Description
A comforting weeknight skillet supper featuring seared chicken and tender orzo, topped with a wine-forward Marsala sauce and sautéed mushrooms.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 8 oz mushrooms, sliced (cremini or white button)
- 1 cup Marsala wine (dry or sweet)
- 2 cups chicken broth (low-sodium recommended)
- 1 cup orzo pasta
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat a large skillet over medium-high and add olive oil. Heat until shimmering.
- Pat chicken dry, season with salt and pepper, and sear in the skillet for 6–7 minutes per side until golden and cooked through.
- Remove chicken and tent with foil to rest.
- Add sliced mushrooms to the same skillet and sauté for 5–7 minutes until golden.
- Pour in Marsala wine to deglaze the pan, scraping up browned bits, and let simmer for 1–2 minutes.
- Add chicken broth and simmer for 3–4 minutes until slightly reduced.
- Cook orzo according to package directions until al dente, then drain and keep warm.
- Return chicken to the skillet and simmer in the sauce for 5 minutes.
- Plate orzo topped with chicken and mushrooms, then spoon sauce over and garnish with parsley.
Notes
Best served hot with a crisp salad or roasted vegetables. For added richness, stir in a tablespoon of butter at the end.