There’s something magical about a plate of Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini.
It’s tangy. It’s juicy. It’s got that perfect balance of bold and breezy—like something you’d eat on a sunlit patio with a cold drink in hand and nowhere to be.
I first made this Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini. recipe on a weekday when I needed something fast but flavorful—and it’s been a go-to ever since.
You’ve got balsamic-glazed chicken that’s slightly sticky and seared just right. Creamy feta tucked into warm orzo. Charred zucchini slices to keep things light and summery.
No boring dinners here.
And the best part? It all comes together in about 30 minutes. Let’s dive in.
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Why You’ll Crave This Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini.
So what makes this Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini so good?
It’s a little bit of everything: the comfort of pasta, the zip of glaze, the briny feta crumbles, and that smoky edge from zucchini.
Reasons to love it:
- It’s a one-pan feel without being mushy or bland.
- It checks the healthy-ish box (zucchini! lean protein!).
- It’s satisfying without being heavy.
- Leftovers reheat like a dream.
The flavor?
Imagine this: seared chicken glazed with sweet, tangy balsamic. It caramelizes in the pan just enough to give you sticky edges. Meanwhile, the orzo soaks up flavor and becomes this creamy backdrop. Add in feta that melts slightly and zucchini with grill marks? You’re golden.
And it’s flexible—weeknight easy, but guest-worthy too.
Let’s break it down.
Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini. – Big Flavor, Easy Prep
Searing the Chicken with Balsamic Glaze
Here’s the thing: the chicken is the star here, and you want it juicy and packed with flavor.
Start by seasoning your boneless, skinless chicken breasts with salt and black pepper.
Then heat olive oil in a skillet over medium. You want it hot—but not screaming.
Sear the chicken for 5–6 minutes per side. Don’t touch it too much; you want that golden crust to form.
Now comes the fun part: the balsamic glaze. Use a store-bought one (Trader Joe’s has a good one!) or simmer balsamic vinegar with honey until thick.
Brush it on during the last few minutes of cooking, turning the chicken to coat. The glaze will bubble and cling—it’s sticky, tangy, and totally irresistible.
Slice it up and set aside.
Cooking the Orzo and Bringing It All Together
Orzo is often overlooked, but trust me—it’s the perfect base for this dish. It cooks quickly and has that comforting pasta vibe.
Boil the orzo in chicken broth or water—broth adds flavor, but water works too.
Once it’s tender (about 8–10 minutes), drain it and toss with a touch of olive oil to keep it from sticking.
You’ll stir in grilled zucchini and feta later, so no need to fuss too much now. The goal is a warm, tender orzo that’s ready to soak up all the flavor.
Grilled Zucchini & Feta – All About the Layers
Charred Zucchini Rounds: Easy, Fast, Delicious
Let’s talk zucchini. If you’re someone who’s “meh” about it—this Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini recipe might just convert you.
Slice it into rounds, not too thin. Brush with olive oil. Grill in a hot skillet or grill pan for 2–3 minutes per side until tender and a little charred.
That light smokiness? Total game-changer when you mix it into the warm orzo.
Pro tip: sprinkle a pinch of salt as soon as it comes off the heat to bring out its sweetness.
Crumbled Feta + Herbs: The Creamy, Salty Finish
Feta is your flavor bomb here.
It melts slightly when stirred into the warm orzo, giving it that creamy, salty, Greek-inspired vibe.
Use ½ cup crumbled feta, and don’t be shy.
If you’ve got fresh basil or parsley, throw in a tablespoon or two. Totally optional—but it adds that brightness and color that makes the dish pop.
So now you’ve got orzo, grilled zucchini, and feta all mingling in a bowl, waiting for their balsamic chicken counterpart.
Bringing It All Together – The Perfect Plate
Assembling the Bowl: Chicken Meets Orzo
Once your chicken is glazed and sliced, orzo is ready, and zucchini is grilled, it’s time to layer.
Start with a generous scoop of orzo on your plate or bowl. Top with zucchini slices and crumble a bit more feta if you’re feeling fancy.
Lay the balsamic chicken on top.
Drizzle with any glaze left in the pan—it’s liquid gold. Sprinkle with herbs. Take a breath. Admire your work.
Dinner’s done, and it looks restaurant-worthy.
Serving Ideas and What Goes With It
Honestly? This Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini. dish is pretty perfect on its own.
But if you want to stretch it or make it part of a bigger meal:
- Add a side salad: arugula + lemon vinaigrette works beautifully.
- Warm pita bread or garlic knots on the side.
- Roasted veggies (think carrots or bell peppers) if you’ve got a hungry crowd.
For drinks, try sparkling water with lemon or a crisp minty iced tea.
Tips, Storage & FAQs
Tips for Success: Orzo, Glaze, and More
This is the part where I always mess up—orzo sticking or chicken getting dry.
Here’s how to avoid that:
- Use enough broth when cooking orzo; stir halfway to prevent sticking.
- Don’t overcook the chicken. Use a thermometer if needed (165°F is perfect).
- Brush glaze only at the end so it doesn’t burn.
- Want it saucier? Double the glaze and save some for drizzling.
And if you’re grilling the zucchini on an outdoor grill? Use a grill basket to avoid drop-throughs.
Storage & Leftovers
This dish stores surprisingly well.
To store:
- Keep in an airtight container for up to 3 days in the fridge.
To reheat:
- Warm gently in a skillet with a splash of water or broth to keep the orzo creamy.
- The chicken holds up great, and the zucchini stays flavorful.
Can you make it ahead? Totally.
Just store each component separately and combine when ready to eat.
Nutrition Info (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 33g |
| Carbohydrates | 28g |
| Fat | 24g |
| Saturated Fat | 7g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 580mg |
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Thighs stay juicier and work just as well. Just adjust cooking time.
What if I don’t have a grill pan?
A regular nonstick skillet works—just get it hot and don’t overcrowd.
Is balsamic glaze the same as vinegar?
Nope. Glaze is reduced balsamic vinegar, thicker and sweeter. You can make your own by simmering vinegar with honey.
Can I make this vegetarian?
Absolutely. Skip the chicken and load up on grilled veggies or add chickpeas for protein.
Wrapping It Up
Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini is one of those unicorn meals that feels special but doesn’t take all night.
It hits every note: savory, sweet, creamy, fresh—and honestly, looks like something you’d get at a café.
Whether you’re making it for a weeknight dinner or showing off at a backyard dinner party, it’s the kind of meal people remember.
And if you loved this one, you might also want to try these:
- Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
- Baked Feta Potatoes
- Sweet Potato Flatbread with Sage & Caramelized Onions
Have you made this Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini recipe?
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Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini – 30-Minute Irresistible Dinner
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Description
Juicy balsamic-glazed chicken, creamy feta-studded orzo, and charred grilled zucchini come together in this vibrant, 30-minute dinner that’s bursting with fresh, bold flavors. It’s light, satisfying, and totally weeknight-friendly—but it feels a little fancy too. The kind of meal that looks impressive, but secretly? Super simple.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- ¼ cup balsamic glaze (store-bought or homemade)
- 1 cup orzo
- 2 cups low-sodium chicken broth or water
- 1 medium zucchini, sliced into rounds
- ½ tablespoon olive oil (for zucchini)
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh basil or parsley (optional)
Instructions
Cook the orzo: In a medium saucepan, bring chicken broth or water to a boil. Add orzo and cook for 8–10 minutes until tender. Drain if needed and set aside.
Sear the chicken: Season both sides of chicken breasts with salt and pepper. In a large skillet over medium heat, add 1 tablespoon olive oil. Sear chicken 5–6 minutes per side until golden and cooked through.
Glaze the chicken: During the last 2 minutes of cooking, brush chicken with balsamic glaze, turning to coat both sides. Remove from pan and let rest.
Grill the zucchini: Brush zucchini slices with ½ tablespoon olive oil. Grill in a hot grill pan or skillet over medium-high heat for 2–3 minutes per side until tender and lightly charred.
Assemble the dish: Toss cooked orzo with grilled zucchini and crumbled feta. Slice the glazed chicken and serve over the orzo mixture. Garnish with fresh herbs if desired. Serve warm and enjoy!
Notes
If you don’t have balsamic glaze, reduce balsamic vinegar with a touch of honey over low heat until thick and syrupy.
Orzo can be cooked ahead and reheated with a splash of broth to keep it creamy.
Use chicken thighs if you prefer juicier meat—just adjust cooking time.
Feta adds the creamy tang, but goat cheese works in a pinch too.
Make it vegetarian by skipping the chicken and doubling the zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Dish
- Method: Stovetop, Grilling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate (approx.)
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 90 mg