Description
A delightful one-pan meal combining tender chicken and rich flavors, enveloped in a creamy Marsala sauce with orzo pasta.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup orzo pasta
- 1 cup mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Marsala wine
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add the diced chicken and season with salt and pepper. Cook until browned on all sides, about 6-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add onions and garlic. Sauté until the onions are translucent, about 3-4 minutes. Then, add sliced mushrooms and cook until they are soft, around 5 minutes.
- Stir in the orzo and toast for 1-2 minutes until slightly golden, enhancing its flavor.
- Pour in Marsala wine and let it reduce slightly for about 2 minutes, allowing the alcohol to evaporate, which will deepen the flavor.
- Add chicken broth and bring to a boil. Reduce the heat and let it simmer for about 10 minutes, or until the orzo is cooked and has absorbed most of the liquid.
- Stir in heavy cream and return the chicken to the skillet. Cook until heated through and the sauce is creamy, about 3-5 minutes.
- Garnish with fresh parsley before serving for a pop of color and freshness.
Notes
For a lighter version, substitute half of the heavy cream with low-fat milk or Greek yogurt. Consider using a mix of mushrooms for a more complex flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg