Description
A delicious one-skillet recipe combining tender chicken cutlets with creamy artichoke marsala sauce and perfectly cooked orzo, all simmered together for a comforting and elegant meal.
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
- 3 tbsp extra virgin olive oil, divided
- 3 tbsp salted butter, divided
Artichoke Marsala and Orzo
- 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
- 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 the chicken: Season the chicken cutlets with kosher salt and black pepper. In a shallow bowl, combine the all-purpose flour and garlic powder. Dredge each piece of chicken through the flour mixture, pressing gently to ensure it adheres to the meat.
- Sear the chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken cutlets and sear them on both sides until golden brown, approximately 3-5 minutes per side. Add 1 tablespoon of salted butter to the skillet and allow it to brown around the chicken for about 2 minutes. Remove the chicken from the skillet and set aside.
- Cook the artichokes and aromatics: Add the remaining 2 tablespoons of olive oil to the skillet along with the drained marinated artichokes. Cook undisturbed for 2 minutes or until the artichokes are golden. Next, add 2 tablespoons of butter, chopped shallots, garlic, thyme leaves, and a pinch of salt, black pepper, and crushed red pepper flakes. Cook for 2-3 minutes until fragrant.
- Add the orzo and liquids: Stir in the orzo pasta and cook for another 2 minutes. Pour in the dry Marsala wine and low sodium chicken broth. Allow the mixture to cook for 10-12 minutes, stirring occasionally, until the orzo is al dente.
- Finish with cream and chicken: Reduce the heat and pour in the heavy cream. Return the seared chicken to the skillet and add the lemon juice. Simmer everything together for 5 minutes or until the chicken is warmed through and the sauce is creamy.
- Serve: Plate the creamy artichoke chicken marsala and orzo, topping with additional fresh thyme leaves if desired. Enjoy your comforting one-skillet meal!
Notes
- Use low sodium chicken broth to control salt levels in the dish.
- Marinated artichokes add a tangy depth; if unavailable, canned or frozen artichokes can be substituted.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Make sure to not overcook the orzo; it should be al dente to provide the best texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
