Description
This Marsala Chicken Orzo recipe combines tender, golden-browned chicken breasts with flavorful orzo pasta cooked in sweet Marsala apple vinegar and chicken broth. Enhanced with garlic, onions, fresh spinach, and Italian herbs, this one-pan dish is a comforting and vibrant meal ready in just 40 minutes, perfect for a satisfying family dinner.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
Pasta and Vegetables
- 1 cup orzo pasta
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups fresh spinach
Liquids and Seasonings
- 1 cup sweet Marsala apple vinegar
- 2 cups low-sodium chicken broth
- 1 teaspoon Italian herbs
- Fresh parsley for garnish
Instructions
- Prepare ingredients: Chop the onion and mince the garlic cloves to have them ready for sautéing.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts generously with salt and pepper. Place chicken in the skillet and cook until golden brown on both sides, about 6-7 minutes per side, ensuring the chicken is cooked through.
- Sauté aromatics: Add chopped onions and minced garlic to the skillet with the chicken; sauté for 3-4 minutes until the onions soften and become translucent.
- Add orzo: Stir in the orzo pasta with the chicken and vegetables, mixing well and cooking for another minute to lightly toast the pasta.
- Add liquids: Pour in the sweet Marsala apple vinegar and low-sodium chicken broth, stirring to combine. Bring the mixture to a gentle boil.
- Simmer orzo: Reduce heat and let the orzo cook, uncovered, until it absorbs most of the liquid and reaches a tender consistency, about 10-12 minutes. Stir occasionally to prevent sticking.
- Add spinach and herbs: Fold in fresh spinach and Italian herbs, cooking briefly until the spinach wilts and blends into the dish.
- Garnish and serve: Remove from heat and garnish with fresh parsley. Serve hot for a flavorful and hearty meal.
Notes
- For added richness, you can deglaze the pan with a splash of chicken broth after browning the chicken before adding onions and garlic.
- Use low-sodium chicken broth to control the salt content, especially if adding salt during seasoning.
- If Marsala apple vinegar is not available, a mixture of Marsala wine and apple cider vinegar can be used as a substitute.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
