1. Prepare the Chicken

Start by seasoning the chicken breasts with salt and freshly ground black pepper on both sides. This will enhance the flavor of the chicken and allow it to absorb the delicious sauce as it cooks.

2. Cook the Orzo

Bring 4 cups of water to a boil in a medium pot. Once boiling, add the orzo and a pinch of salt. Cook the orzo according to package instructions, usually around 8-10 minutes, until al dente. Drain the orzo and set it aside.

3. Sear the Chicken

While the orzo is cooking, heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Once the oil is hot, add the seasoned chicken breasts to the skillet. Sear each side for 4-5 minutes, or until golden brown and cooked through (the internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside on a plate, keeping it warm.

4. Sauté the Onions and Garlic

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 2-3 minutes, or until the onion becomes translucent. Then, add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter.

5. Cook the Mushrooms

Add the sliced mushrooms to the skillet with the onions and garlic. Sauté the mushrooms for about 5 minutes, stirring occasionally, until they release their moisture and become tender and browned.

6. Deglaze with Marsala Wine

Pour in the Marsala wine to deglaze the skillet, scraping up any brown bits left on the bottom from searing the chicken. The wine will add depth and richness to the sauce, infusing the mushrooms and onions with a beautiful flavor. Allow the wine to simmer and reduce by half, which should take about 3-4 minutes.

7. Add Chicken Broth and Butter

Once the wine has reduced, add the chicken broth to the skillet and stir to combine. Let the mixture come to a simmer for a couple of minutes, and then add the butter. Stir until the butter is melted and the sauce becomes velvety.

8. Finish the Dish

Return the cooked chicken breasts to the skillet, nestling them in the sauce. Let the chicken simmer in the sauce for 5-7 minutes, allowing the flavors to meld together and the chicken to absorb the sauce.

If you prefer a creamier sauce, you can stir in ½ cup of heavy cream at this point, allowing it to heat through.

9. Serve Over Orzo

Once the chicken is done and the sauce is thickened, slice the chicken into strips or serve whole, depending on your preference. Serve the chicken and sauce over the cooked orzo pasta, making sure to spoon plenty of the mushroom Marsala sauce over the top.

10. Garnish and Enjoy

Finish the dish with a sprinkle of freshly chopped parsley for a burst of color and freshness. Serve hot and enjoy your Chicken Marsala Orzo!