Description
A comforting, one-skillet meal featuring seared chicken, earthy mushrooms, and al dente orzo in a rich Marsala wine sauce.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced (cremini or white button)
- 1 cup Marsala wine (dry or sweet)
- 2 cups chicken broth (low-sodium preferred)
- 1 cup orzo pasta
- Fresh parsley for garnish
Instructions
- Heat a large skillet over medium-high heat and add olive oil.
- Season the chicken breasts with salt and pepper, and sear until golden, about 6–7 minutes per side. Transfer to a plate to rest.
- Add the sliced mushrooms to the same skillet and sauté until golden, about 5–7 minutes.
- Deglaze the skillet with Marsala wine, scraping up browned bits from the bottom. Add chicken broth and bring to a simmer.
- Cook orzo according to package directions until al dente, about 8–10 minutes.
- Return the seared chicken to the skillet and simmer gently in the sauce for 5 minutes.
- Plate orzo, top with chicken, and spoon over mushrooms and sauce. Garnish with parsley and serve immediately.
Notes
For a lighter flavor, substitute the Marsala with vegetable broth and a splash of vinegar. Ensure you scrape all browned bits from the skillet for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian