Chicken Marsala with Creamy Spinach & Pea Orzo
Chef Anna
Rated 5.0 stars by 1 users
Author:
Chef Anna
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Hey there, it’s Chef Anna! 🍷🍋 Get ready for comfort food with a touch of elegance—Chicken Marsala with Creamy Spinach & Pea Orzo. Golden, pan-seared chicken bathes in a silky Marsala wine sauce with mushrooms and a hint of cream, while tender orzo gets folded with peas, baby spinach, and plenty of Pecorino for a velvety, cheesy finish. 🍄🧄✨ Rich, cozy, and absolutely irresistible—this is the kind of dinner that feels like a warm hug on a plate. 🥂💛
Ingredients
Chicken Marsala:
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2 large or 3 medium boneless, skinless chicken breasts (about 1 ½ lb)
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ButcherBox Lemon Pepper Seasoning
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½ cup all-purpose flour
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3 tbsp olive oil
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2 tbsp unsalted butter
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8 oz cremini or button mushrooms
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2 garlic cloves
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¾ cup dry Marsala wine
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¾ cup chicken stock
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½ cup heavy cream (optional, for richer sauce)
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1 tbsp fresh parsley
Creamy Spinach & Pea Orzo:
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1 tbsp olive oil
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½ small yellow onion
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1 garlic clove
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½ lb dried orzo pasta (about 1 ¼ cups)
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1 cup low-sodium chicken or vegetable broth
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1 cup whole milk
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¾ cup frozen peas
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1 cup baby spinach
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½ cup Pecorino Romano cheese, freshly grated (plus more for serving)
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Salt and pepper to taste
Mise en Place 🔪
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Large skillet
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Medium saucepan with lid
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Cutting board
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knife
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Plastic wrap
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heavy skillet (for pounding chicken)
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Mixing bowls
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Wooden spoon & whisk
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Measuring cups & spoons
Directions
Prep 🥒
Pat dry 2–3 chicken breasts and cut in half horizontally.
Place between plastic wrap and pound to about ⅓ inch thick.
Season generously with Butcherbox Lemon Pepper Seasoning.
Dredge lightly in ½ cup flour seasoned with salt; shake off excess.
Slice 8 oz mushrooms and mince 2 garlic cloves.
Measure out ¾ cup Marsala wine, ¾ cup chicken stock, and ½ cup cream (if using). Chop 1 tbsp parsley.
Finely dice ½ small onion, and mince 1 garlic clove.
Roughly chop 1 cup spinach.
Measure ½ lb orzo pasta, 1 cup broth, 1 cup milk, and ¾ cup peas.
Grate ½ cup Pecorino Romano cheese.
How to Cook 🍳
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken until golden, 3 minutes per side. Transfer to plate.
Add the remaining 1 tbsp olive oil and 2 tbsp butter. Sauté mushrooms for 5–6 minutes until browned. Stir in garlic; cook for 1 minute.
Pour in Marsala wine, scraping browned bits; reduce by half.
Add chicken stock (and cream, if using). Simmer for 5 minutes until slightly thickened.
Return chicken to skillet. Simmer 5–8 minutes until cooked through and sauce coats the spoon.
Garnish with parsley. Keep warm while making orzo.
Heat 1 tbsp olive oil in a medium saucepan. Add onion; cook 3 minutes until softened. Stir in garlic and orzo, season lightly with salt and pepper, cook 1 minute.
Pour in broth and milk. Bring to boil, reduce heat, cover, and simmer 10 minutes, stirring occasionally, until orzo is just tender and liquid mostly absorbed. (Add more broth if dry before pasta is done.)
Stir in peas, spinach, and Pecorino. Cook 1–2 minutes until peas are hot, spinach wilted, and cheese melted.
Taste and adjust seasoning with salt and pepper.