Description
A comforting and creamy dish featuring tender chicken, orzo pasta, and earthy mushrooms, all enhanced by the sweet complexity of Marsala wine.
Ingredients
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
- Season the chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook the chicken for about 5–7 minutes per side until cooked through. Remove and set aside.
- In the same skillet, melt the butter, then add sliced mushrooms. Sauté for 4–5 minutes until browned. Add minced garlic and dried thyme, cooking for 1 minute.
- Pour in Marsala wine and let it bubble, scraping the bottom of the pan. Simmer for 2–3 minutes.
- Add chicken broth and bring to a gentle simmer. Stir in orzo and cook for 8–10 minutes, stirring occasionally.
- Reduce heat and stir in heavy cream. Return the cooked chicken to the skillet to reheat.
- Garnish with chopped parsley and serve hot.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Flavors meld beautifully over time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg