Description
A quick and flavorful one-pan dinner featuring tender chicken, earthy mushrooms, and a creamy Marsala sauce served over nutty orzo.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 – 2 lbs total), sliced horizontally into 1/2-inch thick cutlets
- 1/2 cup all-purpose flour, for dredging
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 10 oz cremini mushrooms, thinly sliced
- 2 large shallots, finely minced (about 1/2 cup)
- 4 cloves garlic, minced
- 1 cup dry Marsala wine
- 3 cups low-sodium chicken broth, plus extra if needed
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1.5 cups orzo pasta
- 1/2 cup fresh parsley, finely chopped, for garnish
- 1/4 cup grated Parmesan cheese, plus extra for serving
Instructions
- Pat chicken dry and slice into cutlets. Season with salt and pepper.
- Combine flour, salt, and black pepper in a shallow dish. Dredge chicken in the flour mixture.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove and tent with foil.
- In the same skillet, reduce heat to medium. Add remaining olive oil and butter. Sauté mushrooms for 5–7 minutes until browned.
- Add shallots and cook for 2–3 minutes until softened. Add garlic and cook for another minute.
- Pour in the Marsala wine and deglaze the pan, simmering until reduced by half.
- Add chicken broth, thyme, salt, and pepper. Bring to a gentle simmer.
- Stir in orzo and simmer, stirring frequently, for 10–15 minutes until al dente, adding broth as needed.
- Stir in heavy cream until smooth.
- Nestle the seared chicken back into the skillet and warm for 2–3 minutes. Adjust seasoning and stir in half of the parsley.
- Serve immediately, garnished with remaining parsley and Parmesan cheese.
Notes
This dish can be prepped in advance for quick assembly. Leftovers can be stored in the fridge for 3–4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken, orzo, marsala, one-pan meal, quick dinner