Marsala Chicken Orzo Pasta (Print-Friendly Version)
Chicken, mushrooms, and orzo combine in a creamy Marsala wine sauce for an irresistible one-pan meal.
# What You Need:
→ Protein
01 -
450 g boneless, skinless chicken breasts
→ Pasta and Grains
02 -
170 g orzo pasta
→ Vegetables
03 -
100 g mushrooms, sliced
04 -
2 cloves garlic, minced
05 -
Fresh parsley, chopped, for garnish
→ Liquids
06 -
120 ml Marsala wine
07 -
240 ml chicken broth
08 -
120 ml heavy cream
→ Fats
09 -
2 tablespoons olive oil
10 -
1 tablespoon unsalted butter
→ Herbs and Spices
11 -
1 teaspoon dried thyme
12 -
Salt and pepper, to taste
# How to Make It:
01 -
Pat the chicken breasts dry and season both sides with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–7 minutes per side until golden and cooked through. Transfer to a plate and cover loosely.
02 -
In the same skillet, melt butter over medium heat. Add sliced mushrooms and sauté for 4–5 minutes until deep golden brown. Incorporate minced garlic and dried thyme, stirring for 1 minute until aromatic.
03 -
Pour Marsala wine into the skillet, scraping up any browned bits from the pan. Allow the wine to simmer for 2–3 minutes, reducing slightly.
04 -
Pour in chicken broth and bring to a gentle simmer. Stir in orzo and cook uncovered for 8–10 minutes, stirring occasionally, until orzo is al dente and most of the liquid has been absorbed.
05 -
Reduce heat to low. Stir in heavy cream until the sauce becomes smooth and creamy. Return the cooked chicken to the skillet, nestling into the orzo. Warm through for 2–3 minutes. Adjust salt and pepper as needed.
06 -
Garnish with freshly chopped parsley and serve immediately while hot.
# Important Notes:
01 -
Use a good-quality dry Marsala wine for optimal depth of flavor.
02 -
Slice the chicken breasts in half for even cooking if they are especially thick.
03 -
Add a splash of extra broth if the orzo absorbs liquid too quickly.