Description
Chicken Marsala Orzo is a comforting one-pot meal featuring tender shredded chicken, earthy cremini mushrooms, and orzo pasta simmered in a rich Marsala wine cream sauce. This Italian-inspired dish combines the depth of sautéed mushrooms and onions with a creamy, flavorful sauce enhanced by parmesan cheese and fresh parsley, perfect for an elegant yet easy dinner.
Ingredients
Units
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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/rotisserie chicken, shredded
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Chopped fresh parsley, optional
Instructions
- Heat oil and butter: Add the olive oil and butter to a soup pot or Dutch oven over medium-high heat. Once the butter has melted, proceed to the next step.
- Sauté mushrooms and onions: Add the sliced mushrooms and chopped onion to the pot. Sauté until the mushrooms release their liquid and it evaporates, and both mushrooms and onions are nicely seared, about 10-12 minutes.
- Add garlic, mustard, and Marsala: Stir in the minced garlic, Dijon mustard, and Marsala wine. Cook the mixture until the Marsala reduces by half, approximately 1-2 minutes, to concentrate the flavors.
- Cook orzo in sauce: Pour in the chicken broth, heavy cream, and uncooked orzo pasta. Once the mixture just begins to boil, reduce the heat to medium or medium-low, keeping a gentle simmer. Cook uncovered for about 10 minutes, stirring frequently, until the orzo is tender and the sauce thickens without boiling vigorously or reducing too much.
- Add chicken and parmesan: Stir in the shredded cooked chicken and freshly grated parmesan cheese. Remove the pot from heat, cover, and let it rest for 5 minutes. This allows the chicken to warm through and the sauce to thicken further.
- Season and garnish: Taste and season with salt and pepper as needed. Garnish with chopped fresh parsley if desired and serve immediately for best flavor and texture.
Notes
- I recommend using semi-secco (semi-sweet) or dry Marsala wine for the best flavor in this recipe.
- If you don’t have Dijon mustard or don’t prefer it, you can omit it; it adds depth but is optional.
- Cooking times may vary depending on your stove and pot. Adjust liquid by adding more chicken broth if the orzo isn’t cooked before liquid reduces too much.
- If the sauce is too thin after suggested cooking time, let it cook a bit longer or rest covered to thicken.
