Why Make This Recipe
Chicken Marsala Orzo is a delightful dish that brings together savory flavors, creamy textures, and satisfying bites. It’s a simple yet elegant meal ideal for family dinners or gatherings. The combination of tender chicken, earthy mushrooms, and creamy orzo makes this dish comforting and rich. Plus, it’s easy to prepare, making it a go-to recipe you’ll want to make on repeat.
How to Make Rich and Savory Chicken Marsala Orzo
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into cutlets or halved
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini mushrooms, sliced
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup orzo pasta
- 1¼ cups chicken broth
- 1/2 cup heavy cream
- Fresh thyme, for garnish
- Fresh parsley, optional, for serving
Directions
- Cut the chicken into thinner cutlets. Pat them dry and season with salt and pepper. Dredge the chicken lightly in flour.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden and cooked through. Remove the chicken and set it aside.
- In the same pan, add the remaining butter, sliced mushrooms, shallots, and minced garlic. Cook until the mixture is softened and fragrant.
- Stir in the tomato paste, then add dry orzo and toast for 1–2 minutes.
- Pour in the chicken broth, bring it to a simmer, and then add the heavy cream. Cook for 8–10 minutes, stirring often until the orzo is tender and creamy.
- Nestle the cooked chicken back into the orzo mixture and simmer for an additional 2–3 minutes.
- Garnish with fresh thyme and optional parsley. Serve hot and enjoy!
How to Serve Rich and Savory Chicken Marsala Orzo
Serve this dish hot, straight from the skillet, garnished with fresh thyme and parsley. Pair it with a simple green salad or steamed vegetables for a balanced meal. A crusty piece of bread on the side also makes for a delightful addition.
How to Store Rich and Savory Chicken Marsala Orzo
Store any leftovers in an airtight container in the fridge. It will keep well for about 3-4 days. To reheat, simply warm it in a skillet over low heat, adding a splash of chicken broth to loosen it up if necessary.
Tips to Make Rich and Savory Chicken Marsala Orzo
- Make sure to season your chicken well for the best flavor.
- If you want more mushroom flavor, consider adding a splash of Marsala wine when cooking the mushrooms.
- Stir the orzo often while cooking to prevent it from sticking to the bottom of the pan.
Variation
Feel free to substitute the cremini mushrooms with other types like button mushrooms or shiitake for a different flavor. You can also use vegetable broth instead of chicken broth for a vegetarian option, leaving out the chicken as well.
FAQs
Can I use other types of pasta?
Yes, you can substitute orzo with other small pasta shapes such as couscous, ditalini, or even rice. Adjust the cooking time according to the package instructions for the pasta you choose.
Is this recipe freezable?
Yes, you can freeze the chicken Marsala orzo. Just make sure it has cooled completely before transferring it to a freezer-safe container. It should last for up to three months.
Can I make this dish ahead of time?
You can prepare the chicken and orzo separately in advance. Just combine and heat them up when you’re ready to serve. This makes it convenient for busy weeknights!
Rich and Savory Chicken Marsala Orzo
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Poultry
Description
A delightful dish combining tender chicken, earthy mushrooms, and creamy orzo, perfect for family dinners or gatherings.
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into cutlets or halved
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini mushrooms, sliced
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup orzo pasta
- 1¼ cups chicken broth
- 1/2 cup heavy cream
- Fresh thyme, for garnish
- Fresh parsley, optional, for serving
Instructions
- Cut the chicken into thinner cutlets. Pat them dry and season with salt and pepper. Dredge the chicken lightly in flour.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden and cooked through. Remove the chicken and set it aside.
- In the same pan, add the remaining butter, sliced mushrooms, shallots, and minced garlic. Cook until the mixture is softened and fragrant.
- Stir in the tomato paste, then add dry orzo and toast for 1–2 minutes.
- Pour in the chicken broth, bring it to a simmer, and then add the heavy cream. Cook for 8–10 minutes, stirring often until the orzo is tender and creamy.
- Nestle the cooked chicken back into the orzo mixture and simmer for an additional 2–3 minutes.
- Garnish with fresh thyme and optional parsley. Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the fridge for about 3-4 days. Reheat in a skillet with a splash of chicken broth if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian