Description
Deliciously Creamy Chicken Marsala Orzo: A One-Pan Flavor Explosion
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoon butter, divided
- 1 cup sliced mushrooms
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo
- 1/2 cup Marsala wine
- 2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Optional: Chopped parsley for serving
Instructions
- Season the chicken with salt and pepper. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes, or until it’s nicely browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Add the remaining 1 tablespoon of butter to the skillet. Toss in the mushrooms and onion, and sauté for 6-8 minutes, or until the mushrooms are browned. Add the garlic and cook for an additional 30 seconds, until fragrant.
- Stir the orzo into the skillet and cook for 1 minute. Pour in the Marsala wine and let it simmer for 1-2 minutes to reduce slightly.
- Add the chicken broth to the skillet and bring the mixture to a gentle simmer. Cook for 10-12 minutes, stirring often, until the orzo is tender and the liquid is mostly absorbed.
- Reduce the heat and stir in the heavy cream and Parmesan cheese until the sauce becomes creamy and smooth. Gently fold the cooked chicken back into the skillet, warming it through.
- Garnish the Chicken Marsala Orzo with chopped parsley, if desired, and serve hot.
Notes
Leftover Chicken Marsala Orzo can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the desired portion in a skillet or saucepan and warm it over medium heat, stirring occasionally, until heated through.
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg