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Marsala Chicken Orzo features a creamy sauce coating chicken and orzo pasta, garnished with fresh herbs, making it a delicious and comforting meal.

Perfect Marsala Chicken Orzo

This Marsala Chicken Orzo recipe delivers a symphony of flavors, balancing rich Marsala wine with savory chicken and mushrooms. The dish is finished with creamy orzo pasta, creating a comforting and flavorful meal. Achieving the perfect sauce consistency and properly searing the chicken are key to success.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 oz cremini mushrooms, sliced
  • 1/2 cup chopped shallots
  • 1 cup dry Marsala wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream optional
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried thyme
  • 1/4 cup chopped fresh parsley
  • 8 oz orzo pasta
  • Grated Parmesan cheese, for serving

Equipment

  • large skillet
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula
  • Pot for orzo
  • colander

Method
 

  1. Prepare the Chicken: Season the chicken pieces with salt and pepper.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear for 2-3 minutes per side, until golden brown. Remove chicken from the skillet and set aside.
  3. Sauté the Vegetables: Add the sliced mushrooms and chopped shallots to the skillet. Cook for 5-7 minutes, until the mushrooms are softened and browned, and the shallots are translucent.
  4. Deglaze with Marsala: Add the butter to the skillet and melt. Sprinkle in the flour and cook for 1 minute, stirring constantly, to create a roux. Slowly pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 5-7 minutes.
  5. Simmer the Sauce: Pour in the chicken broth and add the dried thyme. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
  6. Add Cream (Optional): If using heavy cream, stir it into the sauce and simmer for another 2-3 minutes, until the sauce is thickened to your desired consistency.
  7. Return Chicken to Pan: Add the seared chicken back to the skillet and cook for 5-7 minutes, or until the chicken is cooked through and heated through.
  8. Cook the Orzo: While the chicken is simmering in the sauce, cook the orzo pasta according to package directions. Drain the orzo and set aside.
  9. Combine and Serve: Stir the cooked orzo into the Marsala chicken sauce. Garnish with fresh parsley and grated Parmesan cheese. Serve immediately.

Notes

For best results, use dry Marsala wine. Reduce the Marsala wine properly to concentrate its flavor and evaporate the alcohol. Sauté the mushrooms separately to ensure they brown and release their moisture. If using heavy cream, add it sparingly to avoid overpowering the other flavors. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.