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Creamy One-Skillet Chicken Marsala with Mushrooms and Orzo Pasta

Creamy One-Skillet Chicken Marsala with Mushrooms and Orzo Pasta
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A rich and savory one-skillet dish with tender chicken, sautéed mushrooms, and orzo pasta in a nutty, non-alcoholic Marsala-inspired sauce. Easy to prepare, gluten-free-friendly, and perfect for a quick yet indulgent meal.

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cut into strips
1 cup orzo pasta
1 cup mushrooms (cremini or button), sliced
1/2 cup non-alcoholic Marsala wine or fortified grape juice
1 cup low-sodium chicken broth
1/2 cup heavy cream or coconut cream for dairy-free
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Season chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté chicken for 5-7 minutes per side until golden and fully cooked. Transfer to a plate.
In the same skillet, melt butter and add mushrooms. Cook 4-5 minutes until golden. Stir in garlic and thyme; cook 1 minute until fragrant.
Pour in non-alcoholic Marsala (or grape juice) and scrape up browned bits. Simmer 2-3 minutes to thicken slightly.
Add chicken broth and stir in orzo. Cook 8-10 minutes until pasta is al dente and liquid reduces.
Return chicken to the skillet, pour in heavy cream (or coconut cream), and simmer 3-5 minutes until sauce is thick and creamy.
Garnish with fresh parsley and serve warm.

Notes

Use gluten-free orzo for dietary restrictions.
Replace mushrooms with seasonal vegetables like spinach or carrots if preferred.
Leftovers can be chilled for up to 2 days and reheated gently on the stove.
For extra richness, add Parmesan cheese (optional, omit for vegan version).

Nutrition

Find it online: https://yumandrun.com/creamy-one-skillet-chicken-marsala-with-mushrooms-and-orzo-pasta/