Tender orzo meets classic chicken marsala for a match made in heaven. This is my Creamy One-Pot Chicken Marsala Orzo, a cozy, comforting dish that the whole family will enjoy. It comes together with just one pot, and in just a few minutes, and it also happens to be dairy-free.
Ingredients
- 1 Pound Boneless Skinless Chicken Breast cut into bite-sized cubes
- 2 Tablespoons Olive Oil
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 3 Tablespoons Butter salted
- 1 Large White Onion finely diced
- 12-16 Ounces Mushrooms of choice sliced -- I use a white button mushrooms, but any mushrooms will work here!
- 4 Cloves Garlic mashed
- 1 Cup Orzo
- 1 Cup Marsala Wine
- ⅔ Cup Chicken Broth
- ⅔ Cup Full-Fat Coconut Milk or Heavy Cream
- 1 Cup Italian Parsley chopped, plus more for garnishing
Instructions
- To make this chicken marsala, start by preparing the chicken. Pat the chicken dry with a paper towel and cut it into cubes. Set it aside.
- Next, heat a deep skillet, on the stove, over medium-high heat, and add in the olive oil.
- Once the pan is hot, add in the chicken, alongside the sea salt and black pepper. Cook the chicken until it's almost cooked through - about 6-7 minutes. A little pink is okay, as it will finish cooking later on.
- Next, remove the chicken from the skillet and set it aside.
- In the same pan, add the butter, onion, mushrooms, and garlic. The pan will look full, but the mushrooms will shrink as they cook!
- Cook for about 4-5 minutes, until the onions begin to look translucent.
- Then, add in the orzo and actively stir it in the pan for about 3 minutes, toasting it lightly.
- Add in the marsala wine and broth, and bring the mixture to a boil, allowing it to cook for 2 minutes.
- Then, reduce the heat, add the chicken back into the pot, and cover the pan and allow it to cook for 12 minutes, or until the orzo is cooked through.
- Once the orzo is cooked, remove the cover and add in the coconut milk/heavy cream and chopped parsley. Stir to coat everything well.
- Finally, taste and adjust the seasonings as needed, then remove it from the heat.
- Sprinkle the remaining chopped parsley on top, then plate, serve, and enjoy!
Calories: 588kcal | Carbohydrates: 55g | Protein: 34g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 966mg | Potassium: 1081mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1302IU | Vitamin C: 27mg | Calcium: 90mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
