Summer is quickly waning, and along with it, our patience for any recipe that’s more complicated than it needs to be. You too? Then let us introduce you to the only weeknight dinner we want to make right now: this One-Pot Chicken Marsala Orzo from The Defined Dish, aka Alex Snodgrass.
The recipe — which appears in Snodgrass’s new cookbook, Everyday Eats — combines juicy chicken, savory mushrooms, fragrant thyme, and tender orzo for a succulent, comforting dinner that’s ready in about half an hour. And here’s the kicker: It all comes together in one pan, so you’ll barely have to do dishes after. You’re welcome.
The Time Commitment: About 35 minutes.
Key Tips: Don’t have Marsala wine? A dry white will work just fine. If you can’t get your hands on crème fraîche, plain whole-milk Greek yogurt should do the trick.
ONE-POT CHICKEN MARSALA ORZO
MAKES 4 SERVINGS | TOTAL TIME: 35 MINUTES
DIETARY: Gluten-Free (If Modified)
Ingredients:
1 pound boneless, skinless chicken breasts, trimmed of excess fat, patted dry, and cut into 1-inch pieces
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 teaspoon onion powder
1/2 teaspoon dried thyme
3 tablespoons extra-virgin olive oil, divided
1 tablespoon unsalted butter
3 cups stemmed and thinly sliced cremini mushrooms
1/2 cup halved and thinly sliced shallot (about 1 large shallot)
4 garlic cloves, minced
2 teaspoons fresh thyme leaves, plus more for serving
3/4 cup marsala wine
1 cup orzo (sub brown rice orzo or other small pasta for gluten-free)
2 cups low-sodium chicken broth
Grated zest of 1/2 lemon
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
1/3 cup crème fraiche
Instructions:
In a medium bowl, combine the chicken, 1 teaspoon of the salt, the pepper, onion powder, and dried thyme. Toss to evenly season the chicken.
In a large, deep skillet or 3.5-quart braiser with fitted lid, heat 2 tablespoons of the oil over medium-high heat. Add the chicken in a single layer and cook for3 to 4 minutes per side until completely cooked through. Transfer to a plate and set aside.
To the same skillet, add the remaining 1 tablespoon oil and the butter. When the butter has melted, add the mushrooms and shallot. Cook, undisturbed, for 5 minutes to allow the mushrooms to get a good sear. Cook, stirring, for an additional 2 to 3 minutes, until the mushrooms are a deep golden brown.
Reduce the heat to medium. Add the garlic, the remaining 1 teaspoon of salt, and the fresh thyme. Cook for 1 minute, until the garlic is fragrant. Add the marsala and stir, scraping up any browned bits off the bottom of the pan. Cook until the marsala has reduced by half, about 1 minute.
Add the orzo, broth, and lemon zest. Stir to combine. Bring to a rapid simmer, then reduce heat to a gentle simmer, about medium-low heat, and cook for8 minutes, stirring frequently, until most of the liquid has been absorbed and the orzo is almost done.
Reduce the heat to low and add the chicken and any of its juices, the lemon juice, and the crème fraîche. Stir until well combined. Cover and cook until the chicken is warmed through and the orzo is al dente, 2 to 3 more minutes.
To Serve: Scoop the orzo and chicken into bowls and garnish with extra fresh thyme leaves.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan or skillet over medium heat with a splash of broth to loosen the sauce, stirring occasionally, or microwave in 1-minute increments, stirring between, until warmed through.
Other Takes: For other winner, winner chicken dinners that are light on cleanup, try…
Miso Chicken and Rice. Turns out, your rice cooker can do a whole lot more than just cook rice. Like whip up this entire super-umami recipe in one go.
One-Pan Tuscan Chicken. Respectfully, this recipe might give Olive Garden a run for its money.
Sheet-Pan Chicken and Potatoes With Feta, Lemon, and Dill. The platonic ideal of an easy dinner-party recipe. One fan raved that it’s “always a hit and almost impossible to mess up.”
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