Description
Chicken Marsala Orzo is a comforting one-pot meal combining tender chicken, earthy mushrooms, and tender orzo pasta in a rich, creamy Marsala wine sauce. This Italian-American dish offers a delightful balance of flavors with a smooth sauce enhanced by Dijon mustard and Parmesan cheese. Perfect for an easy weeknight dinner, it brings restaurant-quality taste to your home kitchen using simple ingredients and straightforward cooking steps.
Ingredients
Units
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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 (semi-secco or dry recommended)
- 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 olive oil and butter to a soup pot or Dutch oven over medium-high heat. Wait until the butter has melted fully before proceeding to the next step.
- Sauté mushrooms and onions: Add the sliced mushrooms and chopped onions to the pot. Cook them, stirring occasionally, until the mushrooms release their moisture and it evaporates, and both mushrooms and onions are nicely seared. This process should take about 10 to 12 minutes.
- Add garlic, mustard, and Marsala wine: Stir in the minced garlic, Dijon mustard, and Marsala wine. Cook this mixture for about 1 to 2 minutes until the wine reduces by half, intensifying the flavors.
- Add broth, cream, and orzo: Pour in the chicken broth, heavy cream, and uncooked orzo pasta. Bring the mixture to just a boil, then reduce the heat to medium or medium-low. Continue to cook uncovered for 10 minutes, stirring frequently. The mixture should gently bubble while the orzo cooks thoroughly without the liquid reducing too fast.
- Incorporate chicken and cheese: Stir in the shredded chicken and freshly grated Parmesan cheese. Remove the pot from heat, cover it, and let it sit for 5 minutes to allow the chicken to warm through and the sauce to thicken slightly.
- Season and serve: Season with salt and pepper to taste, garnish with chopped parsley if desired, and serve immediately for the best flavor and texture.
Notes
- Use semi-secco (semi-sweet) or dry Marsala wine for optimal taste in the sauce.
- Dijon mustard is optional but adds extra depth to the cream sauce. Omit if unavailable or unwanted.
- Adjust liquid amounts as needed since stove and pot variations can affect cooking. Add more broth if the orzo looks dry before fully cooked.
- If the sauce has too much liquid or hasn’t thickened by the suggested cook time, continue to simmer longer or let the dish sit covered off heat until thickened.
