Marsala Chicken Orzo
A comforting one-pan dinner that brings together tender seared chicken, earthy mushrooms, and a glossy Marsala wine sauce over nutty orzo. Perfect for busy weeknights or casual dinner parties.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total) Thin-sliced or pounded to even thickness for quicker, even cooking.
- 8 oz mushrooms, sliced Cremini or white button mushrooms work well.
- 1 cup Marsala wine Use dry or sweet to taste; dry gives less residual sweetness.
- 2 cups chicken broth Low-sodium preferred.
- 1 cup orzo pasta Cook according to package directions.
- 2 tablespoons olive oil
- to taste salt and pepper
- Fresh parsley for garnish
Instructions
Preparation
- Heat a large skillet over medium-high and add the olive oil.
- Season both sides of the chicken breasts with salt and pepper. Add them to the hot skillet. Sear until golden and cooked through, about 6–7 minutes per side. Remove chicken and set aside to rest.
- In the same skillet, add the sliced mushrooms. Sauté until they release moisture and turn golden, about 5–7 minutes.
- Pour in the Marsala wine and chicken broth, using a wooden spoon to deglaze the skillet and lift fond.
- Bring the mixture to a simmer and let it reduce for about 5 minutes.
- While the sauce reduces, cook the orzo according to package directions until al dente. Drain and set aside.
- Return the chicken to the skillet and simmer in the sauce for another 5 minutes.
- Spoon the orzo onto plates. Top with a chicken breast and spoon mushrooms and Marsala sauce over everything. Garnish with chopped fresh parsley.
Notes
Serve with a green salad and lemon vinaigrette, or roasted asparagus. For a heartier meal, stir in grated Parmesan into the orzo.