Marsala Chicken Orzo Skillet (Print)
Creamy Marsala chicken and orzo with mushrooms makes a flavorful, one-pan Italian-inspired dinner.
# Ingredients:
→ Main
01 -
450 g boneless, skinless chicken breasts
02 -
200 g orzo pasta
03 -
100 g mushrooms, sliced
04 -
120 ml Marsala wine
05 -
240 ml chicken broth
06 -
120 ml heavy cream
07 -
2 tablespoons olive oil
08 -
1 tablespoon unsalted butter
09 -
2 cloves garlic, minced
10 -
1 teaspoon dried thyme
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Pat chicken breasts dry and season on both sides with salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5–7 minutes on each side until golden brown and thoroughly cooked. Remove from skillet and set aside.
03 -
Melt butter in the same skillet. Add sliced mushrooms and sauté for 4–5 minutes until browned. Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
04 -
Pour Marsala wine into the skillet, scraping to release any browned bits. Allow the wine to simmer for 2–3 minutes to reduce slightly.
05 -
Add chicken broth and bring mixture to a gentle simmer. Stir in orzo and cook uncovered for 8–10 minutes, stirring occasionally, until orzo is al dente.
06 -
Reduce heat to low. Stir in heavy cream until the sauce is creamy and smooth. Return chicken to the skillet and warm through for 2–3 minutes. Adjust seasoning as needed.
07 -
Distribute orzo and chicken among serving plates. Garnish generously with chopped fresh parsley and serve immediately.
# Notes:
01 -
Allow the wine to simmer before adding broth to deepen the sauce flavor.
02 -
Slice chicken before serving for easier plating and even distribution.