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Balsamic chicken with Summer Vegetables on a white plate on a white wooden table.
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Balsamic Chicken with Summer Vegetables - Stovetop Version
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
This balsamic chicken is tender and delicious, with a sweet and savory sauce and topped with melted fresh mozzarella cheese. It's an easy skillet dinner where you cook the orzo pasta, zucchini and cherry tomatoes and chicken all together. The pressure cooker version of this recipe really intensifies the balsamic flavor by infusing it into the food under pressure. If you want a more intense balsamic vinegar flavor for the stovetop version, finish this dish by drizzling some balsamic glaze over the top.
Course: Entrées
Cuisine: Italian
Keyword: One Pot Meal, Chicken
Servings: 4
Calories: 593 kcal
Ingredients
  • olive oil
  • 1 tablespoon butter
  • 4 5-ounce boneless, skinless chicken breasts
  • salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • ½ cup diced onions
  • 1 teaspoon Italian seasoning
  • ¼ cup white wine
  • ½ cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard
  • 1 zucchini sliced into ½-inch thick, half moons
  • 1 yellow squash sliced into ½-inch thick, half moons
  • 1½ cups cherry tomatoes halved
  • 1½ cups dried orzo
  • 2 cups chicken stock
  • 4 ounces fresh mozzarella cheese sliced
  • 1 tablespoon fresh chopped basil
Instructions
  1. Pre-heat the oven to 350°F.

  2. Season the chicken breasts with salt and freshly ground black pepper, and lightly dredge each breast in flour. Pre-heat a 12-inch skillet over medium-high heat. Add the olive oil and butter and brown the chicken for 5 minutes on each side. Remove the browned chicken breasts from the pan and set aside.

  3. Add the onions and Italian seasoning to the skillet and sauté until the onion starts to brown – about 5 minutes. Pour in the white wine and deglaze the pan by scraping up any bits of brown on the bottom of the skillet. Add the balsamic vinegar, brown sugar, and Dijon mustard and mix well. Simmer for a few minutes until the liquid starts to reduce. Add the orzo and stir to coat the pasta. Cook for another minute or two and then add the zucchini, yellow squash, and chicken stock. Season with salt and freshly ground black pepper and simmer the orzo and vegetables uncovered for 5 minutes.
  4. Stir in the cherry tomatoes and return the chicken breasts to the skillet, turning them over to coat each breast with the sauce. Top the chicken breasts with the fresh mozzarella cheese and transfer the pan to the oven. Bake at 350ºF for 10 minutes, until the cheese has melted and is starting to brown on top.
  5. Serve the chicken breasts on a bed of the orzo and vegetables, with a little fresh basil on top.
Nutrition Facts
Balsamic Chicken with Summer Vegetables - Stovetop Version
Amount Per Serving
Calories 593 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g35%
Cholesterol 106mg35%
Sodium 544mg23%
Potassium 1145mg33%
Carbohydrates 66g22%
Fiber 4g16%
Sugar 16g18%
Protein 43g86%
Vitamin A 809IU16%
Vitamin C 33mg40%
Calcium 207mg21%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.