Creamy Italian-Inspired Skillet Dinner (Print Version)
# Ingredients:
→ Chicken and Basics
01 -
1 pound boneless, skinless chicken breasts
02 -
Salt and pepper to taste
03 -
2 tablespoons olive oil
04 -
1 tablespoon butter
→ The Yummy Extras
05 -
1 cup mushrooms, sliced (cremini or button work great)
06 -
2 cloves garlic, minced
07 -
1 teaspoon dried thyme
08 -
1/2 cup Marsala wine
09 -
1 cup chicken broth
10 -
1 cup orzo pasta, uncooked
11 -
1/2 cup heavy cream
12 -
Fresh parsley, chopped for sprinkling on top
# Instructions:
01 -
Season your chicken breasts with a good pinch of salt and fresh ground pepper on both sides. Heat the olive oil in a large skillet over medium-high heat until it's shimmering. Add the chicken and let it cook undisturbed for 5-7 minutes until it's got a beautiful golden crust, then flip and cook the other side just as long. The chicken should be cooked through (no pink in the middle). Move it to a plate and cover loosely with foil to keep warm.
02 -
In that same skillet (don't clean it - those browned bits are flavor gold!), melt the butter. Toss in your sliced mushrooms and let them sizzle away for 4-5 minutes. Don't stir them too much at first - giving them time to brown will develop amazing flavor. When they're looking golden, add the minced garlic and dried thyme. Stir everything around for about a minute until you can smell that gorgeous garlic aroma.
03 -
Pour in the Marsala wine and watch it bubble up. Use a wooden spoon to scrape up all those browned bits from the bottom of the pan - that's where the magic happens! Let the wine bubble and reduce for 2-3 minutes. The alcohol will cook off and leave behind all that rich, slightly sweet flavor.
04 -
Add your chicken broth to the skillet and bring everything up to a gentle simmer. Now's the time to stir in the orzo pasta. Let it cook in all those amazing flavors for 8-10 minutes, stirring occasionally so it doesn't stick to the bottom. The orzo will absorb the liquid and become tender. (If it's looking too dry before it's done, add a splash more broth.)
05 -
When the orzo is tender, turn the heat down to low and pour in the heavy cream. Stir everything together until you've got a silky, smooth sauce coating the pasta. Slice your chicken into strips (or leave it whole if you prefer) and nestle it back into the pan to warm through. Give everything a taste and add more salt and pepper if needed.
06 -
Scatter some fresh chopped parsley over the top for a pop of color and fresh flavor. Serve it up hot, straight from the skillet for a rustic presentation, or transfer to plates or a serving dish. Either way, get ready for some serious compliments!
# Notes:
01 -
This dish is even better the next day after all the flavors have had time to meld together, making it great for leftovers.
02 -
Dry Marsala wine works best for this savory dish. Sweet Marsala is typically used for desserts.
03 -
Feel free to add other vegetables like peas, spinach, or asparagus in the final few minutes of cooking for extra nutrition and color.
04 -
Want to save time? Use pre-sliced mushrooms and cut the chicken into bite-sized pieces before cooking to speed things up.