Description
This Creamy Marsala Chicken Orzo is a delightful one-pan meal featuring tender chicken breasts cooked in a rich Marsala wine and cream sauce, combined with tender orzo pasta and sautéed mushrooms. Ready in just 35 minutes, it’s a comforting and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Seasonings
- 1 pound boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon dried thyme
Pasta and Vegetables
- 1 cup orzo pasta
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Liquids and Fats
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Heat the skillet: Heat olive oil and butter in a large skillet over medium heat until melted and hot, ready for cooking the chicken.
- Cook the chicken: Season the chicken breasts with salt, pepper, and dried thyme. Add them to the skillet and cook until golden brown and cooked through, about 5-7 minutes per side depending on thickness.
- Set chicken aside: Remove the cooked chicken from the skillet and set it aside on a plate, keeping it warm.
- Sauté mushrooms and garlic: In the same skillet, add the sliced mushrooms and minced garlic. Sauté for about 3-4 minutes until they become tender and fragrant.
- Add orzo pasta: Stir in the orzo pasta and cook for 1-2 minutes, allowing it to lightly toast and absorb some flavors.
- Deglaze and add liquids: Pour in the Marsala wine and chicken broth while stirring to deglaze the skillet, loosening any browned bits from the pan.
- Simmer orzo: Let the mixture simmer gently until the orzo is tender and the liquid is mostly absorbed, about 10-12 minutes.
- Finish the sauce and combine: Stir in the heavy cream, then return the cooked chicken to the skillet, coating it in the creamy Marsala sauce.
- Heat through: Cook for an additional 2-3 minutes to heat everything through and meld the flavors.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish before serving to add freshness and color.
Notes
- Use boneless, skinless chicken breasts for quick and even cooking.
- If Marsala wine is unavailable, dry white wine can be used as a substitute, though flavor will be less authentic.
- For a lighter version, substitute half-and-half for heavy cream.
- Make sure to stir frequently during simmering to prevent orzo from sticking to the pan.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
