Marsala Chicken Orzo Pasta (Recipe for Printing)

Golden chicken, orzo, and mushrooms in a creamy Marsala sauce. Hearty, savory, and ready for any weeknight table.

# What You Need:

→ Main Components

01 - 1 pound boneless, skinless chicken breasts
02 - 1 cup orzo pasta
03 - 1 cup sliced mushrooms

→ Sauce and Seasoning

04 - 1/2 cup Marsala wine
05 - 1 cup chicken broth
06 - 1/2 cup heavy cream
07 - 2 tablespoons olive oil
08 - 1 tablespoon butter
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Pat the chicken breasts dry, then season both sides generously with salt and black pepper.
02 - In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes per side, until golden brown and cooked through. Transfer chicken to a plate and cover loosely with foil.
03 - In the same skillet, add butter and let it melt. Add the sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until the mushrooms are well browned.
04 - Stir in minced garlic and dried thyme; cook for 1 minute until fragrant, ensuring garlic does not burn.
05 - Pour in the Marsala wine, scraping the bottom of the pan to incorporate any browned bits. Simmer for 2 to 3 minutes until the wine reduces slightly.
06 - Add chicken broth to the skillet and bring to a gentle simmer. Stir in the orzo pasta, ensuring it is distributed evenly. Cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender but still firm.
07 - Reduce heat to low. Stir in the heavy cream until the sauce becomes silky and cohesive. Return the chicken breasts and accumulated juices to the skillet; warm through and adjust seasoning with additional salt and pepper as desired.
08 - Garnish with freshly chopped parsley if desired, and serve immediately while hot.

# Extra Tips:

01 - Allowing the Marsala wine to reduce intensifies the sauce’s flavor depth.

Return