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
Scale
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.
