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Chicken Marsala Orzo

Creamy Chicken Marsala Orzo Ready in 30 Minutes

Try this Chicken Marsala Orzo for a quick and creamy dinner that you can make in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp Olive Oil Ideal for sautéing vegetables, a neutral oil works as a substitute.
  • 1 tbsp Butter Adds richness; swap with margarine or omit for a dairy-free option.
  • 8 oz Cremini or White Mushrooms Imparts umami flavor, easily interchangeable with any mushroom type.
  • 1/2 medium Onion Brings sweetness to the dish; shallots make a great alternative.
  • 1 clove Garlic, minced Enhances overall flavor; fresh or jarred works well.
  • 1/2 tsp Dijon Mustard Adds depth; feel free to omit if it's not on hand.
  • 1/2 cup Marsala Wine This key component elevates the sauce; semi-secco or dry is recommended.
  • 2 cups Chicken Broth Forms the sauce's base; switch to vegetable broth for a vegetarian option.
  • 1 cup Heavy/Whipping Cream Provides creaminess; substitute with half-and-half or coconut cream for a lighter version.
For the Pasta and Chicken
  • 1 cup Uncooked Orzo Pasta The perfect base for this comfort dish; small pasta shapes like ditalini can be substituted.
  • 2 cups Cooked/Roasted Chicken, shredded Adds protein; rotisserie chicken is a convenient choice.
  • 1/2 cup Parmesan Cheese, freshly grated Enhances the umami factor; alternative hard cheeses can be used as substitutes.
For Seasoning and Garnishing
  • Salt & Pepper Essential for flavor enhancement; adjust to your taste.
  • Chopped Fresh Parsley While optional, it adds a fresh touch to finish the dish beautifully.

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions for Chicken Marsala Orzo
  1. In a large soup pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once melted, add 8 ounces of sliced mushrooms and ½ medium chopped onion. Sauté for 10-12 minutes until seared and moisture evaporated.
  2. Stir in 1 minced garlic clove and ½ teaspoon of Dijon mustard. Cook for about 1-2 minutes until fragrant.
  3. Pour in ½ cup of Marsala wine, scrape the bottom of the pot to deglaze, let it simmer for 1-2 minutes until reduced by half.
  4. Add 2 cups of chicken broth and 1 cup of heavy cream, bring to a boil, then add 1 cup of uncooked orzo. Reduce heat to medium-low and simmer uncovered for about 10 minutes.
  5. Once cooked, gently fold in 2 cups of shredded chicken and ½ cup of Parmesan cheese. Cover and let sit for about 5 minutes.
  6. Season with salt and pepper to taste, and top with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 10mg

Notes

Perfectly sear the mushrooms for maximum flavor. Control sauce thickness by adjusting simmering time. Use rotisserie chicken for convenience. Add fresh vegetables like peas or spinach for extra nutrition.

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