foundation of any good dish; don’t be shy!
- Red bell pepper: Sliced for sweetness and a pop of vibrant red.
- Zucchini: Adds a mellow, buttery flavor and brings green color to the party.
- Red onion: Roasts up sweet and just slightly charred for extra dimension.
- Cherry tomatoes: They burst in the oven, making the veggies juicy and bright.
- Orzo pasta: Tiny, rice-shaped pasta that soaks up all the saucy goodness.
- Low-sodium chicken broth: Adds savory depth as the orzo cooks — much better than water!
- Cream cheese or Greek yogurt: For an exceptionally silky, luscious feta sauce.
- Crumbled feta cheese: A creamy, tangy punch that brings everything together.
- Lemon juice: A splash of brightness to wake up all the flavors.
- Fresh parsley: For a pop of color and a hint of freshness at the end.
How to Make Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta
Step 1: Marinate the Chicken
Start with the most crucial foundation: flavor-packed chicken. In a mixing bowl, whisk together the balsamic vinegar, olive oil, garlic powder, dried oregano, salt, and pepper. Add the chicken slices and toss well until coated. Let them soak up all those savory, tangy notes for at least 15 minutes (but don’t worry if you go a bit longer, it only gets better with time!).
Step 2: Roast the Veggies
While your chicken marinates, preheat your oven to 425°F (220°C). Toss the red bell pepper, zucchini, red onion, and cherry tomatoes on a sheet pan with olive oil, salt, and pepper. Spread them in a single layer so they caramelize and roast evenly. Roast for 20–25 minutes until they’re tender and those tomatoes just start to blister and burst. The colors and flavors here really set Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta apart.
Step 3: Cook the Orzo
Bring chicken broth to a gentle boil in a medium saucepan. Stir in the orzo and cook according to the package directions, until just al dente. Drain off any excess liquid if needed. Using broth, rather than water, infuses extra savory flavor right into the pasta, and those little orzo grains will absorb it beautifully.
Step 4: Cook the Chicken
Now it’s time to bring out the star! Heat a skillet over medium-high heat and add the marinated chicken slices in a single layer. Cook for about 4–5 minutes per side, or until fully cooked and just golden at the edges. The aroma at this stage is out of this world, and the balsamic helps everything caramelize wonderfully.
Step 5: Make the Creamy Feta Sauce
In a small bowl, combine cream cheese (or Greek yogurt), crumbled feta, lemon juice, and a splash of warm chicken broth from the orzo. Stir until smooth and silky. This little trick ensures your sauce turns out a bit lighter but still dreamy and tangy — possibly my favorite reason for loving Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta!
Step 6: Assemble the Bowl
Bring it all together! Toss the cooked orzo with your roasted veggies and arrange on plates or in bowls. Top generously with sliced balsamic chicken, then drizzle that luscious creamy feta sauce right over the top. Finish with a scatter of chopped fresh parsley. You have officially created a Mediterranean-inspired masterpiece!
How to Serve Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta
Garnishes
A final flourish of extra crumbled feta, a sprinkle of freshly ground black pepper, and another handful of chopped parsley make your Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta feel restaurant-worthy. For a little zest, add a touch of lemon zest or even a few thinly sliced scallions for an added pop.
Side Dishes
This bowl is honestly a complete meal, but it pairs beautifully with warm, crusty bread for mopping up any extra sauce. A simple arugula salad with a light lemon vinaigrette offers a peppery, refreshing contrast, or serve alongside roasted potatoes if you’re feeding a hungry crowd.
Creative Ways to Present
For a fun twist, serve Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta family-style on a large platter so guests can help themselves. Or, portion into individual bowls and finish with a colorful arrange of roasted veggies and a generous drizzle of sauce for maximum wow factor. For a lighter lunch, skip the orzo and layer everything over greens instead.
Make Ahead and Storage
Storing Leftovers
Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta is one of those dishes that magically tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days. The flavors meld together deliciously, and a quick stir will revive the texture.
Freezing
You can freeze the chicken and roasted veggies separately for up to two months. I recommend leaving out the feta sauce and orzo when freezing, as the texture can change. Simply thaw in the fridge overnight before reheating and assembling with fresh orzo and sauce.
Reheating
Gently reheat leftovers in a skillet over medium heat, adding a splash of chicken broth or water to help loosen the orzo and keep things creamy. If you’re microwaving, add the sauce after reheating and stir well to make everything deliciously saucy once more.
FAQs
Can I use boneless chicken thighs instead of breasts?
Absolutely! Boneless chicken thighs stay incredibly juicy and are full of flavor. Just slice them thinly and follow the recipe as written for equally delicious results in Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta.
What can I substitute for orzo pasta?
You can swap in small pasta shapes like pearl couscous, ditalini, or even quinoa for a gluten-free option. Each gives a slightly different texture but still soaks up all those amazing flavors.
How do I make this vegetarian?
Omit the chicken and add extra roasted vegetables or chickpeas for protein. Use vegetable broth in place of chicken broth, and you’ll still have all the best flavors of Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta in every bite.
Is there a dairy-free way to make the creamy feta sauce?
You can use a plant-based cream cheese and a dairy-free feta-style cheese or a simple cashew cream. The sauce won’t be exactly the same, but you’ll still get that rich and tangy finish.
What vegetables work well as substitutes?
Feel free to get creative! Roasted eggplant, mushrooms, or asparagus will all fit right in and add their own unique twist to the Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta experience.
Final Thoughts
Whether you’re after a comforting weeknight meal or a colorful dish to impress at your next dinner gathering, Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta brings a little bit of celebration to the table. I can’t wait for you to give this recipe a go — I have a hunch it’ll become a fast favorite in your kitchen, too!
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Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta Recipe
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A delightful and flavorful recipe for Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta, combining tender marinated chicken, roasted vegetables, creamy orzo, and a delectable feta sauce.
Ingredients
For the Chicken & Marinade:
- 2 large chicken breasts, thinly sliced
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper, to taste
For the Roasted Veggies:
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 small red onion, sliced
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Orzo & Sauce:
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 3 tbsp cream cheese or Greek yogurt
- 1/4 cup crumbled feta cheese
- 1 tsp lemon juice
- 1 tbsp fresh parsley, chopped
Instructions
- Marinate the Chicken: In a bowl, combine balsamic vinegar, olive oil, garlic powder, oregano, salt, and pepper. Add chicken slices, toss well, and marinate for at least 15 minutes.
- Roast the Veggies: Preheat oven to 425°F (220°C). Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until tender and slightly caramelized.
- Cook the Orzo: In a medium saucepan, bring chicken broth to a boil. Add orzo and cook according to package instructions until al dente. Drain any excess liquid.
- Cook the Chicken: Heat a skillet over medium-high heat. Add marinated chicken and cook 4–5 minutes per side, until fully cooked and lightly browned.
- Make the Creamy Feta Sauce: In a small bowl, mix cream cheese (or Greek yogurt), crumbled feta, lemon juice, and a splash of warm chicken broth from the orzo to create a creamy sauce.
- Assemble the Bowl: Toss cooked orzo with roasted veggies. Top with sliced chicken and drizzle creamy feta sauce over the top. Garnish with chopped parsley.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sodium: 600 mg
- Fat: 18 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
