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Marsala Chicken Orzo

Marsala Chicken Orzo
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★★★★★

4.8 from 11 reviews

A rich and flavorful Marsala Chicken Orzo recipe featuring tender chicken breasts cooked in a creamy Marsala wine sauce with sautéed mushrooms and tender orzo pasta. This easy one-pan dish combines Italian-inspired flavors for a comforting and elegant meal perfect for weeknights 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

  1. Cook the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then cook the chicken for 5-7 minutes on each side or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
  2. Prepare the Mushrooms: In the same skillet, melt the butter and sauté the sliced mushrooms for 4-5 minutes until browned. Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  3. Deglaze with Marsala Wine: Pour in the Marsala wine, scraping the bottom of the skillet to release the flavorful browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
  4. Cook the Orzo: Add the chicken broth to the skillet and bring to a gentle simmer. Stir in the orzo pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
  5. Finish the Dish: Reduce the heat to low, stir in the heavy cream until the sauce is creamy and smooth. Return the chicken to the skillet to warm through. Adjust seasoning with additional salt and pepper as needed.
  6. Serve: Garnish with fresh chopped parsley and serve the Marsala Chicken Orzo hot for a comforting and delicious meal.

Notes

  • Use dry Marsala wine for the best flavor in the sauce.
  • Boneless, skinless chicken breasts can be substituted with thighs for a juicier option.
  • If you prefer a thicker sauce, simmer the sauce a few minutes longer before adding the cream.
  • Fresh thyme can be used instead of dried thyme for a brighter herb taste.
  • Leftover Marsala Chicken Orzo can be refrigerated for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: Marsala chicken, orzo pasta, creamy chicken recipe, Italian chicken dish, chicken with mushrooms, one-pan chicken meal, easy weeknight dinner, creamy Marsala sauce

Find it online: https://cookwithlea.com/marsala-chicken-orzo/