One Pot Creamy Artichoke Chicken with Marsala and Orzo

I found a new Half Baked Harvest recipe that is once again full of flavors make you want for more. This is pretty much pantry ready and comes together in about 45 minutes.  I can't wait to make this again.

One Pot Creamy Artichoke Chicken with Marsala and Orzo 
From Half Baked Harvest 

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

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.

 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.

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.

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.

Serve the chicken and orzo topped with fresh thyme. Eat!