Name: Chicken Marsala Orzo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 boneless, skinless chicken breasts (or thighs, if preferred); 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 cup non-alcoholic Marsala wine or a substitute (such as grape juice with a little apple cider vinegar); 1 cup chicken broth (ensure it’s Halal); 1 tablespoon fresh parsley, chopped (for garnish); 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves; 1 teaspoon dried oregano; 2 cups orzo pasta; 1 cup heavy cream (or a dairy-free alternative); Salt and pepper to taste; 1 tablespoon flour (optional, to thicken the sauce); Fresh lemon juice (optional, for a tangy finish); Chicken Breasts or Thighs: Lean chicken breasts or thighs are ideal for this recipe, providing a juicy and tender texture once cooked.; Non-Alcoholic Marsala Wine Substitute: If you’re avoiding alcohol, this recipe uses a non-alcoholic Marsala wine alternative (such as grape juice with apple cider vinegar) to provide the signature deep, sweet flavor.; Orzo Pasta: Orzo, a small rice-shaped pasta, soaks up the sauce beautifully and gives the dish a nice contrast to the chicken.; Heavy Cream: Adds a rich and creamy texture to the sauce, making it the perfect complement to the savory Marsala flavor.

Ingredients

Scale

4 boneless, skinless chicken breasts (or thighs, if preferred)
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup non-alcoholic Marsala wine or a substitute (such as grape juice with a little apple cider vinegar)
1 cup chicken broth (ensure it’s Halal)
1 tablespoon fresh parsley, chopped (for garnish)
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
1 teaspoon dried oregano
2 cups orzo pasta
1 cup heavy cream (or a dairy-free alternative)
Salt and pepper to taste
1 tablespoon flour (optional, to thicken the sauce)
Fresh lemon juice (optional, for a tangy finish)

Ingredient Highlights

Chicken Breasts or Thighs: Lean chicken breasts or thighs are ideal for this recipe, providing a juicy and tender texture once cooked.
Non-Alcoholic Marsala Wine Substitute: If you’re avoiding alcohol, this recipe uses a non-alcoholic Marsala wine alternative (such as grape juice with apple cider vinegar) to provide the signature deep, sweet flavor.
Orzo Pasta: Orzo, a small rice-shaped pasta, soaks up the sauce beautifully and gives the dish a nice contrast to the chicken.
Heavy Cream: Adds a rich and creamy texture to the sauce, making it the perfect complement to the savory Marsala flavor.

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Instructions

Prepare the Chicken and Orzo:

Cook the Orzo: In a medium pot, bring salted water to a boil. Add the orzo and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
Season the Chicken: Season the chicken breasts with salt, pepper, and a pinch of thyme. You can also lightly dredge the chicken in flour if you prefer a thicker sauce. This step is optional but adds a slight crispiness to the chicken.

Cook the Chicken:

Sear the Chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside.

Make the Marsala Sauce:

Sauté the Aromatics: In the same skillet, add the remaining butter and sauté the chopped onion and garlic until softened, about 3-4 minutes. Stir occasionally to prevent burning.
Deglaze the Pan: Pour in the non-alcoholic Marsala wine or substitute, scraping up any browned bits from the bottom of the pan. Let the wine cook down for 2-3 minutes.
Add the Chicken Broth: Pour in the chicken broth, thyme, oregano, and a pinch of salt and pepper. Bring the mixture to a simmer, allowing it to reduce slightly, about 5 minutes.

Finish the Dish:

Add the Cream: Stir in the heavy cream and simmer for another 3-4 minutes, allowing the sauce to thicken.
Combine the Chicken and Orzo: Return the cooked chicken breasts to the skillet, spooning some sauce over the chicken. Add the cooked orzo pasta to the pan and stir gently to coat the orzo in the sauce. Let everything simmer together for another 3-5 minutes until heated through.

Garnish and Serve:

Garnish: Sprinkle freshly chopped parsley over the dish for a pop of color and added freshness. A squeeze of lemon juice can be added to brighten up the flavors (optional).
Serve: Plate the Chicken Marsala Orzo, serving each portion with a generous amount of sauce and chicken.

Prep Time: 10minutes
Cook Time: 35minutes

Nutrition

Serving Size: 6
Calories: 500
Fat: 20g
Carbohydrates: 35g
Protein: 40g