Creamy Marsala Chicken Orzo
This Creamy Marsala Chicken Orzo recipe features tender chicken breasts in a rich, creamy Marsala sauce, served over perfectly cooked orzo pasta. It's an elegant yet easy comfort food, perfect for both weeknights and special occasions.
Equipment
- Large skillet
- Medium saucepan
- Meat Mallet or Rolling Pin
- Plastic Wrap
- Knife
- Cutting board
- Measuring cups and spoons
- Spoon
- Tongs
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil for chicken
- Salt to taste
- Pepper to taste
- 1 tbsp olive oil for sauce
- 8 oz cremini mushrooms, sliced
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ cup dry Marsala wine
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
- Salt to taste for sauce
- Pepper to taste for sauce
- 1 cup orzo pasta
- 4 cups chicken broth or water for orzo
Instructions
- In a medium saucepan, bring chicken broth or water to a boil. Add orzo, reduce heat to low, cover, and simmer for about 8-10 minutes, or until orzo is cooked al dente. Drain and set aside.
- Pound chicken breasts to an even thickness (about 1/2 inch). Season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, add another tablespoon of olive oil. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
- Add chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
- Pour in Marsala wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2-3 minutes.
- Add chicken broth to the skillet and bring to a simmer. Cook for 5-7 minutes, or until the sauce has slightly thickened.
- Stir in heavy cream and butter. Season with salt and pepper to taste.
- Return the cooked chicken breasts to the skillet with the Marsala sauce.
- Add the cooked orzo to the skillet and toss to combine.
- Garnish with chopped fresh parsley.
- Serve immediately and enjoy!
Notes
For best results, use good quality Marsala wine. Don't overcook the orzo; it should be al dente. Pound chicken to an even thickness for even cooking. For a vegetarian option, substitute chicken with sliced portobello mushrooms or tofu. To store leftovers, place in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of broth or water if needed.