Marsala Chicken Orzo
There is something truly magical about a warm, comforting dish that feels like a big hug on a plate, and Marsala Chicken Orzo does just that. This recipe perfectly balances the earthy richness of mushrooms with the subtle sweetness of Marsala wine, combined with tender chicken and delicate orzo pasta. And here’s the secret that brings everything together: reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth, creating a luscious, velvety finish that makes every bite irresistible. If you’re ready for a cozy meal that’s packed with flavor and surprisingly simple to make, you’re going to love this one.
Ingredients You’ll Need
Each ingredient in this dish is essential, contributing unique flavor, texture, or color that elevates the whole meal. From the tender chicken breast to the fragrant garlic and creamy touch of heavy cream, every component plays its part perfectly.
- 1 pound boneless, skinless chicken breasts: These provide a juicy, tender protein base that absorbs all the wonderful flavors.
- 1 cup orzo pasta: This tiny pasta cooks quickly and adds a lovely, soft bite that carries the sauce beautifully.
- 1 cup mushrooms, sliced: Earthy and meaty, mushrooms add depth and a beautiful texture contrast.
- 1/2 cup Marsala wine: The star ingredient for its rich, slightly sweet flavor that complements the dish magnificently.
- 1 cup chicken broth: This helps cook the orzo and adds savory notes throughout.
- 1/2 cup heavy cream: The key to making the sauce luscious and smooth; trust me, it’s worth every bit.
- 2 tablespoons olive oil: For searing the chicken to that perfect golden brown.
- 1 tablespoon butter: Used for sautéing mushrooms to add richness and enhance flavor.
- 2 cloves garlic, minced: A fragrant punch that brings warmth and depth to the sauce.
- 1 teaspoon dried thyme: Adds a subtle herbal earthiness that ties the flavors together.
- Salt and pepper to taste: Essential for seasoning and balancing flavors just right.
- Fresh parsley, chopped for garnish: Brightens the dish with a pop of color and fresh flavor.
How to Make Marsala Chicken Orzo
Step 1: Cook the Chicken
Start by seasoning the boneless chicken breasts generously with salt and pepper to ensure each bite packs a flavorful punch. Heat olive oil in a large skillet over medium-high heat—this oil will help the chicken develop a gorgeous golden crust. Cook the chicken for about 5 to 7 minutes on each side, or until it’s cooked all the way through and beautifully browned. Then, transfer the chicken to a plate and set aside; you’ll bring it back later to soak in the sauce.
Step 2: Prepare the Mushrooms and Aromatics
In the very same skillet that held your chicken, melt the butter to create a rich base. Add the sliced mushrooms and sauté them for 4 to 5 minutes until they’re soft and boasting a lovely golden color. Toss in the minced garlic and dried thyme next, cooking for about a minute until their fragrant aroma fills your kitchen—this stage truly awakens the dish’s soul.
Step 3: Deglaze with Marsala Wine
Pour in the half cup of Marsala wine, scraping the skillet’s bottom to lift up all those flavorful browned bits left behind by the chicken and mushrooms. These little caramelized bits add an incredible depth to your sauce. Let the Marsala simmer gently for 2 to 3 minutes to reduce slightly, so the wine’s sweetness melds perfectly with the savory elements.
Step 4: Cook the Orzo
Next, stir in the chicken broth and bring everything to a lively gentle simmer. Then, add the orzo pasta, making sure it’s submerged in the flavorful liquid. Cook for about 8 to 10 minutes, stirring here and there to prevent sticking, until the orzo is perfectly al dente—soft but with a slight bite to keep the texture interesting and satisfying.
Step 5: Reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth
Here’s the magic moment that elevates this dish from good to unforgettable: once the orzo is cooked, reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth. This gentle stirring at low heat lets the sauce thicken into a luscious, velvety coating that clings to every piece of chicken and every grain of pasta. It’s the key to that comforting, indulgent finish.
Step 6: Finish and Serve
Return the cooked chicken breasts to the skillet, nestling them gently into the creamy orzo mixture. Let everything warm through for a few minutes so the flavors meld harmoniously. Taste and adjust seasoning with salt and pepper, then sprinkle fresh parsley over the top to add that beautiful pop of green and fresh flavor that finishes the dish just right.
How to Serve Marsala Chicken Orzo
Garnishes
Fresh parsley is the classic choice here, not just for its vibrant color but also because it adds a light herbal touch that contrasts beautifully with the richness of the sauce. You can also consider a sprinkle of freshly grated Parmesan cheese or a twist of lemon zest for added brightness.
