Marsala Chicken Orzo Pasta

This creamy Marsala chicken orzo is pure comfort in one skillet layered with tender chicken earthy mushrooms rich wine sauce and velvety cream all cozied up with orzo pasta Once you try it you will want it on your regular dinner rotation

I remember the first time I made this I had friends over and the skillet barely made it to the table before everyone dived in It is a dish that brings people together every time

Ingredients

• Boneless skinless chicken breasts: Use high-quality chicken for the best tenderness and flavor Look for plump fresh pieces
• Orzo pasta: This short pasta cooks quickly and becomes perfectly al dente in the sauce Opt for a brand that lists durum wheat on the label for better texture
• Mushrooms, sliced: Adds earthy flavor and satisfying texture Choose fresh firm mushrooms and avoid slimy ones
• Marsala wine: The signature ingredient with sweet depth Use a good quality dry Marsala for more complexity
• Chicken broth: Creates the sauce base Use low sodium if you want more control over seasoning
• Heavy cream: Makes the sauce silky and rich Look for cream with at least 35 percent fat for ultimate creaminess
• Olive oil: For searing chicken Choose extra virgin for real flavor
• Butter: Adds richness and helps brown the mushrooms Pick unsalted to better manage salt
• Garlic, minced: Brightens the dish Use fresh minced garlic for strongest aroma
• Dried thyme: Infuses fragrant herbal notes Opt for recently dried thyme since older herbs lose potency
• Salt and pepper to taste: Do not skimp on seasoning Taste as you go
• Fresh parsley, chopped for garnish: Finishes the dish with freshness Select vibrant green leaves

Step-by-Step Instructions

Cook the Chicken:

Season the chicken breasts on both sides with salt and pepper Sit the chicken out for a few minutes to take the chill off Heat olive oil in a large skillet over medium-high heat until shimmering Place the chicken breasts in the skillet Let them cook undisturbed on each side for about six minutes until golden brown and cooked through If your chicken is thicker cover the skillet with a lid to help it cook inside Rest the cooked chicken on a plate tented loosely with foil to keep it juicy

Prepare the Mushrooms:

In the same skillet melt the butter over medium heat Add the sliced mushrooms Spread them out and let them cook for four to five minutes without moving so they get properly browned Stir and keep cooking until all the moisture releases and the mushrooms caramelize Add the minced garlic and dried thyme Stir constantly for one minute until everything smells fragrant and lovely

Deglaze with Marsala Wine:

Pour the Marsala wine into the skillet Scrape up the flavorful browned bits on the pan bottom with a wooden spoon Allow the wine to bubble for about two minutes until the alcohol smell fades and the sauce thickens a bit This is where all those savory flavors concentrate

Cook the Orzo:

Pour in the chicken broth and bring it to a gentle simmer Stir in the orzo pasta Make sure the orzo is submerged and let it cook uncovered for about eight to ten minutes until tender but still a little firm Stir every couple of minutes to keep the orzo from sticking to the bottom

Finish the Dish:

Turn the heat to low Pour in the heavy cream stirring gently until the sauce is creamy and smooth Taste and adjust with extra salt or pepper if needed Return the cooked chicken to the skillet nestling it into the sauce Let it warm through for a few minutes Spoon sauce over the chicken to keep every bite juicy

Serve:

Scatter chopped fresh parsley over the top for color and a fresh note Take the skillet straight to the table and serve hot

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My favorite part is always those golden mushrooms soaking up the wine and cream As a kid I loved sneaking a spoonful of the sauce before my mom called everyone to dinner This recipe never fails to bring back that anticipation

Storage Tips

Let leftovers cool completely before storing Pop everything in an airtight container and keep it in the fridge up to three days Warm gently over low heat on the stove You might want to add a splash of chicken broth or cream to loosen the sauce

Ingredient Substitutions

Swap chicken thighs for breasts if you prefer richer meat For a lighter version use half-and-half instead of heavy cream If Marsala wine is hard to find dry sherry can pinch hit though the flavor will be slightly different

Serving Suggestions

Pair this with a crisp green salad or roasted green beans For a bigger meal serve with crusty bread to soak up every bit of sauce This dish works well with a glass of the same Marsala wine you use in the cooking

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Cultural Context

Marsala chicken is a signature Italian-American dish inspired by traditional Sicilian cooking Marsala wine hails from the port town of Marsala in Sicily and has long been a staple for both sipping and cooking This skillet dinner is a modern twist adding pasta for a full meal in one

Recipe Questions

→ What type of chicken works best?

Boneless, skinless chicken breasts cook evenly and remain tender, but thighs can be substituted for a richer flavor.

→ Can I use a different wine besides Marsala?

Marsala adds distinctive taste, but dry sherry or a medium-bodied white wine can be used in a pinch for a similar effect.

→ How do I prevent the orzo from sticking?

Stir the orzo occasionally as it simmers to ensure even cooking and prevent sticking to the skillet bottom.

→ What mushrooms are recommended?

Creamy white or cremini mushrooms work well; you may also use baby bella mushrooms for a deeper flavor.

→ Is the heavy cream essential?

The cream delivers a luscious, smooth sauce. For a lighter option, try half-and-half or even evaporated milk.