One Pot Creamy Chicken Marsala Orzo
Servings 4
Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons salted butter
- 1 large white onion finely diced
- 14-16 ounces mushrooms sliced (I used white button, but a mix is great)
- 4 cloves garlic mashed
- 1 cup orzo
- 1 cup marsala wine or your preferred red wine
- 2/3 cup chicken broth
- 2/3 cup full-fat coconut milk or heavy cream if you can
- 1 cup chopped parsley plus more for garnish
Instructions
- Start by patting the chicken dry and cutting it into cubes. Heat up the olive oil in a large skillet over medium-high heat. Once it’s nice and hot, add in the chicken cubes, along with a sprinkle of salt and pepper. Cook them up until they’re almost done, about 6-7 minutes. A little pink is totally fine—it’ll finish cooking later. Once they’re cooked through, take them out of the skillet.
- In the same skillet, toss in the butter. Once it’s all melted and sizzling, add in the onion, mushrooms, and garlic. It might seem like a lot, but don’t worry—the mushrooms will shrink down as they cook. Let everything sizzle away for about 4-5 minutes until the onions start to turn translucent.
- Now, add in the orzo and stir it around for about 3 minutes to toast it up a bit. Pour in the marsala wine and broth, then bring it all to a nice, bubbly boil. Let it cook away for another 2 minutes or so. Then, reduce the heat, add back in the chicken, cover it up, and let it simmer for about 12 minutes until the orzo is perfectly cooked. Remember, if yours takes a bit longer, no biggie!
- Once the orzo is done, uncover the skillet and pour in the coconut milk or heavy cream and toss in the parsley. Give it all a good stir to coat everything nicely. Taste it and adjust the seasoning with salt and pepper as needed. When it’s just right, take it off the heat and dig in! Enjoy every delicious bite.