Marsala Chicken Orzo Recipe
Introduction
Marsala Chicken Orzo is a comforting and flavorful one-pan dish that combines tender chicken, earthy mushrooms, and nutty orzo pasta in a rich Marsala wine sauce. It’s a simple, elegant meal perfect for weeknights or casual dinners.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 2 cups chicken broth
Instructions
- Step 1: In a large skillet, cook the chicken breasts over medium heat until golden and cooked through, about 5-6 minutes per side. Remove and set aside. In the same skillet, sauté the sliced mushrooms until tender.
- Step 2: Add the orzo pasta to the skillet with mushrooms, then pour in the Marsala wine and chicken broth. Stir to combine and bring to a simmer.
- Step 3: Return the chicken to the skillet, cover, and cook for about 15 minutes or until the orzo is tender and has absorbed most of the liquid.
- Step 4: Serve the chicken sliced over the orzo and mushrooms, spooning extra sauce on top.
Tips & Variations
- For extra flavor, add minced garlic when sautéing the mushrooms.
- Substitute cremini or button mushrooms depending on what’s available.
- Use vegetable broth to make this dish vegetarian by swapping chicken for tofu or a plant-based protein.
- A splash of heavy cream at the end will create a richer sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well and will add extra moisture and flavor to the dish. Adjust cooking time as needed.
What can I substitute for Marsala wine?
If you don’t have Marsala wine, dry sherry or a combination of white grape juice and a splash of brandy can be used as alternatives.
PrintMarsala Chicken Orzo Recipe
Marsala Chicken Orzo is a comforting one-pot meal featuring tender chicken breasts simmered with earthy mushrooms and cooked to perfection with orzo pasta in a flavorful Marsala wine and chicken broth sauce. This dish combines the rich, sweet notes of Marsala wine with savory mushrooms and delicate orzo, making it an easy yet elegant stovetop dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken and Mushrooms
- 2 boneless, skinless chicken breasts
- 1 cup sliced mushrooms (cremini or white button)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Orzo and Liquids
- 1 cup orzo pasta
- 1/2 cup Marsala wine
- 2 cups chicken broth
- 1/2 teaspoon dried thyme (optional)
- 2 cloves garlic, minced
Instructions
- Cook the Chicken and Mushrooms: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them until golden brown on each side and fully cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside. In the same skillet, add sliced mushrooms and sauté until they release their moisture and become tender, about 5 minutes.
- Add Orzo and Liquids: Add minced garlic to the mushrooms and cook for about 30 seconds until fragrant. Pour in the Marsala wine, scraping the bottom of the pan to deglaze and lift any browned bits. Let the wine reduce slightly, then add the orzo pasta, chicken broth, and dried thyme if using. Stir to combine.
- Simmer Until Orzo is Tender: Nestle the chicken breasts back into the skillet with the orzo mixture. Cover and simmer over low heat until the orzo is tender and most of the liquid is absorbed, about 12-15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Finish and Serve: Once the orzo and chicken are cooked through, taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley or grated Parmesan if desired.
Notes
- Use boneless, skinless chicken breasts for even cooking and easy slicing.
- If Marsala wine is unavailable, dry sherry or a mild white wine can be substituted.
- Be sure to watch the orzo closely to avoid overcooking and becoming mushy.
- For a richer sauce, stir in a tablespoon of butter or cream at the end.
- This dish reheats well and tastes great as leftovers.
Keywords: Marsala chicken, orzo pasta, mushroom chicken, one-pot meal, Italian chicken recipe
