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This chicken marsala orzo is my ultimate answer when I want comfort food that still feels a little special. With tender chicken swirled through creamy marsala-studded orzo and seared mushrooms, this one pot wonder solves dinner in thirty minutes and always impresses.
The first time I made this I needed a way to use leftover rotisserie chicken and pantry staples It turned out so good my husband requests it whenever we need a cozy meal fast
Ingredients
- Olive oil: Adds a hint of richness and helps sauté the veggies Choose extra virgin for best flavor
- Butter: Delivers silkiness to the base and helps brown mushrooms Good quality unsalted lets you control the seasoning
- Cremini or white mushrooms: Deep earthy flavor Slicing them thick keeps texture
- Medium onion: Sweetness and bulk Yellow or white both work well Pick one that feels heavy for its size
- Garlic: Fresh garlic layers in fragrance Use a plump clove for best result
- Dijon mustard: Adds tangy complexity A little goes a long way
- Marsala wine: Signature depth and slight sweetness Dry mainstay for marsala sauce
- Chicken broth: Forms the foundation of the sauce Go for low sodium and check the label for clarity
- Heavy or whipping cream: Richens and thickens the dish Pick one with no additives for pure flavor
- Orzo pasta: Absorbs all the flavors while it cooks in the sauce Choose high quality for better texture
- Cooked or rotisserie chicken: Shredded for quick mixing Lean protein and easy shortcut
- Freshly grated parmesan cheese: Adds savory umami Salty and nutty Use a wedge and shred just before cooking
- Salt and pepper: Essential for rounding out flavor Always taste and adjust at the end
- Chopped fresh parsley: Lively herbal boost Use flat leaf for best visual pop and freshness
Step-by-Step Instructions
- Build the Flavor Base:
- Add olive oil and butter to a soup pot or Dutch oven over medium-high heat Let the butter melt then tip in your sliced mushrooms and chopped onion Sauté for ten to twelve minutes stirring now and then until mushrooms have released their liquid and both are deeply golden and a little crisp at the edges This gives the sauce rich savory undertones
- Taste and Glaze:
- Sprinkle in the minced garlic and a small dollop of Dijon Follow with the marsala wine Let everything sizzle and bubble as you scrape up any brown bits Cook for one to two minutes so the marsala is reduced by half and smells fragrant You want those flavors concentrated
- Simmer the Orzo:
- Pour in your chicken broth and the cream Stir in the dry orzo Bring to a gentle boil then lower the heat to medium to medium low Keep uncovered so steam escapes and stir every couple of minutes Cook around ten minutes Aim for a consistent gentle bubble not a strong boil so the orzo gets creamy without sticking Watch the liquid and add splashes of broth if it reduces too quickly
- Finish with Chicken and Cheese:
- After the orzo is tender and most liquid is absorbed add shredded chicken and grated parmesan Stir to combine and remove from the heat Cover the pot for five minutes to let the warmth finish heating the chicken and slightly thicken the sauce Check seasoning and add salt and pepper to taste Scatter with chopped parsley for color and serve right away
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My favorite part is scraping up the browned mushrooms from the pot That aroma fills up my kitchen with memories of my grandmother’s Sunday dinners We always fought over the last spoonful of sauce
Storage Tips
Store leftovers in a tight container in the fridge for up to three days The sauce will thicken but just add a splash of water or milk when you reheat and it loosens right up The flavors meld and deepen so it is even better the next day
Ingredient Substitutions
No marsala wine Try a mix of dry sherry and chicken broth instead Out of heavy cream use half and half or even plain evaporated milk Vegetarian in the house Swap rotisserie chicken with canned white beans or sautéed zucchini For mushrooms portobello slices add extra earthiness
Serving Suggestions
I love to pair this creamy orzo with a crisp green salad dressed simply with lemon and olive oil For a festive meal add sautéed green beans or roasted broccoli A sprinkle of extra parmesan on each plate never hurts
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Cultural Context
Chicken marsala is a classic Italian American comfort dish Marsala wine from Sicily gives its gorgeous flavor Families have adapted it for years and blending with orzo is my take on making it a fussfree weeknight meal hearty enough for both kids and adults
Frequently Asked Questions About the Recipe
- → What type of marsala wine is best?
Semi-secco (semi-sweet) or dry marsala wine work well and balance the creaminess and savoriness of the sauce.
- → Can rotisserie chicken be used?
Yes, shredded rotisserie chicken saves time and infuses the dish with extra flavor.
- → How do I prevent the orzo from sticking?
Stir the orzo frequently while simmering and make sure there's enough liquid as it cooks.
- → Can white wine substitute for marsala?
While marsala brings distinctive flavor, dry white wine can be used for a milder taste.
- → Is this dish suitable for meal prep?
Yes, it reheats well. Add a splash of broth or cream if needed to loosen the sauce before serving.
- → What vegetarian options are there?
Swap chicken for extra mushrooms or white beans, and use vegetable broth for a vegetarian version.