Marsala Chicken Orzo Recipe

Introduction

Marsala Chicken Orzo is a comforting and flavorful dish combining tender chicken, earthy mushrooms, and creamy orzo pasta in a rich Marsala wine sauce. This one-pan meal is perfect for a simple yet elegant dinner any night of the week.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup orzo pasta
• 1 cup mushrooms, sliced
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Step 1: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
2. Step 2: Cook the chicken for 5-7 minutes on each side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, melt the butter and sauté the sliced mushrooms for 4-5 minutes until browned.
4. Step 4: Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
5. Step 5: Pour in the Marsala wine, scraping the skillet to release any browned bits, and let it simmer for 2-3 minutes to reduce slightly.
6. Step 6: Add the chicken broth to the skillet and bring to a gentle simmer. Stir in the orzo and cook for 8-10 minutes until al dente, stirring occasionally.
7. Step 7: Reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth.
8. Step 8: Return the cooked chicken to the skillet to warm through. Adjust seasoning with salt and pepper.
9. Step 9: Garnish with chopped fresh parsley before serving.

Tips & Variations

• Use white button or cremini mushrooms for a deeper flavor.
• Substitute half-and-half for heavy cream for a lighter sauce.
• Try adding spinach or peas for extra color and nutrition.
• Ensure the chicken is not overcooked by using a meat thermometer; it should reach 165°F (74°C).

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the cream sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like couscous or small shells work well, but cooking times may vary slightly.

Is Marsala wine necessary, and can I substitute it?

Marsala wine adds a distinctive rich flavor to the dish, but you can substitute dry sherry or a combination of white grape juice and a splash of vinegar if needed.

Marsala Chicken Orzo Recipe

Print Recipe

★★★★★

4.9 from 365 reviews

This Marsala Chicken Orzo is a delicious one-pan meal featuring tender, pan-seared chicken breasts simmered in a creamy Marsala wine sauce with sautéed mushrooms and tender orzo pasta. The dish combines rich flavors and a comforting texture, making it perfect for an elegant weeknight dinner or special occasion.

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

Ingredients

Scale 1x2x3x

Chicken

• 1 pound boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter

Pasta and Sauce

• 1 cup orzo pasta
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream

Garnish

• Fresh parsley, chopped for garnish

Instructions

1. Cook the Chicken: Season the chicken breasts evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 5-7 minutes on each side, until they are golden brown and fully cooked through. Remove the chicken from the skillet and set it aside.
2. Prepare the Mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté them for 4-5 minutes until they are nicely browned and have released their moisture. Add the minced garlic and dried thyme, cooking for an additional 1 minute until fragrant.
3. Deglaze with Marsala Wine: Pour the Marsala wine into the skillet, scraping the bottom to release all the browned bits stuck to the surface. Allow the wine to simmer and reduce for 2-3 minutes, concentrating its flavor.
4. Cook the Orzo: Add the chicken broth to the skillet and bring the mixture to a gentle simmer. Stir in the orzo pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
5. Finish the Dish: Reduce the heat to low and stir in the heavy cream. Mix well until the sauce becomes creamy and smooth. Return the cooked chicken breasts to the skillet and warm them through in the sauce. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.

Notes

• Use boneless, skinless chicken breasts for even cooking and tender results.
• For a dairy-free option, substitute heavy cream with coconut cream or a plant-based alternative.
• If Marsala wine is unavailable, dry sherry or a dry white wine can be used as a substitute.
• Make sure to stir the orzo occasionally to prevent it from sticking to the skillet.
• This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.

Keywords: Marsala chicken, orzo pasta, creamy chicken recipe, Italian chicken dish, mushroom Marsala sauce