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For Chicken Marsala Orzo, you need: - 2 boneless, skinless chicken breasts - 1 cup orzo pasta - 1 cup chicken broth - 1 cup cremini mushrooms, sliced - 1/2 cup onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - 1/4 cup grated Parmesan cheese (optional) These main ingredients work together to create a rich and savory dish. The chicken adds protein, while orzo brings a delightful texture. You can enhance your Chicken Marsala Orzo with these optional items: - Extra herbs like rosemary or basil - Baby spinach for added greens - A splash of white wine for depth These options add flavor and nutrition. They make the dish even more exciting. If you lack some ingredients, don’t worry! Here are simple swaps: - Use chicken thighs instead of chicken breasts for a juicier bite. - Swap orzo for rice or quinoa for a different texture. - Try button mushrooms if cremini are not available. - Use vegetable broth for a vegetarian option. These substitutions keep the spirit of the dish alive while fitting your pantry. {{ingredient_image_1}} Start by seasoning the chicken breasts. Use salt, pepper, dried thyme, and dried oregano. This gives the chicken great flavor. Heat a large skillet over medium-high heat. Add one tablespoon of olive oil. Once hot, place the chicken in the skillet. Cook for about six to seven minutes on each side. Look for a nice golden brown color. When done, remove the chicken and set it aside. In the same skillet, add the remaining olive oil. Next, toss in the finely chopped onion and minced garlic. Sauté for about two to three minutes. You want the onion to turn translucent. After that, add the sliced cremini mushrooms. Cook them until they are browned and tender. This should take a few more minutes. The smell will be amazing! Now, pour in one cup of chicken broth. Bring it to a boil. When it starts boiling, add the orzo pasta. Lower the heat to a simmer. Cook the orzo for about eight to ten minutes. Stir occasionally. You want the orzo to be al dente and absorb most of the liquid. Check it often to avoid overcooking. While the orzo cooks, slice the cooked chicken into strips. Once the orzo is ready, stir in two tablespoons of balsamic vinegar. Then, add the sliced chicken back into the skillet. Mix everything well to combine. Taste and adjust the seasoning with salt and pepper. If you like, stir in some grated Parmesan cheese for extra creaminess. Your Chicken Marsala Orzo is now ready to serve! To cook chicken breasts well, start with good seasoning. Use salt, pepper, thyme, and oregano. These make the chicken flavorful. Heat olive oil in a skillet on medium-high heat. Cook the chicken for 6-7 minutes on each side. Look for a golden brown color. Before serving, check that the chicken is cooked through. It should reach 165°F inside. Let it rest for a few minutes before slicing. This keeps the juices inside, making it tender. Cooking orzo right is key. Start by boiling chicken broth. When it bubbles, add the orzo. Stir it well to prevent sticking. Cook for about 8-10 minutes. Check it often. You want it to be tender but still firm to bite. This is what al dente means. If it gets too soft, it will lose its bite. Once cooked, most of the broth should be gone. This makes it creamy and delicious. To make your Chicken Marsala Orzo even better, add balsamic vinegar. It gives a sweet and tangy kick. Consider stirring in grated Parmesan cheese. It adds creaminess and depth to the dish. Fresh parsley as a garnish boosts color and freshness. You can also try adding different herbs like rosemary or basil. Experiment with flavors to find what you love. Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption and optimal juiciness. Flavorful Orzo: For an extra layer of flavor, toast the orzo in the skillet for a couple of minutes before adding the chicken broth. Mushroom Varieties: Experiment with different types of mushrooms, such as shiitake or button mushrooms, to enhance the dish's flavor profile. Garnish for Freshness: Always add fresh herbs like parsley just before serving to maintain their vibrant color and fresh flavor. {{image_2}} You can make Chicken Marsala Orzo meat-free. Replace the chicken with hearty vegetables. Use mushrooms, zucchini, and bell peppers for a great taste. Sauté them just like you would the chicken. Add more broth if needed to keep it moist. This option still keeps the rich flavors from the balsamic and herbs. To make this dish gluten-free, swap orzo with gluten-free pasta. Look for brands that mimic orzo’s shape and texture. Check the labels for gluten-free grains like quinoa or rice. The cooking time may change, so adjust as needed. This way, everyone can enjoy it without worry. For a creamy twist, add cream or cream cheese to the dish. Stir it in right before serving. This addition makes the dish rich and smooth. You can also use a dairy-free option like coconut cream. It still tastes great and adds a different flavor. To store leftovers, first let the Chicken Marsala Orzo cool. Then, transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to label the container with the date. This helps you keep track of how long it has been stored. For reheating, use the microwave or a skillet. If using a microwave, place the orzo in a microwave-safe bowl. Add a splash of chicken broth or water to keep it moist. Heat in 30-second bursts, stirring in between. If using a skillet, heat on low. Stir in a bit of broth to help it warm evenly. Yes, you can freeze Chicken Marsala Orzo! Allow it to cool completely. Then, portion it into freezer-safe bags. Remove as much air as possible before sealing. You can freeze it for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above. Enjoy your meal even after freezing! Chicken Marsala Orzo is a tasty dish made with chicken and orzo pasta. The orzo looks like rice but is actually a small pasta. It cooks quickly and absorbs flavors well. I add sautéed mushrooms and a rich Marsala sauce for depth. This dish brings together savory chicken, creamy orzo, and earthy mushrooms. It's a great one-pan meal that impresses everyone at the table. Yes, you can use other types of pasta! If you prefer a different shape, try penne, fusilli, or farfalle. Just remember that cooking times may vary. Always check the package for cooking instructions. You want your pasta to be al dente, so it holds up well in the dish. To make Chicken Marsala Orzo ahead of time, cook the chicken and orzo separately. Store them in the fridge. When you're ready to eat, combine them in a pan. Heat gently and add a splash of broth to revive the flavors. This keeps the dish fresh without sacrificing taste. Several sides go nicely with Chicken Marsala Orzo. Here are some ideas: - A simple green salad with vinaigrette - Steamed green beans or broccoli - Garlic bread to soak up the sauce - Roasted vegetables for extra flavor These sides complement the dish and add color to your meal. In this post, we explored Chicken Marsala Orzo, from its key ingredients to cooking steps. I shared tips for perfect chicken and flavorful orzo. You learned fun variations, like vegetarian and creamy options. We covered storage and reheating to keep your meal fresh. Remember, cooking is about trying new things. Feel free to adapt the recipe to your taste. Enjoy making this dish, and share it with friends and family. Happy cooking!

