Description
A hearty Italian-inspired dish combining tender chicken cubes, nutty orzo pasta, and a rich alcohol-free Marsala sauce. This one-pot meal balances earthy depth with fresh herbs and delivers comforting layers of flavor, perfect for weeknight dinners or make-ahead meals.
Ingredients
1 pound skinless chicken breast, cut into 1-inch cubes
1/2 cup orzo pasta
1 small onion, finely chopped
3 garlic cloves, minced
3/4 cup gluten-free Marsala wine substitute (e.g., roasted mushroom reduction)
2 tablespoons olive oil
1/3 cup unsalted butter
1 cup low-sodium chicken broth
2 tablespoons heavy cream
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (for garnish)
1 lemon, juice of half
Instructions
Heat olive oil in a large skillet over medium. Sauté chicken cubes until golden browned (5-6 mins). Add butter to melt.
Push chicken to the side. Sauté onion in the remaining fat until softened (3-4 mins). Add garlic, cooking 1 min more.
Pour in Marsala substitute, scraping up browned bits from the pan. Boil 2-3 mins to reduce slightly.
Add chicken, orzo, broth, thyme, and oregano. Bring to a simmer. Cover and cook 10 mins, stirring occasionally, until orzo is tender and sauce thickens.
Stir in cream and squeeze in lemon juice. Season with salt and pepper. Garnish with parsley before serving.
Notes
Substitute chicken thighs for heartier flavor
Use gluten-free orzo for dietary restrictions
Store in airtight containers (3-4 days fridge, 3 months freezer)
Reheat gently over medium heat, adding splash of broth if sauce thickens too much
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg