Description
Marsala Chicken Orzo is a comforting Italian-inspired dish featuring tender, golden-brown chicken breasts simmered in a creamy Marsala wine sauce with sautéed mushrooms and tender orzo pasta. The rich flavors meld beautifully to create a satisfying one-pan meal that’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Pasta and Sauce
- 1 cup orzo pasta
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Cook the Chicken: Season the chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and cook for 5-7 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Prepare the Mushrooms: In the same skillet, add the butter and let it melt. Add the sliced mushrooms and sauté for 4-5 minutes until they are nicely browned and their moisture has evaporated.
- Add Garlic and Thyme: Stir in the minced garlic and dried thyme, cooking for about 1 minute until fragrant, being careful not to burn the garlic.
- Deglaze with Marsala Wine: Pour the Marsala wine into the skillet, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits. Let the wine simmer for 2-3 minutes to reduce slightly and concentrate the flavor.
- Cook the Orzo: Add the chicken broth and bring the mixture to a gentle simmer. Stir in the orzo pasta and cook for 8-10 minutes, stirring occasionally, until the orzo is tender but still al dente.
- Finish the Sauce: Reduce the heat to low and stir in the heavy cream until the sauce becomes creamy and smooth. Return the cooked chicken to the skillet and warm it through. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish the dish with chopped fresh parsley and serve hot as a rich and flavorful main course.
Notes
- For best results, use boneless, skinless chicken breasts of even thickness to ensure uniform cooking.
- Marsala wine can be substituted with dry sherry or a combination of white grape juice and balsamic vinegar if necessary.
- To keep the sauce dairy-free, substitute heavy cream with full-fat coconut milk.
- If you prefer a thicker sauce, reduce the amount of chicken broth slightly or simmer longer to reduce liquid.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: Marsala Chicken, Orzo, Creamy Marsala Sauce, Italian Chicken Recipe, One-pan meal, Mushroom Marsala, Easy Dinner
