Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup Marsala wine
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken until golden brown on both sides, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add chopped onion and cook until translucent, about 3 minutes.
- Add garlic and mushrooms, sauté until mushrooms are tender, about 5 minutes.
- Pour in Marsala wine, scraping up any browned bits from the bottom of the skillet. Cook for 2-3 minutes to reduce slightly.
- Add chicken broth and bring to a boil.
- Stir in orzo pasta, reduce heat to low, cover, and simmer until orzo is tender and liquid is absorbed, about 12 minutes.
- Return cooked chicken to the skillet, spoon some sauce over it, and cook for an additional 5 minutes.
- Sprinkle with Parmesan cheese and chopped parsley before serving.
Notes
- You can substitute chicken breasts with tender chicken thighs for a richer flavor.
- For a creamier texture, add a splash of heavy cream at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, simmering
- Cuisine: Italian
- Diet: Gluten-Free option available (use gluten-free orzo and broth)
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 125mg