Mediterranean Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini
This Mediterranean Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini is the kind of dish that looks restaurant-worthy but is simple enough for a weeknight dinner. Tender, pan-seared chicken gets coated in a glossy balsamic glaze that’s tangy, slightly sweet, and rich in flavor. It’s paired with buttery orzo and smoky grilled zucchini, then finished with crumbled feta and a sprinkle of fresh herbs. Every bite captures that bright, balanced Mediterranean taste — warm, satisfying, and fresh.
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 2–3
Ingredients
2 chicken breasts (about 450 g), halved lengthwise
2 tbsp (30 ml) balsamic glaze or reduction
2 tbsp (30 ml) olive oil
1 cup (200 g) orzo pasta
2 cups (480 ml) chicken broth
1 medium zucchini (200 g), sliced into ribbons or rounds
½ cup (75 g) crumbled feta cheese
1 clove garlic, minced (3 g)
Salt & black pepper, to taste
Fresh basil or parsley, for garnish
Instructions
Prepare the chicken:
Season the halved chicken breasts with salt and black pepper on both sides.
Cook the orzo:
In a saucepan, bring chicken broth to a boil. Add orzo and cook for about 8–10 minutes, stirring occasionally, until al dente. Drain any excess liquid, toss with a drizzle of olive oil, and set aside.
Grill the zucchini:
Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Add zucchini slices and cook 2–3 minutes per side until grill marks appear and the edges soften slightly. Remove and season lightly with salt and pepper.
Cook the chicken:
In the same pan, heat the remaining olive oil. Add the chicken and sear for 4–5 minutes per side until golden and cooked through.
Glaze the chicken:
Reduce heat to low. Add the minced garlic and cook for 30 seconds. Pour in the balsamic glaze and toss the chicken to coat evenly, letting it caramelize slightly for 1–2 minutes.
Assemble the dish:
Divide orzo between plates, top with grilled zucchini and balsamic-glazed chicken. Sprinkle crumbled feta and garnish with fresh basil or parsley.
Serve:
Enjoy immediately while warm, with an extra drizzle of balsamic glaze if desired.
Tips
Pound the chicken evenly: It helps the meat cook uniformly and stay juicy.
Use a thick balsamic glaze: A syrupy glaze clings to the chicken better than a thin vinegar.
Don’t overcook the orzo: Slight firmness keeps it from turning mushy when mixed with other ingredients.
Grill zucchini on high heat: This gives quick char marks without losing too much moisture.
Deglaze the pan: After glazing the chicken, scrape any caramelized bits — they add extra flavor.
Warm feta slightly: Letting it rest on the hot dish softens it, giving a creamier texture.
Fresh herbs matter: Basil and parsley brighten the rich balsamic flavor and bring a Mediterranean finish.
Balance salt carefully: Both feta and balsamic glaze have saltiness; taste before adding extra.
Variations
Whole grain swap: Substitute orzo with quinoa or farro for a heartier, fiber-rich version.
Vegetarian option: Replace chicken with grilled halloumi or roasted chickpeas.
Add roasted veggies: Mix in cherry tomatoes, bell peppers, or eggplant for more color and nutrients.
Make it creamy: Stir a spoonful of Greek yogurt or a drizzle of cream into the orzo before serving.
Use lemon glaze: Replace balsamic with a honey-lemon reduction for a lighter, citrusy profile.
Feta alternatives: Try goat cheese, ricotta salata, or crumbled blue cheese for different textures.
Add greens: Toss in baby spinach or arugula with the orzo for a fresh touch.
Cold pasta version: Chill the orzo and zucchini, then serve as a Mediterranean chicken pasta salad.
Q&A
Q: Can I use store-bought balsamic glaze?
A: Yes, it works perfectly. Just pick one labeled “reduction” or “glaze” — they’re thicker and sweeter.
Q: How can I make my own balsamic glaze?
A: Simmer ½ cup balsamic vinegar with 1 tbsp honey or brown sugar until reduced by half and syrupy.
Q: What’s the best way to reheat leftovers?
A: Reheat in a skillet over low heat with a splash of water or broth to keep the orzo soft.
Q: Can I use another pasta shape?
A: Small pasta like ditalini or couscous also works well, but orzo’s texture pairs best.
Q: Is this dish good for meal prep?
A: Yes. Store each component separately and combine before reheating to keep flavors fresh.
Q: What can I serve with it?
A: A crisp green salad or roasted vegetables make excellent sides.
Nutrition
(Per Serving, Approx.)
Calories: 480
Protein: 38 g
Fat: 18 g
Carbohydrates: 42 g
Fiber: 3 g
Sugars: 8 g
Sodium: 550 mg
Conclusion
This Mediterranean Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini is a perfect example of how simple ingredients can create bold, balanced flavors. The tangy glaze caramelizes beautifully on the chicken, while the orzo and feta add comfort and creaminess. With a touch of grilled zucchini for freshness and color, this dish feels both rustic and refined — a wholesome, Mediterranean-inspired meal that’s as satisfying as it is beautiful.