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Marsala Chicken Orzo

A comforting dish that beautifully combines tender chicken, nutty orzo pasta, and earthy mushrooms in a luxurious Marsala wine sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Fresh quality is key; organic is preferable for better flavor.
  • 1 cup orzo pasta This tiny pasta is perfect for soaking up the delicious sauce.
  • 1 cup mushrooms, sliced Use cremini or button mushrooms for the best flavor.
  • 1/2 cup Marsala wine Opt for a dry Marsala; it’ll elevate your dish without overwhelming sweetness.
  • 1 cup chicken broth Homemade is best but store-bought works. Look for low-sodium options.
  • 1/2 cup heavy cream Room temperature helps it blend smoothly into the sauce.
  • 2 tablespoons olive oil Extra virgin provides a lovely flavor but any good quality olive oil will do.
  • 1 tablespoon butter I prefer unsalted butter to control the salt in the dish.
  • 2 cloves garlic, minced A must for a flavor boost!
  • 1 teaspoon dried thyme Fresh thyme if you have it! It packs more punch!
  • Salt and pepper to taste Season generously!
  • Fresh parsley, chopped for garnish Adds color and freshness to your plate.

Method
 

Preparation
  1. Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 5–7 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove and set aside.
  2. In the same skillet (don’t clean it!), reduce the heat to medium, add butter, and sauté the sliced mushrooms for 4–5 minutes until they’re nicely browned. Add minced garlic and dried thyme, cooking for an additional minute until fragrant.
  3. Pour in the Marsala wine, using a wooden spoon to scrape up all those tasty browned bits stuck to the pan. Let it simmer for 2–3 minutes until slightly reduced.
  4. Add the chicken broth to the skillet, bringing it to a gentle simmer. Stir in the orzo and cook for about 8–10 minutes, stirring occasionally until al dente.
  5. Once the orzo is cooked, reduce the heat to low, stir in the heavy cream, and return the cooked chicken to the skillet. Allow it to warm through and absorb some of those flavors, about 2–3 minutes. Adjust seasoning if needed.
  6. Garnish with fresh parsley and serve hot.

Notes

Leftovers can be kept in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to help revive the creaminess. You can also prep the chicken and sauce in advance and simply reheat them together just before serving!