Description
A delicious and comforting dish featuring tender chicken cutlets, marinated artichokes, and creamy orzo pasta. Perfect for a weeknight dinner or a special occasion!
Ingredients
Scale
- 4 chicken cutlets (or 2 boneless chicken breasts, halved horizontally)
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 12 ounces 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
Instructions
- Prepare the Chicken: Season the chicken cutlets with salt and black pepper. Combine the flour and garlic powder in a shallow dish. Dredge each chicken cutlet in the flour mixture, ensuring it’s fully coated.
- Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Add the chicken and sear until golden and cooked through, about 3-5 minutes per side. During the last 2 minutes, add 1 tablespoon of butter to the skillet. Remove the chicken and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil and the drained artichokes to the same skillet. Cook for 2 minutes until they start to brown. Add the remaining 2 tablespoons of butter, shallot, garlic, thyme, and crushed red pepper flakes. Sauté for 2-3 minutes until fragrant.
- Cook the Orzo: Stir in the orzo and cook for 2 minutes. Deglaze the pan with Marsala wine, then add chicken broth. Simmer for 10-12 minutes, or until the orzo is al dente.
- Finish the Dish: Pour in the heavy cream and stir. Return the chicken to the skillet, add lemon juice, and simmer for 5 minutes until heated through.
- Serve: Plate the chicken and creamy orzo, garnished with fresh thyme leaves.
Notes
Adjust seasoning to taste and feel free to add vegetables for extra nutrition.
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620 kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg