Creamy Chicken Marsala Orzo
A delightful and creamy dish featuring tender chicken and orzo, perfect for comfort food lovers.
Equipment
- Large Skillet For cooking the chicken and sauce.
Ingredients
Main Ingredients
- 4 oz boneless, skinless chicken breasts cut into 1" pieces
- 1 tsp Italian seasoning
- 1 cup all-purpose flour
- 4 Tbsp extra-virgin olive oil
- 2 Tbsp unsalted butter
- 8 oz cremini mushrooms thinly sliced
- 1 unit shallot finely chopped
- 3 cloves garlic sliced
- 1 Tbsp chopped fresh thyme
- 8 oz orzo
- 1 cup dry Marsala wine
- 2 cups low-sodium chicken broth
- 1 2 heavy cream
- 1 Tbsp chopped fresh parsley
Instructions
- Pat the chicken dry and place it in a large bowl. Add Italian seasoning, salt, and pepper. Sprinkle flour over the chicken and toss to coat.
- In a large skillet over medium-high heat, heat 1 Tbsp. oil and melt 1 Tbsp. butter. Add half of the chicken and cook until golden brown, about 2-3 minutes per side. Transfer to a plate. Repeat with 1 Tbsp. oil and the remaining chicken.
- In the same skillet over medium heat, heat 1 Tbsp. oil. Add mushrooms and cook until softened, about 5 minutes.
- Add shallots, remaining 1 Tbsp. oil, salt, garlic, and thyme. Cook until fragrant, about 1 minute.
- Add orzo and remaining 1 Tbsp. butter. Cook, tossing frequently until orzo is coated, about 2-3 minutes.
- Pour in wine and cook until slightly reduced, about 2-3 minutes.
- Add broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until thickened and flavors meld, about 7 minutes.
- Stir in cream and cook until orzo is creamy, about 2 minutes more.
- Return the chicken to the pan, toss to combine, and season with salt if needed. Top with parsley before serving.
Notes
For a lighter version, you can substitute half-and-half for heavy cream.