Description
Marsala Chicken Orzo is a creamy, comforting dish that’s perfect for busy weeknights or cozy dinner parties. With its rich, velvety sauce and tender chicken, it’s sure to become a family favorite.
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
1. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, melt butter. Add sliced mushrooms and cook for 3–4 minutes until browned. Stir in minced garlic and dried thyme, then cook for 1 more minute.
3. Pour in Marsala wine and simmer for 2 minutes, scraping browned bits from the pan.
4. Stir in orzo and chicken broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
5. Stir in heavy cream, return cooked chicken to the skillet. Simmer for another 2–3 minutes until everything is heated through and sauce has thickened.
6. Garnish with chopped fresh parsley before serving.
Notes
Pairs beautifully with crusty bread or a fresh, crisp salad.
Properly stored, Marsala Chicken Orzo will keep in the refrigerator for 3-4 days. Let cool completely before transferring to an airtight container.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 450
- Calories: 0
- Sugar: 800
- Sodium: 23
- Fat: 13
- Saturated Fat: 10
- Unsaturated Fat: 0
- Trans Fat: 80
- Carbohydrates: 2
- Fiber: 35
- Protein: 35
- Cholesterol: 33