Savory Marsala Chicken Orzo for Effortless Weeknight Dinners

A comforting and quick recipe featuring tender chicken and creamy Marsala wine sauce over orzo, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 breasts Boneless, skinless chicken

For the Sauce

3/4 cup Marsala wine Can substitute with dry white wine and honey
1 cup Chicken broth Vegetable broth can be used
2 tablespoons Butter Can replace half with olive oil
3 cloves Garlic, minced Use fresh for best flavor

For the Orzo

1 cup Orzo Farfalle or fusilli can be used as alternatives

For the Finish

1/4 cup Fresh herbs (Thyme or Rosemary) Sage or parsley can be used as substitutes
2 tablespoons Olive oil Used for sautéing

Equipment

Large Pot
large skillet
colander

Method

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Add orzo and cook for 8-10 minutes until al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, sauté for 6-7 minutes on each side until golden brown.
Melt 2 tablespoons of butter in the same skillet. Add minced garlic and sauté for 1 minute. Pour in Marsala wine and chicken broth, scrape the pan, and let it simmer for 5-7 minutes.
Return cooked chicken to the skillet and simmer in the sauce for 5 minutes.
Serve orzo topped with chicken and sauce, garnished with fresh herbs.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

For best results, serve immediately after cooking. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!