Chicken Marsala Orzo Recipe

There’s something truly comforting about a creamy, flavorful dish that comes together in just one pot, and this Chicken Marsala Orzo Recipe is exactly that for me. I love how it balances tender chicken, earthy mushrooms, and a luscious Marsala wine sauce all mingled with tender orzo pasta—it’s like a hug in a bowl. When I first made this, I was amazed at how elegantly the wine reduces into a rich yet subtle sauce that clings beautifully to the tiny pasta pearls.

If you’re looking for a quick weeknight dinner that still feels special enough to serve to guests, this Chicken Marsala Orzo Recipe hits the spot every time. It’s got that perfect combo of creamy, savory, and slightly sweet flavors that feels fancy but is ridiculously easy to whip up. Trust me, once you try it, you’ll want to keep this in your dinner rotation for those nights when you crave something comforting without spending hours in the kitchen.

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Ingredients You’ll Need

All the ingredients in this Chicken Marsala Orzo Recipe work harmoniously to build layers of flavor. Using cremini mushrooms adds a nice earthiness, and the Marsala wine lends that signature subtle sweetness and depth to the sauce.

• Olive oil: A good quality olive oil gives a nice base flavor for the sautéed mushrooms and onions.
• Butter: I find butter adds richness and helps with browning; a combo of butter and oil is a winner for this recipe.
• Cremini or white mushrooms: They soak up the sauce and give a meaty texture that pairs beautifully with the chicken.
• Onion: Provides sweetness and depth when cooked down with the mushrooms.
• Garlic: Just a clove is enough to add aromatic punch without overpowering the dish.
• Dijon mustard: While optional, I like how a small amount adds complexity to the creamy sauce, but feel free to skip if you don’t have any.
• Marsala wine: This is the star ingredient—semi-secco or dry works best to keep the balance between sweet and savory.
• Chicken broth: Adds savory depth and helps cook the orzo right inside the sauce.
• Heavy/whipping cream: Cream brings that rich, silky texture that wraps around every bite.
• Uncooked orzo pasta: The small rice-shaped pasta cooks in the sauce, soaking up every bit of flavor.
• Cooked/rotisserie chicken: Using pre-cooked chicken saves time and keeps the meat juicy.
• Freshly grated parmesan cheese: This gives a savory, salty finish that rounds out the sauce perfectly.
• Salt & pepper: Season to taste at the end for best flavor control.
• Chopped fresh parsley: Optional but adds a bright, fresh pop of color and flavor when served.

Variations

I’ve found that this Chicken Marsala Orzo Recipe is a great base to tweak depending on your mood or pantry. Sometimes I like adding a handful of fresh spinach or substituting the rotisserie chicken with turkey for a seasonal twist.

• Add Veggies: I once tossed in some peas and asparagus tips for added color and crunch—totally elevated the dish.
• Make it Dairy-Free: Swap heavy cream with full-fat coconut milk and skip the parmesan for a surprise dairy-free version that still tastes great.
• Use Different Pasta: While orzo is perfect, small pasta shapes like acini di pepe or even couscous work well in a pinch.
• Spice it Up: I sometimes add a pinch of crushed red pepper flakes for a little kick without overpowering the subtle Marsala flavor.

How to Make Chicken Marsala Orzo Recipe

Step 1: Sauté Mushrooms and Onions to Perfection

Start by warming the olive oil and butter together in a large soup pot or Dutch oven over medium-high heat. When the butter is melted and foaming, add your sliced mushrooms and chopped onion. Stir occasionally and let everything get a nice sear—it takes about 10 to 12 minutes for the mushrooms to release their water and for that liquid to evaporate. This step is key because it concentrates the flavor and gives you those delicious browned bits that build your sauce’s flavor base.

Step 2: Add Garlic, Dijon Mustard, and Marsala Wine

Once your mushrooms and onions are golden and fragrant, toss in the minced garlic and Dijon mustard. Stir everything together and immediately pour in the Marsala wine. Let it simmer until the wine reduces by about half—this usually takes 1 to 2 minutes. That reduction concentrates the sweetness and flavor so your sauce won’t taste too boozy or watery later.

Step 3: Cook the Orzo in the Creamy Sauce

Next, stir in the chicken broth, heavy cream, and uncooked orzo. Turn the heat up so the mixture just starts to boil, then reduce it to medium or medium-low. Let it cook uncovered for about 10 minutes, stirring fairly often to prevent sticking. You want gentle, steady bubbles rather than a raging boil. Keep an eye on the liquid—if it looks like it’s evaporating too fast before the orzo is tender, add a splash more broth or water.

Step 4: Stir in Chicken and Parmesan, then Rest

Once the orzo is tender and the sauce thickened slightly, stir in your cooked shredded chicken and freshly grated parmesan cheese. Remove the pot from heat, cover it, and let it sit for about 5 minutes. This little rest warms the chicken through and lets the sauce thicken a bit more. Finish by seasoning with salt and pepper to taste.

How to Serve Chicken Marsala Orzo Recipe

Garnishes

My go-to garnish is fresh chopped parsley—it adds a pop of color and a herbaceous brightness that cuts through the richness perfectly. Sometimes I’ll sprinkle extra parmesan at the table, too, for those who want a cheesier bite.

Side Dishes

Since this dish is quite rich, I often pair it with something light and crisp, like a simple arugula salad with lemon vinaigrette or steamed green beans tossed with a bit of garlic and olive oil. Roasted veggies, like asparagus or Brussels sprouts, also complement the flavors nicely.

Creative Ways to Present

For special occasions, I like to serve this Chicken Marsala Orzo Recipe in individual shallow bowls with a sprig of parsley or thyme on top and a drizzle of extra virgin olive oil for a gourmet touch. You can even sprinkle a few toasted pine nuts or slivered almonds for a little crunch and texture contrast.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, it tastes just as wonderful the next day once reheated. The sauce thickens in the fridge, so I usually add a splash of broth or cream when reheating to loosen it back up.

Freezing

I’ve frozen this dish a couple of times without issue. Just be sure to cool it completely before freezing and leave a little extra space in your container for expansion. When thawing, I recommend overnight in the fridge to keep the texture intact.

Reheating

To reheat, I warm it gently on the stove over low heat with a splash of broth or cream to loosen the sauce, stirring often to prevent sticking. Microwave works too—just heat in short intervals, stirring in between so it heats evenly.

FAQs

Final Thoughts

This Chicken Marsala Orzo Recipe has become a personal favorite because it feels like an effortless upgrade to everyday dinner. It’s the kind of meal I love making when I want something cozy, comforting, and a little bit special without fuss. I hope you enjoy making it as much as I do—trust me, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds!

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