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- 2 boneless, skinless chicken breasts, sliced into thin strips - 1 cup orzo pasta - 2 cups chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup mushrooms, sliced (preferably cremini or button) - 1 cup kale or spinach, chopped - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) You can swap the chicken for turkey or tofu for a lighter meal. Use vegetable broth instead of chicken broth to make it vegetarian. If you don’t have orzo, you can use any small pasta shape, like ditalini or couscous. For greens, try Swiss chard or even arugula for a peppery kick. Each serving of Marsala Chicken Orzo has about: - Calories: 400 - Protein: 30g - Carbohydrates: 50g - Fat: 10g - Fiber: 3g - Sodium: 600mg This meal is balanced, tasty, and keeps you full. It provides protein, carbs, and fiber for a healthy dish. Enjoy it knowing you’re treating yourself well! {{ingredient_image_1}} Gather all your ingredients first. This makes cooking smoother and faster. Start by slicing the chicken breasts into thin strips. Dice the onion and mince the garlic. Slice the mushrooms and chop the kale or spinach. Having everything ready helps you stay organized. 1. Heat olive oil in a large skillet over medium heat. 2. Season the chicken strips with salt, pepper, thyme, and oregano. 3. Add the chicken to the skillet and cook for 5-7 minutes. Look for a golden brown color. 4. Remove the chicken and set it aside. 5. In the same skillet, add diced onion and garlic. Sauté for 3-4 minutes until the onion is translucent. 6. Add sliced mushrooms and cook for 3-4 minutes. They should be tender. 7. Stir in the orzo and toast it lightly for 2 minutes, stirring constantly. 8. Pour in chicken broth, bring it to a boil, then reduce the heat to a simmer. 9. Cover the skillet and cook for 10-12 minutes. Stir occasionally. The orzo should be tender. 10. Add the chopped kale or spinach and the cooked chicken back into the skillet. 11. Stir well and cook for an additional 2-3 minutes until the greens are wilted. 12. Adjust seasoning with salt and pepper. If you like, sprinkle Parmesan cheese before serving. Cooking time can vary based on your stovetop. For gas stoves, you may need less time. Electric stoves often take a bit longer. Always check the doneness of the orzo. If it needs more time, give it a few extra minutes. Keep stirring occasionally to prevent sticking. Adjust as needed for even cooking. To get the best flavor from your chicken, start with simple seasoning. Use salt and pepper to bring out its natural taste. Add dried thyme and oregano for depth. I suggest using about one teaspoon of each. Coat your chicken strips well. Let them sit for a few minutes before cooking. This helps the flavors soak in. If you have extra Marsala Chicken Orzo, store it in an airtight container. Let it cool down first to avoid steaming. Keep it in the fridge for up to three days. If you want to keep it longer, use the freezer. It can last for about three months. Just remember to thaw it overnight in the fridge before reheating. When serving your dish, use deep bowls for a nice presentation. I love to sprinkle extra Parmesan cheese on top. Add a bit of fresh thyme for color and flavor. You can also serve it with a side salad or garlic bread. This adds freshness and crunch. Enjoy it with a glass of white wine for a delightful meal. Pro Tips Use Fresh Herbs: Fresh herbs like thyme and oregano elevate the flavors of your dish, making it more aromatic and delicious. Toast the Orzo: Toasting the orzo before adding the broth enhances its nutty flavor and adds depth to the dish. Customize with Vegetables: Feel free to add other vegetables such as bell peppers or zucchini for more color and nutrition. Let it Rest: Allow the dish to sit for a few minutes after cooking; this helps the flavors meld together for a more satisfying meal. {{image_2}} You can easily make Marsala Chicken Orzo vegetarian. Just swap the chicken for tofu or chickpeas. Tofu absorbs flavors well and adds protein. If using chickpeas, use canned for quick prep. Sauté them with onions and garlic for a tasty base. The rest of the recipe stays the same. You’ll still enjoy rich flavors and a hearty meal. If you need a gluten-free option, use gluten-free orzo. Many brands offer it made from rice or corn. These options cook similarly to regular orzo. Just check the package for cooking times. You can also try quinoa or rice as substitutes. Both add nice textures and flavors to the dish. Feel free to get creative with vegetables. You can add bell peppers, zucchini, or carrots. Sauté them along with the onions and garlic. This adds color and nutrition. For extra flavor, consider adding herbs like basil or parsley. A squeeze of lemon juice before serving gives a fresh taste. Mix and match to find your favorite combination! To store Marsala Chicken Orzo, let it cool first. Then, place it in an airtight container. It will stay fresh in the fridge for up to three days. Make sure to cover it well to keep out moisture and air. When reheating, use a skillet for best results. Add a splash of chicken broth or water to keep it moist. Heat it over medium heat, stirring often. You can also microwave it in short bursts. Stir in between to heat evenly. You can freeze Marsala Chicken Orzo for up to three months. Use a freezer-safe container or bag. Leave some space at the top for expansion. When ready to eat, thaw it overnight in the fridge before reheating. For best taste, eat thawed orzo within a month. Marsala Chicken Orzo is a tasty one-pot meal. It blends chicken, orzo pasta, and rich flavors. You cook tender chicken strips with spices, onions, and garlic. Then, you add mushrooms and orzo for a filling dish. Finally, you stir in kale or spinach for color and nutrition. This dish is savory and comforting. Yes, you can use different pasta types. If you want a gluten-free option, try rice or quinoa. You can also use small shapes like ditalini or couscous. Just remember that cooking times may change based on the pasta you choose. Keep an eye on it to ensure it cooks well. Making Marsala Chicken Orzo ahead of time is easy. You can cook the dish and let it cool. Then, store it in an airtight container in the fridge. It will stay fresh for about three days. When ready to eat, reheat it on the stove. Add a splash of broth to keep it moist. You learned about Marsala Chicken Orzo, from ingredients to storage tips. We covered ingredient lists, substitutes, and nutrition facts. I shared steps for prep and cooking, plus ways to adjust for different stovetops. Incorporating tips on seasoning, storing, and serving will enhance your meal. Remember, you can modify this dish easily with vegetarian or gluten-free options. Enjoy mastering this flavorful recipe while making it your own!

Marsala Chicken Orzo

A delicious one-pan meal featuring tender chicken, orzo pasta, and nutritious greens, all cooked in a savory broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 breasts boneless, skinless chicken, sliced into thin strips
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced (preferably cremini or button)
  • 1 cup kale or spinach, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving (optional)

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Season the chicken strips with salt, pepper, thyme, and oregano. Add the chicken to the skillet and cook for about 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the diced onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
  • Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until they are tender and have released their moisture.
  • Stir in the orzo pasta and toast it lightly for about 2 minutes, stirring constantly.
  • Pour in the chicken broth, bring it to a boil, then reduce the heat to a simmer. Cover the skillet and cook for about 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed, stirring occasionally.
  • Once the orzo is cooked, add the chopped kale or spinach and the cooked chicken back to the skillet. Stir well to combine and cook for an additional 2-3 minutes until the greens are wilted.
  • Adjust seasoning with more salt and pepper as desired. If using, sprinkle Parmesan cheese on top before serving.

Notes

Serve in deep bowls, garnished with extra Parmesan and fresh thyme.
Keyword chicken, Italian, one-pan meal, orzo