Side Dishes
This dish shines on its own, but if you want to round it out, think about light, crisp sides like a mixed green salad with a tangy vinaigrette or garlic roasted asparagus. A crusty artisan bread is perfect for scooping up every last bit of that creamy sauce.
Creative Ways to Present
For an elegant touch that’ll wow guests, serve the orzo on warm plates with the chicken laid on top, then spoon extra sauce over the pieces. Garnish with a sprig of parsley or a small edible flower. Another idea is to present it family-style in the skillet for a cozy, inviting feel where everyone can serve themselves and enjoy the beauty of the dish together.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, allow them to cool completely before transferring to an airtight container. They’ll keep well in the refrigerator for up to 3 days. The creamy sauce thickens as it chills but will loosen upon reheating.
Freezing
This dish can be frozen but keep in mind the texture of the cream sauce may change slightly once thawed. Freeze in a tightly sealed container for up to 2 months. Thaw in the fridge overnight before reheating gently.
Reheating
Reheat leftovers slowly over low heat on the stovetop, stirring often to prevent the sauce from separating. If it seems too thick, a splash of chicken broth or cream will bring it back to that silky consistency. Remember the golden rule we love here—Marsala Chicken Orzo
—that’s the trick to always getting it just right.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! While orzo is perfect for absorbing the sauce and cooking quickly, you can substitute with small pasta shapes like couscous, acini di pepe, or even small shells depending on what you have on hand. Just adjust cooking time accordingly.
Is Marsala wine necessary, or can I substitute it?
Marsala wine gives this dish its signature flavor, but if you don’t have any, dry sherry or a sweet white wine can work as substitutes. Avoid using cooking wine, which lacks depth in flavor.
Can I make this dish dairy-free?
To make it dairy-free, swap the butter with a plant-based alternative and replace heavy cream with coconut cream or cashew cream. The taste will be a bit different but still deliciously creamy.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part—juices should run clear and the meat should no longer be pink inside.
Can I prepare parts of this dish ahead of time?
You can chop mushrooms, mince garlic, and measure out ingredients in advance. Cooking the orzo completely and combining it with the sauce right before serving helps maintain the best texture.
Final Thoughts
Making this Marsala Chicken Orzo is like inviting warmth and comfort right onto your dinner table, with each spoonful filled with creamy, wine-infused goodness. Don’t be intimidated by the few steps involved, especially when you get to reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth. It truly is the heart of this dish, ensuring every bite is perfectly rich and satisfying. Give this recipe a try—you might just find your new go-to comfort food!
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Marsala Chicken Orzo Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Marsala Chicken Orzo is a comforting Italian-inspired dish featuring tender, golden-brown chicken breasts simmered in a creamy Marsala wine sauce with sautéed mushrooms and tender orzo pasta. The rich flavors meld beautifully to create a satisfying one-pan meal that’s perfect for weeknight dinners or special occasions.
Ingredients
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
- Cook the Chicken: Season the chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and cook for 5-7 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Prepare the Mushrooms: In the same skillet, add the butter and let it melt. Add the sliced mushrooms and sauté for 4-5 minutes until they are nicely browned and their moisture has evaporated.
- Add Garlic and Thyme: Stir in the minced garlic and dried thyme, cooking for about 1 minute until fragrant, being careful not to burn the garlic.
- Deglaze with Marsala Wine: Pour the Marsala wine into the skillet, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits. Let the wine simmer for 2-3 minutes to reduce slightly and concentrate the flavor.
- Cook the Orzo: Add the chicken broth and bring the mixture to a gentle simmer. Stir in the orzo pasta and cook for 8-10 minutes, stirring occasionally, until the orzo is tender but still al dente.
- Finish the Sauce: Reduce the heat to low and stir in the heavy cream until the sauce becomes creamy and smooth. Return the cooked chicken to the skillet and warm it through. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish the dish with chopped fresh parsley and serve hot as a rich and flavorful main course.
Notes
- For best results, use boneless, skinless chicken breasts of even thickness to ensure uniform cooking.
- Marsala wine can be substituted with dry sherry or a combination of white grape juice and balsamic vinegar if necessary.
- To keep the sauce dairy-free, substitute heavy cream with full-fat coconut milk.
- If you prefer a thicker sauce, reduce the amount of chicken broth slightly or simmer longer to reduce liquid.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: Marsala Chicken, Orzo, Creamy Marsala Sauce, Italian Chicken Recipe, One-pan meal, Mushroom Marsala, Easy Dinner
