Marsala Orzo Chicken (Printable Version)
Rich orzo gets cozy with marsala, chicken, mushrooms, and parmesan, all cooked together for a creamy and easy stove-top meal.
# Everything You’ll Need:
→ Main
01 -
Chopped fresh parsley, toss in if you like, as much as you want
02 -
Black pepper, add as much as you need
03 -
Salt, season to taste
04 -
50 g Parmesan cheese, grate it fresh
05 -
280 g cooked rotisserie chicken, just tear it up
06 -
170 g orzo pasta, keep it uncooked
07 -
240 ml heavy cream
08 -
480 ml chicken broth
09 -
120 ml Marsala wine (pick dry or semi-secco for best results)
10 -
1/2 teaspoon Dijon mustard
11 -
1 clove garlic, crush it up
12 -
1/2 medium onion, dice it
13 -
225 g cremini or white mushrooms, cut into slices
14 -
28 g unsalted butter
15 -
15 ml olive oil
# Steps to Cook:
01 -
Sprinkle parsley on top if you want. Dig in while it’s piping hot.
02 -
Mix in the pulled chicken and Parmesan. Take the pot off the heat. Pop a lid on and let everything sit for 5 minutes so the chicken gets warm and the sauce thickens up. Taste and see if it needs more salt or pepper.
03 -
Pour in the cream and chicken broth, then toss in the dry orzo. If needed, turn the heat up until it just barely boils, then drop it down to medium or medium-low. Let it simmer open for 10 minutes, stirring often, so the orzo cooks through and the mixture stays nice and bubbly—but not too dry.
04 -
Toss in the Marsala wine, mustard, and that smashed garlic. Stir it all around and let it bubble until the wine is down by about half, just a minute or two.
05 -
Start off melting the butter with olive oil in a big pot or Dutch oven over medium-high. Add the mushrooms and onions once the butter’s all melted. Let them cook, stirring when you feel like it, until they lose most of their liquid and both are deep golden (should take around 10 to 12 minutes).
# Extra Suggestions:
01 -
Choose a dry or semi-secco Marsala for a good balance. Skip the Dijon if that's your vibe. If your orzo slurps up all the broth quickly, just pour a little more in. Let the pot rest with a cover at the end or cook it a bit longer if you want things thicker.