Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5 cm) pieces
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 8 oz (225g) mushrooms, sliced (cremini or white button)
  • 2-3 cloves garlic, minced
  • ¾ cup (180ml) dry Marsala wine
  • 1 cup (200g) uncooked orzo pasta
  • 2 ½ cups (600ml) low-sodium chicken broth
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese, plus extra for serving
  • 1 teaspoon dried thyme
  • 1-2 cups (approximately 50-100g) baby spinach (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Toss chicken with salt, pepper, and garlic powder. Heat oil in a large skillet over medium-high heat. Sear chicken until browned and cooked through. Remove and set aside.
  2. Add mushrooms to the same skillet and cook until golden brown. Add minced garlic and cook until fragrant.
  3. Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Simmer until reduced by about half.
  4. Stir in orzo, chicken broth, and thyme. Bring to a simmer, cover, reduce heat to low, and cook until orzo is tender and most of the liquid is absorbed.
  5. Stir in cream, Parmesan cheese, and the cooked chicken. Add spinach (if using) and let wilt. Simmer until heated through and creamy. Adjust seasoning.
  6. Garnish with parsley and extra Parmesan. Serve warm.