Description
A quick and easy one-pot chicken Marsala orzo dish that’s ready in about 30 minutes—perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 ½ lbs)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 cup dry Marsala wine
- 1 cup low-sodium chicken broth
- 2 tablespoons butter
- 1 ½ cups orzo pasta
- 4 cups water (for cooking the orzo)
- Fresh parsley, chopped (for garnish)
- Optional: ½ cup heavy cream
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Sear the chicken in a large pot over medium heat with 1 tablespoon of olive oil for 5-6 minutes on each side until golden brown. Remove and set aside.
- Sauté the onion in the same pot with the remaining olive oil for 3-4 minutes until translucent, then add the garlic for an additional 30 seconds.
- Cook the mushrooms for about 5 minutes until browned.
- Deglaze with Marsala wine, scraping up bits from the bottom, and simmer for 3-4 minutes.
- Add chicken broth and butter, bringing to a gentle simmer.
- Cook the orzo pasta by adding it to the pot, covering, and cooking for 8-10 minutes until tender.
- Finish by slicing the chicken and returning it to the pot, mixing to combine.
- Garnish with chopped parsley before serving warm.
Notes
Leftovers are good for 3-4 days in the refrigerator. This dish is also freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg