One Skillet Creamy Artichoke Chicken Marsala and Orzo

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

kosher salt and black pepper

1/4 cup all-purpose flour

1 teaspoon garlic powder

3 tablespoons extra virgin olive oil

3 tablespoons salted butter

12 ounces (1-2 jars) marinated artichokes, drained

1 shallot, chopped

3 cloves garlic, finely chopped or grated

2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

1 pinch crushed red pepper flakes

1 cup dry orzo pasta

1 1/2 cups low sodium chicken broth

3/4 cup dry marsala wine

3/4 cup heavy cream

1 tablespoon lemon juice

Directions

1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.3. To the skillet, add 2 tablespoons olive oil and the artichokes. Cook undisturbed for 2 minutes or until golden. Add 2 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 2-3 minutes, until fragrant. Add the orzo. Cook another 2 minutes. 4. Pour in the wine and broth. Cook 10-12 minutes until the orzo is al dente, then pour in the cream. Add the chicken and lemon juice to the skillet and simmer for 5 minutes or until warmed through. 5. Serve the chicken and orzo topped with fresh thyme. Eat!

Nutrition

• Calories: 920 kcal