Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup dry Marsala wine
- 1 cup chicken broth
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, and thyme.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, add chopped onion and minced garlic. Cook until fragrant, about 2 minutes.
- Pour in Marsala wine and chicken broth, scraping to loosen browned bits. Bring to a simmer.
- Add orzo to the skillet, stirring to combine. Return chicken to the skillet, cover, and cook for 15-20 minutes until chicken is cooked through and orzo is tender.
- Remove from heat, garnish with fresh parsley, and serve hot.
Notes
- Adjust the amount of Marsala wine to control sweetness and flavor intensity.
- You can add mushrooms or spinach for extra texture and flavor.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté, simmer
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 105mg