Description
A creamy and flavorful one-skillet meal featuring tender chicken, earthy mushrooms, and al dente orzo pasta in a rich Marsala wine sauce. Perfect for a cozy dinner.
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup mushrooms, sliced
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the Chicken:
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 5-7 minutes on each side, or until golden brown and fully cooked.
- Remove the chicken from the skillet and set aside.
- Prepare the Mushrooms:
- In the same skillet, melt the butter and sauté the mushrooms for 4-5 minutes until browned.
- Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
- Deglaze with Marsala Wine:
- Pour in the Marsala wine, scraping the skillet to release browned bits.
- Let the wine simmer for 2-3 minutes to reduce slightly.
- Cook the Orzo:
- Add chicken broth to the skillet and bring to a gentle simmer.
- Stir in the orzo and cook for 8-10 minutes until al dente, stirring occasionally.
- Finish the Dish:
- Reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth.
- Return the chicken to the skillet to warm through. Adjust seasoning with salt and pepper.
- Serve:
- Garnish with fresh parsley and serve hot.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85 mg