Description
A comforting skillet dish featuring tender seared chicken, an earthy mushroom Marsala wine sauce, and fluffy orzo pasta, perfect for any weeknight dinner or casual gathering.
Ingredients
- 2 chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup orzo pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 6–7 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender, about 4–5 minutes.
- Pour in 1 cup Marsala wine and scrape the bottom of the skillet to loosen browned bits. Let the Marsala reduce slightly for 1–2 minutes.
- Add 1 cup chicken broth and bring to a simmer. Return the cooked chicken to the skillet and let simmer for 5 minutes so the flavors meld.
- Meanwhile, cook 1 cup orzo pasta according to package directions. Drain and set aside.
- Serve the chicken and sauce over the cooked orzo and garnish with chopped fresh parsley.
Notes
For a gluten-free option, replace the orzo with gluten-free pasta or rice. Adjust salt levels for lower-sodium options and consider adding grated Parmesan for a savory finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian