Go Back

Marsala Chicken Orzo

A delightful one-pan dish that combines chicken, orzo pasta, earthy mushrooms, and a rich Marsala wine sauce for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound boneless, skinless chicken breasts Choose organic or free-range chicken for the best flavor and texture.
  • 1 cup orzo pasta Opt for whole grain or regular, but be sure to cook it al dente.
  • 1 cup mushrooms, sliced Cremini mushrooms add depth; button or shiitake can be used.
  • 1/2 cup Marsala wine A good-quality Marsala wine will elevate the dish.
  • 1 cup chicken broth Homemade is best.
  • 1/2 cup heavy cream For a lighter option, you can use half-and-half.
  • 2 tablespoons olive oil Extra virgin olive oil adds an aromatic touch.
  • 1 tablespoon butter Enhances flavor while adding richness.
  • 2 cloves garlic, minced Fresh garlic provides robust flavor.
  • 1 teaspoon dried thyme Thyme adds an earthy note; fresh thyme can be substituted.
  • to taste Salt and pepper Season generously for flavor.
  • for garnish Fresh parsley, chopped Adds a pop of color and freshness.

Method
 

Cook the Chicken
  1. Season the chicken breasts with salt and pepper on both sides.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  3. Cook the chicken for 5–7 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
Sauté the Mushrooms
  1. In the same skillet, melt 1 tablespoon of butter over medium heat.
  2. Add the sliced mushrooms and sauté for 4–5 minutes, until browned and moisture is released.
  3. Toss in the minced garlic and dried thyme, cooking for 1 more minute until fragrant.
Deglaze with Marsala
  1. Pour 1/2 cup of Marsala wine into the skillet, scraping the bottom to lift flavorful bits.
  2. Bring to a simmer and let cook for 2–3 minutes to reduce slightly.
Cook the Orzo
  1. Add 1 cup of chicken broth and bring to a gentle simmer.
  2. Stir in 1 cup of orzo pasta and cook for 8–10 minutes, stirring occasionally, until al dente and coated with sauce.
Finish the Dish
  1. Reduce heat to low, stir in 1/2 cup of heavy cream, and return the cooked chicken to the skillet.
  2. Let everything warm through for 3–4 minutes, adjusting seasoning as needed.
Serve
  1. Garnish with freshly chopped parsley and enjoy hot.

Notes

The dish can be made ahead; store chicken and sauce separately from orzo. Reheat with a bit of broth or cream. For meal prep, store leftovers in an airtight container for up to 4 days. Ensuring high-quality ingredients will make a notable difference in flavor.