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Marsala Chicken Orzo Recipe

Marsala Chicken Orzo Recipe
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★★★★★

4.8 from 16 reviews

This Marsala Chicken Orzo recipe features tender, juicy chicken breasts simmered in a rich, creamy Marsala wine sauce with mushrooms and aromatic herbs, all served over perfectly cooked orzo pasta. A comforting and elegant one-pan meal that’s easy to prepare and bursting with classic Italian flavors.

Ingredients

Scale

Chicken and Sauce

  • 1 pound boneless, skinless chicken breasts
  • 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

Pasta

  • 1 cup orzo pasta

Garnish

  • Fresh parsley, chopped for garnish

Instructions

  1. Prep the chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and dried thyme to infuse them with flavor.
  2. Sear the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
  3. Sauté mushrooms and garlic: In the same skillet, add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Deglaze with Marsala wine: Pour in the Marsala wine to deglaze the skillet, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3-4 minutes, to concentrate the flavor.
  5. Add broth and cream: Stir in the chicken broth and heavy cream, blending to create a creamy sauce. Bring to a simmer.
  6. Cook the orzo: Stir the orzo pasta into the sauce. Reduce heat to medium-low, cover, and cook until the orzo is tender and has absorbed most of the liquid, approximately 10-12 minutes, stirring occasionally to prevent sticking.
  7. Return chicken to skillet: Nestle the seared chicken breasts back into the skillet on top of the orzo. Cover and cook for an additional 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  8. Finish and garnish: Adjust seasoning with salt and pepper as needed. Sprinkle chopped fresh parsley over the dish for a fresh, herbal finish. Serve warm.

Notes

  • For best results, pound the chicken breasts to an even thickness to ensure even cooking.
  • Marsala wine can be substituted with dry white wine if unavailable, though the flavor will vary.
  • Use low-sodium chicken broth to control salt content.
  • If preferred, substitute heavy cream with half-and-half for a lighter sauce.
  • Ensure to stir the orzo occasionally while cooking to prevent it from sticking to the pan.

Nutrition

Keywords: Marsala chicken, orzo pasta, creamy mushroom sauce, Italian chicken recipe, one-pan meal

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