Marsala Chicken Orzo
Tender chicken breasts, orzo, and mushrooms are combined in a creamy Marsala sauce, creating a comforting and delicious dish perfect for weeknight dinners or special occasions.
Ingredients
For the Base
- 1 pound boneless, skinless chicken breasts For a lighter version, you can use chicken thighs.
- 1 cup orzo pasta For a gluten-free option, substitute with quinoa or rice.
- 1 cup mushrooms, sliced Use your favorite mushrooms such as cremini or button.
For the Sauce
- 1/2 cup Marsala wine For non-alcoholic, use grape juice mixed with vinegar.
- 1 cup chicken broth Use homemade or low-sodium for better flavor.
- 1/2 cup heavy cream Substitute with half-and-half or evaporated milk for a lighter sauce.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- to taste Salt and pepper
To Serve
- Fresh parsley, chopped for garnish Enhances presentation with fresh touch.
Instructions
Cooking the Chicken
- Season the chicken breasts generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 5-7 minutes on each side until golden brown and fully cooked through.
- Remove the chicken from the skillet and set aside.
Preparing the Mushrooms
- In the same skillet, melt the butter and add the sliced mushrooms.
- Sauté for 4-5 minutes until browned and softened.
- Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
Deglazing with Marsala Wine
- Pour in the Marsala wine and scrape the bottom of the skillet to release browned bits.
- Let the wine simmer for 2-3 minutes to reduce slightly.
Cooking the Orzo
- Add the chicken broth to the skillet and bring to a gentle simmer.
- Stir in the orzo and cook for 8-10 minutes, stirring occasionally until al dente.
Finishing the Dish
- Reduce heat to low and stir in the heavy cream until smooth.
- Return the cooked chicken to the skillet to warm through, adjusting seasoning with salt and pepper as needed.
Serving
- Garnish with fresh parsley and serve hot.
Notes
Pro Tips: Use chicken thighs for moister meat, cook orzo al dente, taste as you go for seasoning, and add broth or cream if sauce thickens. Store chicken and mushrooms in the fridge for up to 2 days before adding cream and orzo.