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- 2 boneless, skinless chicken breasts - 1 cup orzo pasta - 2 cups chicken broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup mushrooms, sliced - 1 tablespoon fresh parsley, chopped - 1 tablespoon fresh oregano, chopped - 1 tablespoon olive oil - 1 tablespoon lemon juice - Zest of 1 lemon When making Marsala Chicken Orzo, I focus on fresh, quality ingredients. The star of this dish is the chicken. I prefer boneless, skinless chicken breasts for a tender bite. They soak up flavors well and cook quickly. Next, I use orzo pasta, which adds a nice texture. It cooks fast and pairs perfectly with the chicken. Chicken broth brings richness to the dish. Always use low-sodium broth to control the saltiness. For the aromatics, I chop a medium onion, mince three garlic cloves, and slice one cup of mushrooms. These ingredients create a lovely base of flavor. Fresh herbs like parsley and oregano enhance the dish's aroma and taste. Lastly, I add olive oil, lemon juice, and lemon zest for a bright finish. The lemon cuts through the richness and adds a refreshing touch. - Salt and pepper to taste - Freshly grated Parmesan cheese Seasoning is key. I use salt and pepper to make the flavors pop. A sprinkle of freshly grated Parmesan cheese at the end adds a creamy, savory depth. It’s the perfect finishing touch! {{ingredient_image_2}} - First, season the chicken breasts with salt, pepper, and half of the lemon zest. - In a large skillet, heat olive oil over medium heat until it shimmers. - Carefully add the seasoned chicken breasts to the skillet. - Cook for about 5-6 minutes on each side. Ensure the chicken is golden brown. - Check that the chicken reaches an internal temperature of 165°F. - Once cooked, remove the chicken from the skillet and set it aside. - Without cleaning the skillet, add the finely chopped onion. - Cook the onion for 3-4 minutes until it becomes translucent and fragrant. - Next, add the minced garlic and sliced mushrooms to the skillet. - Stir occasionally and cook for about 5 minutes until the mushrooms soften. - Sprinkle the orzo pasta into the skillet, mixing well with the onions and mushrooms. - Toast the orzo for about 2 minutes by stirring continuously. - Slowly pour in the chicken broth while stirring to combine. - Season with salt and pepper to taste. Bring the mixture to a gentle boil. - Reduce the heat immediately to a simmer. - Return the cooked chicken breasts to the skillet, placing them in the orzo mixture. - Cover the skillet with a lid and let it simmer for 10-12 minutes. - Cook until the orzo is al dente and absorbs most of the broth. - After cooking, remove the lid and stir in the lemon juice and remaining zest. - Add the chopped parsley and oregano, mixing gently to blend flavors. - Serve hot, topped with freshly grated Parmesan cheese for a delicious finish. - Ensuring chicken is cooked through To make sure your chicken is fully cooked, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). This keeps it safe to eat and moist. After cooking, let the chicken rest for a few minutes. This helps the juices stay inside. - Perfectly toasting the orzo When toasting orzo, stir it often. This helps each piece get a nice, golden color. Toast for about two minutes. The heat brings out a nutty flavor that makes your dish taste amazing. - Adding additional herbs or spices Fresh herbs like thyme or basil can really boost flavor. You can also try spices like smoked paprika or red pepper flakes. These add a unique twist and a bit of heat. - Alternatives for chicken broth If you want a different taste, use vegetable broth instead. It works well and keeps the meal light. You can also use homemade stock if you have it. This gives a rich flavor that’s hard to beat. Pro Tips Use Fresh Herbs: Fresh herbs like parsley and oregano elevate the flavor of this dish. If possible, use them instead of dried for a brighter taste. Perfectly Cooked Orzo: Stir the orzo frequently while it simmers to prevent it from sticking and ensure even cooking. Rest Your Chicken: Allowing the chicken to rest after cooking helps retain its juices, resulting in a more succulent and flavorful dish. Adjust Lemon to Taste: If you love lemon, feel free to add extra zest or juice to enhance the citrus flavor to your liking. {{image_4}} You can change the protein in Marsala Chicken Orzo easily. Try using turkey instead of chicken for a leaner option. Shrimp also works well, adding a sweet and tender bite. If you need a gluten-free choice, swap out traditional orzo with gluten-free orzo or rice. Both options still soak up the flavors nicely. Herbs can elevate the taste of this dish. Try using thyme or basil instead of oregano. Each herb brings its unique flavor, making the meal special. Adding vegetables can also enhance the dish. Spinach is a great option; it wilts quickly and adds color. Bell peppers add sweetness and crunch, making each bite fun and exciting. To keep your Marsala Chicken Orzo fresh, store leftovers in an airtight container. Place the dish in the refrigerator as soon as it cools. This helps keep harmful bacteria away. You can store it for up to three days. Reheat the dish gently to keep its taste and texture. Use a stovetop for best results. Just place it in a skillet with a splash of chicken broth. Stir it often until it’s hot. If you use a microwave, heat in short bursts. Stir between each burst for even warming. Cooking Marsala Chicken Orzo takes about 40 minutes in total. This includes 10 minutes for prep and 30 minutes for cooking. You will enjoy a hearty meal in no time! Yes, you can make this dish ahead of time. Just cook it, let it cool, and store it in the fridge. It stays fresh for up to three days. When you are ready to eat, heat it gently on the stove or in the microwave. Marsala Chicken Orzo is tasty on its own. However, you can serve it with a simple salad or garlic bread. A light vegetable side dish works well too. This adds color and nutrients to your meal. Absolutely! To make a vegetarian version, replace the chicken with mushrooms or tofu. Use vegetable broth instead of chicken broth. You can still enjoy the great flavors while keeping it meat-free. In this blog post, we explored a tasty Marsala Chicken Orzo recipe. You learned about the key ingredients, from chicken to herbs, and how to cook each part. I shared tips for perfecting the recipe and ways to customize it to fit your taste. Cooking can be fun and rewarding. This dish brings flavor and warmth to any meal. Enjoy trying different variations or sharing with friends. Happy cooking!

