Description
A creamy and flavorful one-pan meal featuring tender chicken and orzo pasta simmered in a rich Marsala wine sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper to taste
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups chicken broth
- 1/2 cup Marsala wine
- 1/4 cup heavy cream
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 3-4 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in the orzo pasta, chicken broth, and Marsala wine. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.
- Return the chicken to the skillet. Stir in the heavy cream and Parmesan cheese. Cook, stirring, until the sauce is heated through and slightly thickened.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, you can use chicken thighs instead of breasts.
- If you don’t have Marsala wine, you can substitute it with dry sherry or even a bit of balsamic vinegar mixed with red wine.
- Add some sautéed mushrooms for an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450-500 kcal (will vary based on specific ingredients and portion sizes)
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified