Balsamic Glazed Chicken & Orzo with Feta and Rhubarb-Onion Chutney is a delightful dish that brings together savory and sweet flavors perfectly. The juicy chicken is covered with a tangy balsamic glaze, while the orzo pasta is rich and creamy with feta cheese. Topping it all off is a unique chutney made with rhubarb and onion, adding an unexpected twist that will surprise your taste buds!
Why Make This Recipe
This recipe is worth making for several reasons. First, it merges different flavors and textures—you get the savory chicken, creamy orzo, and the sweet and tangy chutney. Second, it is easy to prepare, making it perfect for a weeknight dinner or a special occasion. Lastly, it’s a complete meal that will leave you feeling satisfied without being overly heavy.
How to Make Balsamic Glazed Chicken & Orzo with Feta and Rhubarb-Onion Chutney
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil (for chicken)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 cup dry orzo pasta
- 2 cups low-sodium chicken or vegetable broth
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 cup rhubarb, chopped
- 1/2 red onion, thinly sliced
- 1 tablespoon olive oil (for chutney)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- Pinch of salt
- Dash of ground cinnamon (optional)
Directions:
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Prepare the chutney: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Next, add the chopped rhubarb, brown sugar, apple cider vinegar, a pinch of salt, and a dash of cinnamon (if using). Let it simmer for 10–12 minutes, stirring occasionally, until the mixture thickens and looks jammy. Set aside.
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Cook the chicken: Season the chicken with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the chicken for 4–5 minutes per side until it is golden and cooked through. In the last few minutes, add the balsamic vinegar and honey to the skillet. Let it bubble and reduce, coating the chicken in a glossy glaze. Remove from heat and let the chicken rest.
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Cook the orzo: While the chicken is resting, cook the orzo in the low-sodium broth according to the package instructions. Drain any excess liquid and stir in the crumbled feta cheese and chopped parsley while the orzo is still warm.
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Serve the dish: Spoon the orzo onto plates, top it with the sliced balsamic chicken, and add a generous dollop of the rhubarb-onion chutney.
How to Serve Balsamic Glazed Chicken & Orzo with Feta and Rhubarb-Onion Chutney
Serve this dish warm on a nice plate or bowl. You can pair it with a side salad for a complete meal. A glass of white wine also compliments the flavors nicely. Enjoy it with family and friends for a delightful dining experience!
How to Store Balsamic Glazed Chicken & Orzo with Feta and Rhubarb-Onion Chutney
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish can be reheated in the microwave or on the stovetop until warmed through.
Tips to Make Balsamic Glazed Chicken & Orzo with Feta and Rhubarb-Onion Chutney
- Use fresh ingredients: Fresh rhubarb and herbs will enhance the flavor of the chutney and orzo.
- Don’t overcook the chicken: Cook until just done to keep the chicken tender and juicy.
- Adjust sweetness: If you prefer a sweeter chutney, feel free to add more brown sugar.
Variation
You can easily swap out the orzo for another type of pasta like farro or quinoa for a different texture. You can also try other cheeses like goat cheese instead of feta for a new taste.
FAQs
1. Can I make the chutney ahead of time?
Yes, you can prepare the rhubarb-onion chutney 1-2 days in advance and store it in the fridge. Just reheat it before serving.
2. Can I use frozen rhubarb?
Yes, frozen rhubarb can be used in this recipe. Just thaw it out before cooking.
3. What sides go well with this dish?
A simple green salad or roasted vegetables pair well with this dish, adding freshness and color to your meal.