Chicken Marsala Orzo

A delicious and creamy dish featuring chicken, orzo pasta, and mushrooms in a savory sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup orzo pasta
  • 1 cup chicken broth
  • 1 cup cremini mushrooms, sliced
  • 0.5 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • to taste fresh parsley, chopped (for garnish)
  • 0.25 cup grated Parmesan cheese (optional)

Instructions
 

  • Season the chicken breasts with salt, pepper, dried thyme, and dried oregano.
  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side or until they are golden brown and cooked through. Remove from the skillet and set aside.
  • In the same skillet, add the remaining olive oil. Add the chopped onion and garlic, sautéing until the onion becomes translucent (about 2-3 minutes). Then, add the sliced mushrooms and cook until they are browned and tender.
  • Pour in the chicken broth and bring it to a boil. Add the orzo pasta and reduce the heat to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.
  • While the orzo is cooking, slice the cooked chicken into strips. Once the orzo is ready, stir in the balsamic vinegar, add the sliced chicken, and mix well to combine. Adjust seasoning with salt and pepper.
  • If desired, stir in grated Parmesan cheese for extra creaminess.
  • Divide the Chicken Marsala Orzo onto plates and garnish with fresh chopped parsley.

Notes

Optional to add grated Parmesan cheese for extra creaminess.
Keyword chicken, dinner, mushrooms, orzo, pasta