There is something incredibly comforting and elegant about a dish that combines tender chicken, rich Marsala wine, and creamy orzo pasta in perfect harmony. This Chicken Marsala Orzo Recipe brings all those flavors together in one pot, making it a delightful and fuss-free meal that feels fancy enough for company yet easy enough for a weeknight dinner. From the earthy mushrooms to the luscious sauce, every bite is like a warm hug, and trust me, you are going to want to make this dish again and again.
Ingredients You’ll Need
The magic of this Chicken Marsala Orzo Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a key role: from the sautéed mushrooms adding earthiness to the Marsala wine lending a subtle sweetness and depth, and the orzo bringing that perfect little bite of pasta to soak up all the creamy goodness.
- Olive oil: Provides a flavorful and healthy base for sautéing the mushrooms and onions.
- Butter: Adds richness and helps develop a beautiful golden color while cooking.
- Cremini or white mushrooms (8 ounces, sliced): Give earthiness and texture that complements the tender chicken.
- Onion (1/2 medium, chopped): Adds subtle sweetness and aroma.
- Garlic (1 clove, minced): Offers a fragrant kick that ties the flavors together.
- Dijon mustard (1/2 teaspoon): Adds a tangy brightness that lifts the sauce.
- Marsala wine (1/2 cup): Imparts rich, slightly sweet aroma essential for that classic Marsala flavor.
- Chicken broth (2 cups): Provides savory depth and liquid for cooking the orzo.
- Heavy/whipping cream (1 cup): Creates a luscious, silky sauce that coats every bite.
- Uncooked orzo pasta (1 cup): The petite pasta that soaks up all the flavors beautifully.
- Cooked or rotisserie chicken (2 cups, shredded): Adds protein with ease and lets the sauce shine.
- Parmesan cheese (1/2 cup, freshly grated): Brings nutty umami that finishes the dish perfectly.
- Salt & pepper: Essential for seasoning and balancing the flavors.
- Fresh parsley (optional, chopped): Adds a burst of color and fresh herbal note on top.
How to Make Chicken Marsala Orzo Recipe
Step 1: Sauté Mushrooms and Onions
Start by warming the olive oil and butter in a large pot or Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the sliced mushrooms and chopped onions. This combo needs to cook slowly until the mushrooms release all their moisture and get beautifully golden, which takes about 10 to 12 minutes. This step builds the foundation of flavor, so don’t rush it; the caramelization here adds a wonderful depth to the whole dish.
Step 2: Add Garlic, Dijon Mustard, and Marsala Wine
Next, stir in the minced garlic along with that half teaspoon of Dijon mustard—this little addition gives the sauce a subtle tang and complexity. Pour in the Marsala wine, and let everything simmer together until the wine reduces by half. This should only take a couple of minutes and is the moment when the sauce starts to sparkle with its signature Marsala taste.
Step 3: Add Broth, Cream, and Orzo
Now it’s time to pour in the chicken broth, heavy cream, and add the uncooked orzo pasta. Turn the heat up just enough for the mixture to come to a gentle boil. Then reduce the heat to medium or medium-low and keep it cooking uncovered for 10 minutes. Stir regularly to prevent sticking—your goal is a gently bubbling pot where the orzo soaks up the liquid and cooks through without reducing too much.
Step 4: Stir in Chicken and Parmesan Cheese
Once the orzo is tender, stir in the shredded cooked chicken and freshly grated Parmesan cheese. Remove the pot from heat and cover it for five minutes. This resting time allows the chicken to warm through and the sauce to thicken up beautifully. Give it a final seasoning check with salt and pepper, and you’re ready to serve.
How to Serve Chicken Marsala Orzo Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a fresh pop of color and a light herbal contrast to the creamy sauce. If you want an extra touch of richness, a little more Parmesan on top never hurts!
Side Dishes
This dish shines on its own, but if you want to round out your meal, serve a crisp green salad or some roasted vegetables alongside. A simple garlic bread or crusty loaf is perfect for mopping up any of that luscious sauce.
Creative Ways to Present
For a charming presentation, serve the Chicken Marsala Orzo Recipe in shallow bowls to showcase the creamy texture with a garnish of parsley and a Parmesan crisp on the side. You can even spoon it onto a bed of lightly sautéed spinach for a pop of green and extra nutrients.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Marsala Orzo keeps really well in the fridge for up to three days. Store it in an airtight container to maintain its creamy texture and fresh flavors.
