Description
Creamy, comforting, and made in just one skillet, this Marsala Chicken Orzo is a flavorful weeknight dinner featuring tender chicken, savory mushrooms, and a luscious wine-infused sauce. Perfect for busy nights or cozy family meals!
Ingredients
1 pound boneless, skinless chicken breasts
1 cup orzo pasta
1 cup mushrooms, sliced
1/2 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions
Cook the Chicken:
Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook chicken for 5–7 minutes per side, until golden and cooked through. Remove and set aside.Sauté the Mushrooms:
In the same skillet, melt butter and sauté mushrooms for 4–5 minutes until browned. Add garlic and thyme, cooking for 1 minute until fragrant.Deglaze with Marsala:
Pour in Marsala wine, scraping the pan to release the flavorful bits. Let simmer for 2–3 minutes.Cook the Orzo:
Add chicken broth to the skillet and bring to a gentle simmer. Stir in orzo and cook for 8–10 minutes, stirring occasionally.Finish the Dish:
Reduce heat to low, stir in heavy cream, and return the chicken to the skillet to warm through. Adjust seasoning if needed.Serve:
Garnish with chopped parsley and serve hot.
Notes
Swap Marsala wine with dry sherry or extra broth for a non-alcoholic version.
Add spinach or peas for a veggie boost.
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth or cream.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg