Save
Whenever I'm after something cozy with a hint of fancy, I whip up this chicken marsala orzo. It’s got soft chicken mixed in a creamy, wine-kissed orzo pasta with golden, seared mushrooms. Toss it all in one pot and dinner’s done in about half an hour—it’s always a hit.
The first time I cooked this, I needed to use up extra rotisserie chicken and whatever was in my cupboard. My husband loved it so much, now he begs for this cozy dinner anytime we need quick comfort.
Savory Ingredients
- Fresh parsley (chopped): Sprinkles freshness and color Go for flat leaf if you can find it
- Salt and black pepper: These bring out all the flavors Taste and adjust just before you serve
- Fresh parmesan (grated): Gives that savory, nutty finish Shred your own for the best melt
- Cooked or rotisserie chicken: Simply shred it up—makes dinner fast and full of protein
- Orzo pasta: This small pasta soaks up the sauce Go for good quality so it cooks up nice and tender
- Heavy or whipping cream: Makes everything rich and thick without being too much Stick to ones without extra fillers
- Chicken broth: Starts your sauce off right Use a low-salt version for a cleaner flavor
- Marsala wine: Brings a touch of sweet, deep flavor—think classic Italian-American flair
- Dijon mustard: Pops in brightness but you just need a bit
- Garlic: Adds a gentle aromatic kick Use a nice, plump clove
- Medium onion: Gives sweetness and balance Any yellow or white onion that feels heavy works
- Cremini or white mushrooms: Sliced chunky for great texture and a big, earthy punch
- Butter: Rich and smooth, this helps brown up your mushrooms Use the unsalted kind so you can season how you like
- Olive oil: Lends tasty richness and keeps veggies from sticking Go for extra virgin for better taste
Simple Instructions
- Chicken and Cheese Finish
- Once the orzo’s plump and saucy, toss in shredded chicken and parmesan Stir well Pull off the heat and cover Let it sit five minutes—the chicken gets hot and the sauce thickens Taste and add salt and pepper if needed Sprinkle fresh parsley and dish it up right away
- Get Orzo Creamy
- Tip in the cream and chicken broth, then pour in your dry orzo Give it a good stir and turn the heat just below a boil Simmer with the lid off, stirring now and then for around ten minutes Let it bubble gently Don’t let it get dry—add more broth if it soaks up too fast
- Boost and Glaze
- Bring in the garlic and a small spoonful of Dijon Stir and pour in the marsala wine Scrape up the tasty browned bits and let everything bubble for a minute or two The wine will cook down and get super fragrant
- Start with the Mushrooms
- Grab a big pot and heat up olive oil and butter Toss in your onion and mushrooms Let them get golden and crispy at the edges for about 10-12 minutes, stirring here and there This is where all those flavors start building
Save
Scraping up those browned mushrooms is honestly the best part Every time I catch that smell, I’m right back at my grandma’s table on Sundays We’d always fight over the last bit of that sauce
Storing Extras
Leftovers keep well for about three days in a sealed container in the fridge The sauce might get thicker—no worries Just stir in a little milk or water while you reheat It actually tastes even better after sitting overnight
Swap Options
No marsala in the pantry Combine dry sherry and chicken broth instead Can’t use heavy cream Half and half or evaporated milk work Veggie eaters? Trade rotisserie chicken for white beans or some sautéed zucchini Swap in portobellos for even more earthy flavor
How to Serve
This creamy orzo is great with a crisp salad—just lemon and olive oil makes it shine Want to go all out Serve with roasted broccoli or green beans Extra parmesan over top always wins
Save
How It Became a Classic
Chicken marsala is a longtime Italian-American cozy favorite The marsala wine comes from Sicily and gives that rich flavor Families have switched up the dish for ages and adding orzo is my lazy day version that’s still hearty, easy, and totally crowd-pleasing
Recipe FAQs
- → Which marsala wine works best?
Go for dry or semi-sweet (semi-secco) marsala—they really balance out the creamy, savory flavors in the sauce.
- → Can I use rotisserie chicken?
Absolutely—grab some shredded rotisserie chicken and you'll save time. It actually adds even more flavor too.
- → Any tricks to keep orzo from sticking?
Keep giving it a stir while it simmers and make sure there's enough liquid hanging out in the pan as it cooks.
- → Can I switch marsala with white wine?
Dry white wine will work if you're out of marsala. It won't be as bold, but you'll still get something tasty.
- → Is this good for making ahead?
Yep, it warms up nicely. Just toss in a splash of broth or cream to get the sauce creamy again after reheating.
- → How can I make it veggie?
Leave out the chicken and use extra mushrooms or pop in some white beans. Use veggie broth to keep it meat-free.