1 ½ pounds (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

2 tablespoons olive oil

1 tablespoon unsalted butter

Salt and pepper to taste

8 ounces (225 g) cremini mushrooms, sliced

3 cloves garlic, minced

1 cup (240 ml) white grape juice or apple juice (substitute for Marsala wine)

4 cups (960 ml) low-sodium chicken broth

1 ½ cups (285 g) uncooked orzo pasta

½ cup (120 ml) heavy cream

½ cup (50 g) grated Parmesan cheese

2 tablespoons chopped fresh parsley, for garnish

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Season the chicken pieces with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, until golden and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced mushrooms and cook for about 5 minutes until browned and softened. Add the minced garlic and cook for an additional 1 minute.
Pour in the white grape juice or apple juice, scraping up any browned bits from the bottom of the skillet. Allow the juice to simmer for 2–3 minutes to reduce slightly.
Stir in the chicken broth and uncooked orzo. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Stir in the heavy cream and grated Parmesan cheese until the sauce becomes smooth and creamy.
Return the cooked chicken to the skillet, stirring to combine. Heat the chicken through for 2-3 minutes.
Garnish with fresh parsley and serve hot. Enjoy!

Cut the chicken into uniform pieces to ensure even cooking.

Stir the orzo occasionally while cooking to prevent it from sticking together.

For extra nutrition, stir in some baby spinach or kale in the last few minutes of cooking.

Feel free to swap out the chicken for another protein, such as shrimp or turkey, for variety.