Marsala Chicken Orzo Recipe
Introduction
Marsala Chicken Orzo is a comforting and flavorful one-pan meal that combines tender chicken, earthy mushrooms, and the rich taste of Marsala wine. This dish is perfect for a weeknight dinner that feels special but comes together quickly.
Ingredients
- 2 chicken breasts, sliced
- 1 cup orzo pasta
- 1 cup mushrooms, sliced
- 1/2 cup Marsala wine
- 2 cups chicken broth
Instructions
- Step 1: In a large skillet, cook the sliced chicken over medium heat until browned and cooked through. Add the sliced mushrooms and cook until they soften.
- Step 2: Stir in the orzo pasta, then pour in the Marsala wine and chicken broth. Bring to a simmer and cook until the orzo is tender and has absorbed most of the liquid, about 10-12 minutes.
Tips & Variations
- Use dry Marsala wine for best flavor, and substitute with white wine or extra broth if unavailable.
- Add fresh herbs like thyme or parsley for a fresh finish.
- For a creamier texture, stir in a splash of heavy cream at the end.
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 little broth if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of orzo?
Yes, small pasta shapes like acini di pepe or pastina work well as substitutes, but cooking time may vary.
Is Marsala wine necessary for this recipe?
Marsala wine provides a unique flavor, but if you don’t have it, dry sherry or white wine can be used as alternatives.
PrintMarsala Chicken Orzo Recipe
Marsala Chicken Orzo is a comforting and flavorful one-pan meal featuring tender chicken and earthy mushrooms simmered with orzo pasta in a rich Marsala wine and chicken broth sauce. This Italian-inspired dish offers a perfect balance of savory and slightly sweet flavors with a creamy texture, ideal for a fulfilling weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
Vegetables
- 8 oz mushrooms, sliced
Orzo and Liquids
- 1 cup orzo pasta
- 3/4 cup Marsala wine
- 2 cups chicken broth
Instructions
- Prepare the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add them to the pan. Cook until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the mushrooms: In the same skillet, add the sliced mushrooms. Sauté until they are tender and have released their moisture, about 4-5 minutes.
- Add orzo, wine, and broth: Return the chicken to the skillet with the mushrooms. Stir in the orzo pasta, then pour in the Marsala wine and chicken broth. Stir to combine well.
- Simmer until tender: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking. Once the orzo is cooked, adjust seasoning if needed and serve warm.
Notes
- For a creamier texture, stir in 1/4 cup of heavy cream or grated Parmesan cheese at the end of cooking.
- You can substitute cremini or button mushrooms with shiitake or portobello for a deeper flavor.
- Dry Marsala wine is preferred for this recipe to avoid excessive sweetness.
- This dish pairs well with a simple green salad or steamed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: Marsala chicken, orzo pasta, mushroom dinner, one-pan meal, Italian recipe, quick chicken dinner