Lemon Herb Marsala Chicken Orzo

A delicious and flavorful dish combining chicken, orzo pasta, and herbs with a hint of lemon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 piece zest of 1 lemon
  • to taste salt and pepper
  • for garnish freshly grated Parmesan cheese

Instructions
 

  • Start by seasoning the chicken breasts generously with salt, pepper, and half of the lemon zest, ensuring to coat both sides evenly for maximum flavor.
  • In a large skillet, heat olive oil over medium heat until shimmering. Carefully add the seasoned chicken breasts to the skillet. Cook for approximately 5-6 minutes on each side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F/75°C). Once cooked, remove the chicken from the skillet and set it aside on a plate to rest.
  • Without cleaning the skillet, add the finely chopped onion and sauté for 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant.
  • Add the minced garlic and sliced mushrooms to the skillet, continuing to cook for about 5 minutes. Stir occasionally until the mushrooms become tender and start to release their moisture.
  • Next, sprinkle the orzo pasta into the skillet, stirring well to combine it with the onions and mushrooms. Toast the orzo for about 2 minutes by stirring continuously to enhance its flavor.
  • Slowly pour in the chicken broth while stirring to combine. Season with additional salt and pepper to taste. Increase the heat and bring the mixture to a gentle boil, then reduce the heat immediately to a simmer.
  • Return the cooked chicken breasts to the skillet, placing them back into the orzo mixture. Cover the skillet with a lid and let it simmer for 10-12 minutes, or until the orzo is cooked al dente and has absorbed most of the broth.
  • Once the cooking time is complete, remove the lid and stir in the lemon juice, the remaining lemon zest, along with the chopped parsley and oregano. Gently mix to ensure all flavors meld together beautifully.
  • Serve the dish hot, with a generous sprinkle of freshly grated Parmesan cheese on top for that perfect finishing touch.

Notes

Serve hot with freshly grated Parmesan cheese for garnish.
Keyword chicken, herbs, lemon, marsala, orzo