Description
This one skillet creamy artichoke chicken Marsala and orzo dish combines tender seared chicken cutlets with a flavorful Marsala wine and cream sauce, artichokes, and orzo pasta. It’s an easy yet elegant meal that comes together in just 40 minutes, perfect for a comforting weeknight dinner.
Ingredients
Units
Scale
Chicken
- 4 chicken cutlets, or 2 boneless chicken breasts sliced in half horizontally
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
Cooking Fat
- 3 tbsp extra virgin olive oil, divided
- 3 tbsp salted butter, divided
Main Ingredients
- 12 oz marinated artichokes, drained
- 1 shallot, chopped
- 3 cloves garlic, finely chopped or grated
- 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
- 1 pinch crushed red pepper flakes
- 1 cup dry orzo pasta
Liquids and Finishes
- 1 1/2 cup low sodium chicken broth
- 3/4 cup dry Marsala wine
- 3/4 cup heavy cream
- 1 tbsp lemon juice
Instructions
- Season and Dredge Chicken: Season the chicken cutlets with salt and black pepper. In a shallow bowl, mix the all-purpose flour with garlic powder. Dredge each piece of chicken in the flour mixture, pressing gently to make sure it sticks well.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When shimmering, add the chicken and cook until golden brown on both sides, about 3-5 minutes per side. Add 1 tablespoon of butter to the skillet and let it brown around the chicken for about 2 minutes. Remove the chicken from the skillet and set aside.
- Cook Artichokes and Aromatics: In the same skillet, add the remaining 2 tablespoons of olive oil and the drained artichokes. Cook without stirring for 2 minutes until they turn golden. Add 2 tablespoons butter, the chopped shallots, garlic, fresh thyme, and a pinch each of salt, black pepper, and crushed red pepper flakes. Cook, stirring occasionally, for 2-3 minutes until fragrant.
- Add Orzo and Liquids: Stir in the orzo pasta and cook for 2 minutes. Pour in the Marsala wine and chicken broth. Cook, stirring occasionally, for 10-12 minutes until the orzo is tender but still al dente. Then, pour in the heavy cream.
- Finish the Dish: Return the chicken to the skillet along with the lemon juice. Simmer gently for 5 minutes or until the chicken is warmed through and the sauce is creamy and well combined.
- Serve: Garnish with fresh thyme leaves and serve hot. Enjoy this flavorful and comforting one skillet meal!
Notes
- Using marinated artichokes adds extra flavor to the dish, but you can substitute with plain canned artichokes if needed.
- To ensure even cooking, slice chicken breasts horizontally to create cutlets or use pre-cut cutlets.
- If you prefer a thicker sauce, reduce the amount of chicken broth slightly or simmer a bit longer after adding cream.
- Fresh thyme is recommended for garnish to elevate the flavor, but dried thyme can be used in cooking if fresh is unavailable.
- Make sure to cook orzo until al dente to avoid mushy pasta in the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
