Description
This Chicken Marsala Orzo recipe is a delightful one-pan dish that combines tender chicken pieces, earthy cremini mushrooms, and creamy orzo pasta simmered in a rich Marsala wine sauce. Perfect for an elegant yet easy weeknight dinner, it offers a flavorful twist on the classic Italian-American favorite with the comforting texture of creamy orzo.
Ingredients
Scale
Chicken
- 4 (6- to 8-oz.) boneless, skinless chicken breasts, cut into 1″ pieces
- 1 tsp. Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
Cooking Fats
- 4 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. unsalted butter, divided
Vegetables & Herbs
- 8 oz. cremini mushrooms, thinly sliced
- 1 shallot, finely chopped
- 3 cloves garlic, sliced
- 1 Tbsp. chopped fresh thyme
- 1 Tbsp. chopped fresh parsley
Orzo & Liquids
- 8 oz. orzo
- 1 cup dry Marsala wine
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
Instructions
- Prepare Chicken: Pat chicken pieces dry and transfer them to a large bowl. Add Italian seasoning, and season generously with kosher salt and freshly ground black pepper. Sprinkle all-purpose flour over the chicken and toss well to coat each piece evenly.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Melt 1 tablespoon of unsalted butter into the oil. Add half the chicken pieces in one layer and cook, turning occasionally, until they’re golden brown on all sides, about 2 to 3 minutes per side. Transfer cooked chicken to a plate. Repeat this process with the remaining 1 tablespoon olive oil, 1 tablespoon butter, and chicken pieces.
- Cook Mushrooms: In the same skillet set to medium heat, add 1 tablespoon olive oil. Add the sliced cremini mushrooms and cook, stirring occasionally, until softened and starting to brown, about 5 minutes.
- Sauté Aromatics and Toast Orzo: Add the finely chopped shallots and the remaining 1 tablespoon olive oil to the skillet. Season with a pinch of salt. Cook, stirring frequently, until shallots become translucent, about 2 minutes. Add sliced garlic and chopped fresh thyme, cooking and stirring until fragrant, about 1 minute. Stir in the orzo and remaining 1 tablespoon butter and toss frequently, allowing the orzo to coat well and toast slightly, about 2 to 3 minutes. Pour in the Marsala wine and cook, stirring occasionally and scraping up browned bits from the pan, until the wine is slightly reduced, about 2 to 3 minutes.
- Simmer with Broth and Cream: Add the low-sodium chicken broth and increase the heat to high. Bring the mixture to a boil, then reduce the heat to medium and let it simmer, stirring occasionally, until the sauce thickens and flavors meld, about 7 minutes. Stir in the heavy cream and continue cooking and stirring until the orzo becomes creamy, approximately 2 additional minutes.
- Combine Chicken and Finish: Return the cooked chicken pieces to the skillet and gently toss everything together to combine. Taste and adjust the seasoning with additional salt if necessary. Sprinkle chopped fresh parsley on top before serving for a fresh herbal finish.
Notes
- For best results, use fresh cremini mushrooms for their rich flavor and texture.
- Be sure to toast the orzo in butter to enhance its nutty flavor before adding liquids.
- If you don’t have Marsala wine, a dry white wine or fortified wine can be used as a substitute.
- This dish can be served alone or with a light side salad for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg
