Balsamic Chicken One Pan Meal
You can make balsamic chicken at any time of the year, but this recipe for Summer Balsamic Chicken calls for summer vegetables and orzo to be cooked right along with the chicken, getting everything you need for dinner done in one pan. It’s best made at the end of summer when tomatoes and zucchini are at their best, but because these vegetables are available to us all year long, you really aren’t limited to any one season.
White or Regular Balsamic Vinegar
This recipe calls for regular balsamic vinegar, but you are welcome to use white balsamic vinegar instead. The difference between the two is mostly how they are made. Both start out from grapes, but with regular balsamic vinegar the grapes, skins and seeds are crushed and simmered for a very long period of time, turning the vinegar dark in color before it is aged in barrels for several years. When making white balsamic vinegar, the grapes are cooked at a low temperature or sometimes pressure cooked so that it doesn’t turn brown, and then the aging time is shorter. White balsamic vinegar is little lighter and less syrupy than regular balsamic vinegar and it has a cleaner aftertaste. One of the most obvious differences between the two, however, is the color. Consequently, white balsamic vinegar, although not quite as intense in flavor, won’t turn the dish (primarily the orzo) a dark color, which might be preferable to some.
Balsamic Chicken with Mozzarella
To finish this dish full of orzo, zucchini, summer squash and tomatoes, we take it one step further at the end and top it with some fresh mozzarella cheese and basil. This is a little nod to summer’s favorite salad – a caprese salad with tomatoes and fresh mozzarella. The result is a delicious summer meal that only dirties one pot and delivers on flavor.
Comments (9)Post a Reply
I don’t enjoy cooking or baking, but your recipes make it easy. I made the Balsamic Chicken with Summer Vegetables in my pressure cooker and it was delicious!!! It was an easy meal
preparation with tasty results. The only thing I couldn’t figure out was when to add the butter (did I overlook something)? I just added it when browning the onions. Thank you for another great recipe!!
Hi there. What you did was perfect, but you add the butter along with the olive oil to the pan when you first brown the chicken.
When do you add the chicken broth? I’ve read through the recipe several times and I’m not seeing it. Making it for dinner tonight, I’m just going to add it in step 3, letting it reduce before I add the orzo.
Hi Tamara. The stock is added in step 3.
We love balsamic and I was looking for something new to try. This was easy and delicious. Didn’t change a thing; the family devoured it. Thanks. (I will be making your Chicken and Balsamic Baked Peaches soon, for sure!)
Would like the instant pot recipe.
Just click on the “pressure cooker” tab above the recipe title for the Instant Pot®/pressure cooker version of the recipe.
What kind of white wine?
I always say to use a wine that you like! Other than that, I veer away from buttery Chardonnays. If you want an easy go-to wine for cooking, try Pinot Grigio.