Marsala Chicken Orzo
A comforting one-skillet dish featuring seared chicken and a rich mushroom Marsala sauce served over orzo pasta.
Ingredients
For the Base
- 2 pieces chicken breasts Skinless and boneless
- to taste Salt and pepper For seasoning
- 2 tablespoons olive oil
For the Sauce
- 2 cloves garlic, minced Fresh is preferred for flavor
- 1 cup mushrooms, sliced Any variety of mushrooms
- 1 cup Marsala wine Provides sweetness and depth
- 1 cup chicken broth Low-sodium option recommended
For the Pasta
- 1 cup orzo pasta Cook according to package directions
For Serving
- to taste Fresh parsley, chopped For garnish
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken to the skillet and cook until browned and cooked through, about 6–7 minutes per side.
- Remove the chicken from the skillet and set aside.
Cooking the Sauce
- In the same skillet, add minced garlic and sliced mushrooms. Sauté until the mushrooms are tender, about 4–5 minutes.
- Pour in Marsala wine and scrape the bottom of the skillet to loosen browned bits. Let it reduce slightly for 1–2 minutes.
- Add chicken broth and bring to a simmer. Return the cooked chicken to the skillet and let it simmer for 5 minutes.
Cooking the Orzo
- Meanwhile, cook orzo pasta according to package directions. Drain and set aside.
Plating
- Serve the chicken and sauce over the cooked orzo.
- Garnish with chopped fresh parsley.
Notes
Try serving with a crisp green salad or sautéed vegetables. For a lighter version, use low-sodium chicken broth and reduce oil.