Chicken Marsala Orzo Recipe

Introduction

Chicken Marsala Orzo is a comforting and flavorful one-pot meal that combines tender mushrooms, creamy sauce, and savory chicken with delicate orzo pasta. This dish is perfect for a quick weeknight dinner or an impressive weekend meal that’s simple to prepare.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces cremini or white mushrooms, sliced
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• 1/2 cup Marsala wine
• 2 cups chicken broth
• 1 cup heavy or whipping cream
• 1 cup uncooked orzo pasta
• 2 cups cooked or rotisserie chicken, shredded
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• Chopped fresh parsley (optional, to taste)

Instructions

1. Step 1: Heat the olive oil and butter in a soup pot or Dutch oven over medium-high heat. Once the butter has melted, add the sliced mushrooms and chopped onion.
2. Step 2: Sauté the mushrooms and onions until the mushrooms release their water, it evaporates, and both are nicely seared, about 10 to 12 minutes.
3. Step 3: Stir in the minced garlic, Dijon mustard, and Marsala wine. Cook for 1 to 2 minutes, or until the wine has reduced by half.
4. Step 4: Add the chicken broth, heavy cream, and uncooked orzo. Bring the mixture just to a boil, then reduce the heat to medium or medium-low. Cook uncovered for about 10 minutes, stirring often, until the orzo is tender and the sauce is gently bubbling but not boiling vigorously.
5. Step 5: Stir in the shredded cooked chicken and grated Parmesan cheese. Remove the pot from heat, cover, and let it sit for 5 minutes to allow the chicken to warm through and the sauce to thicken slightly.
6. Step 6: Season with salt and pepper to taste, garnish with fresh parsley if desired, and serve immediately.

Tips & Variations

• For a richer flavor, use a good-quality Marsala wine and freshly grated Parmesan cheese.
• Swap rotisserie chicken with leftover roasted chicken or cooked chicken breast for convenience.
• If you prefer a thinner sauce, add a little more chicken broth while cooking the orzo.
• Try adding spinach or peas in the last few minutes of cooking for some extra color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of orzo?

Yes, you can substitute orzo with other small pasta shapes such as mini shells or acini di pepe, but cooking times may vary slightly, so adjust accordingly.

Is Marsala wine necessary?

Marsala wine adds a distinctive sweet and savory depth to the dish, but if you don’t have it, you can substitute with dry white wine or a mix of grape juice and a splash of vinegar to maintain flavor balance.

Chicken Marsala Orzo Recipe

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★★★★★

4.7 from 58 reviews

This Chicken Marsala Orzo is a comforting and flavorful one-pot meal combining tender shredded chicken, sautéed mushrooms, and creamy marsala wine sauce with tender orzo pasta. It’s a quick and easy stovetop recipe ideal for a satisfying dinner that brings together savory, creamy, and slightly sweet flavors.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Sauce and Base

• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces cremini or white mushrooms, sliced
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• 1/2 cup marsala wine
• 2 cups chicken broth
• 1 cup heavy/whipping cream

For the Pasta and Chicken

• 1 cup uncooked orzo pasta
• 2 cups cooked/rotisserie chicken, shredded
• 1/2 cup freshly grated parmesan cheese
• Salt & pepper, to taste
• Chopped fresh parsley (optional, to taste)

Instructions

1. Heat oil and butter: Add olive oil and butter to a soup pot or Dutch oven over medium-high heat. Allow the butter to melt completely.
2. Sauté mushrooms and onions: Add the sliced mushrooms and chopped onions to the pot. Cook for about 10-12 minutes, stirring occasionally, until the mushrooms have released their moisture and the liquid evaporates, and the mushrooms and onions are nicely seared and golden.
3. Add garlic, mustard, and marsala: Stir in the minced garlic, Dijon mustard, and Marsala wine. Cook for 1-2 minutes until the Marsala has reduced by half, intensifying the flavors.
4. Add broth, cream, and orzo: Pour in the chicken broth and heavy cream, then add the uncooked orzo pasta. Bring the mixture to a gentle boil, then reduce heat to medium or medium-low. Simmer uncovered for about 10 minutes, stirring fairly often to prevent sticking. The liquid should bubble gently and the orzo will cook and absorb the sauce.
5. Finish with chicken and parmesan: Stir in the shredded cooked chicken and freshly grated parmesan cheese. Remove the pot from heat and cover it. Let it sit for 5 minutes until the chicken warms through and the sauce thickens slightly.
6. Season and serve: Taste and season with salt and pepper as needed. Garnish with chopped fresh parsley if using. Serve immediately while hot and enjoy your creamy Chicken Marsala Orzo.

Notes

• Dijon mustard adds a subtle tang and depth to the sauce; do not skip if possible.
• Marsala wine is a key ingredient for the authentic flavor; you can substitute with dry sherry if needed.
• Using rotisserie chicken speeds up preparation, but leftover cooked chicken works well too.
• Keep stirring the orzo during cooking to avoid sticking and ensure even cooking.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.

Keywords: Chicken Marsala, Orzo Pasta, Creamy Chicken, One Pot Meal, Italian Chicken, Comfort Food