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Marsala Chicken Orzo

Tender chicken breast with creamy orzo pasta in a rich Marsala wine sauce. An elegant one-pot meal that tastes like an Italian restaurant.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast cut into uniform cubes
  • 1 cup orzo pasta
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 cup Marsala wine dry or sweet
  • 2 cups chicken broth low-sodium preferred
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • Large skillet with lid
  • Cutting board and knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the cubed chicken and season with salt, pepper, and Italian seasoning. Cook until browned, about 5 to 7 minutes. Remove chicken and set aside.
  3. In the same skillet, stir in the chopped onion and minced garlic. Saute until the onion is translucent, about 3 to 4 minutes.
  4. Carefully pour the Marsala wine into the skillet, scraping any browned bits from the bottom. Let it simmer for 2 to 3 minutes to reduce slightly.
  5. Pour in the chicken broth and add the orzo. Stir well to combine.
  6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 10 to 12 minutes, or until the orzo is al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  7. Return the cooked chicken to the skillet.
  8. Stir in the heavy cream and mix until combined. Let it cook for an additional 2 minutes to heat through.
  9. Taste and adjust seasoning with more salt and pepper if needed.
  10. Remove from heat, garnish with fresh parsley, and serve hot.

Notes

Use good quality Marsala wine for best flavor. Stir the orzo occasionally while simmering to prevent sticking. Don't skip scraping the browned bits as they add incredible flavor. The sauce will thicken as it cools. Cut chicken into uniform cubes for even cooking. Add more chicken broth if the dish becomes too thick. Fresh Parmesan cheese makes a great finishing touch.
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