Freezing
While freezing cream-based dishes can sometimes affect texture, this recipe can be frozen if you’re careful. Freeze in a sealed container for up to two months. Thaw overnight in the fridge before reheating gently to avoid curdling the cream.
Reheating
Reheat leftovers on the stove over low heat, stirring often and adding a splash of chicken broth or cream if it seems dry. This will help restore that silky, saucy texture just like when freshly made.
FAQs
Can I use regular white wine instead of Marsala?
While Marsala wine offers a distinct sweetness and depth, you can substitute dry white wine in a pinch. The flavor will be different but still delicious, just consider adding a small pinch of sugar or honey to mimic the sweetness.
What kind of chicken works best for this recipe?
Rotisserie chicken is a fantastic shortcut here, but you can also use leftover cooked chicken or quickly poach chicken breasts and shred them. The key is having cooked chicken ready to stir in at the end.
Is it okay to use low-fat cream or milk?
For the creamiest sauce, heavy cream is recommended. Low-fat substitutes will change the texture and richness, making the sauce thinner. If preferred, you can try half-and-half for a lighter version but expect a less luxurious sauce.
Can I prepare this recipe as a vegetarian dish?
To make it vegetarian, omit the chicken broth and chicken, replacing the broth with vegetable stock and perhaps adding more mushrooms or another protein like tofu or tempeh. Keep the rest of the steps the same for a hearty mushroom orzo.
How do I know when the orzo is perfectly cooked?
The orzo should be tender but still slightly firm to the bite after about 10 minutes of simmering. Stir often and taste occasionally to avoid overcooking, as it will continue softening slightly during the resting time with the chicken.
Final Thoughts
This Chicken Marsala Orzo Recipe is one of those dishes that feels like a warm, delicious secret shared between close friends. Easy to make yet packed with incredible flavor and creamy texture, it’s perfect for those nights when you want comfort food with a little extra flair. Give it a try—you’ll quickly see why it becomes a favorite go-to in your dinner rotation!
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Chicken Marsala Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Chicken Marsala Orzo is a creamy, comforting one-pot meal featuring tender shredded chicken, earthy mushrooms, and orzo pasta simmered in a rich Marsala wine sauce. This easy stovetop recipe combines sautéed mushrooms and onions with garlic and Dijon mustard, finished with parmesan cheese and fresh parsley for a flavorful Italian-inspired dinner perfect for any night of the week.
Ingredients
Main 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/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
- Heat Oil and Butter: Add the olive oil and butter to a soup pot or Dutch oven over medium-high heat. Wait until the butter has completely melted before moving on to the next step.
- Sauté Mushrooms and Onions: Add the sliced mushrooms and chopped onion to the pot. Cook for about 10 to 12 minutes, stirring occasionally, until the mushrooms release their moisture, the liquid evaporates, and both mushrooms and onions are nicely browned and seared.
- Add Garlic, Mustard, and Marsala Wine: Stir in the minced garlic, Dijon mustard, and Marsala wine. Continue cooking for 1 to 2 minutes until the wine reduces by half, enhancing the depth of flavor in the sauce.
- Add Broth, Cream, and Orzo: Pour in the chicken broth, heavy cream, and uncooked orzo pasta. Bring the mixture just to a boil, then reduce the heat to medium or medium-low. Let it simmer uncovered for 10 minutes, stirring frequently to prevent sticking. The liquid should bubble gently and the orzo will cook through during this time.
- Incorporate Chicken and Parmesan: Stir in the shredded cooked chicken and freshly grated Parmesan cheese. Remove the pot from heat, cover it, and let it sit for 5 minutes. This resting period warms the chicken and thickens the sauce slightly.
- Season and Garnish: Taste the dish and add salt and pepper as needed. Garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- Use Marsala wine, a fortified Italian wine, for authentic flavor; a dry sherry can be a substitute if unavailable.
- Dijon mustard enhances the depth of the sauce but can be omitted if preferred.
- Rotisserie chicken makes preparation quick and convenient, but cooked chicken breasts or thighs also work well.
- Stir frequently during cooking to prevent orzo from sticking and burning.
- For a lighter dish, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
