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Creamy Marsala Chicken Orzo

Marsala Chicken Orzo
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A creamy one-pan dish combining tender chicken, orzo pasta, mushrooms, and Marsala wine for a flavorful Italian-inspired meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 3 tbsp salted butter
  • 1 large white onion, finely diced
  • 12–16 oz mushrooms (button or cremini), sliced
  • 4 cloves garlic, minced
  • 1 cup orzo pasta
  • 1 cup Marsala wine
  • ⅔ cup chicken broth
  • ⅔ cup full-fat coconut milk or heavy cream
  • 1 cup fresh Italian parsley, chopped, plus extra for garnish

Instructions

  1. Begin by preparing your chicken: pat the chicken breasts dry and cut them into even, bite-sized cubes. Season them thoroughly with kosher salt and black pepper.
  2. Heat a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil. Once shimmering, add the seasoned chicken and cook for approximately 6-7 minutes, until nearly cooked through and lightly browned. A little pink is acceptable as it will finish cooking later. Remove the chicken from the pan and set it aside.
  3. Reduce the heat to medium. Add the 3 tablespoons of butter to the same skillet, allowing it to melt. Add the finely diced white onion and sliced mushrooms. Sauté until the vegetables soften and the mushrooms release their moisture, about 5-7 minutes.
  4. Stir in the minced garlic and cook for another minute until fragrant.
  5. Add the dry orzo pasta to the skillet and toast it for 1-2 minutes, stirring constantly, until it’s lightly golden.
  6. Carefully pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by about half, which should take 2-3 minutes.
  7. Pour in the chicken broth and bring the mixture to a simmer. Cover the skillet and let it cook for about 8-10 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking.
  8. Uncover, then stir in the full-fat coconut milk (or heavy cream) and the chopped Italian parsley. Continue to stir gently until the sauce becomes creamy and heated through.
  9. Return the cooked chicken to the skillet, stirring to combine everything. Allow it to heat through for 1-2 minutes.
  10. Garnish with additional fresh Italian parsley before serving immediately.

Notes

    Find it online: https://www.masterthecook.com/creamy-marsala-chicken-orzo/