5.0 from 9 votes
Chicken Marsala Orzo
This chicken marsala orzo recipe brings together classic flavors in a simple one pot meal! It's ready in 30 minutes, and the mushroom marsala sauce tastes gourmet.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 667 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces cremini or white mushrooms sliced
- 1/2 medium onion chopped
- 1 clove garlic minced
- 1/2 teaspoon Dijon mustard see note
- 1/2 cup marsala wine see note
- 2 cups chicken broth
- 1 cup heavy/whipping cream
- 1 cup uncooked orzo pasta
- 2 cups cooked/rotisserie chicken shredded
- 1/2 cup freshly grated Parmesan cheese
- salt & pepper to taste
- chopped fresh parsley optional, to taste
Instructions
- Add the oil and butter to a soup pot/Dutch oven over medium-high heat. Once the butter has melted, add the mushrooms and onions.
- Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10-12 minutes).
- Stir in the garlic, Dijon mustard, and marsala. Cook until reduced by half (about 1-2 minutes).
- Stir in the chicken broth, cream, and orzo. Once it just starts to boil, reduce the heat (to medium or even medium-low) and continue cooking for 10 minutes, uncovered, stirring fairly often. It should gently (but steadily) bubble vs. furiously boil, and you don't want the liquid to reduce too much before the orzo has cooked.
- Stir in the chicken and parmesan. Take the pot off the heat and cover for 5 minutes or until the chicken warms through and the sauce thickens up a bit more. Season with salt & pepper as needed, garnish with the parsley if using, and enjoy immediately.
Cup of Yum
Notes
- I recommend using semi-secco (semi-sweet) or dry marsala wine for this recipe.
- You don't need to go out and buy a jar of Dijon mustard if you're not a fan or don't have any; it's just something I like to add to cream sauces to give a little more depth of flavor.
- Troubleshooting tips: as with any one pot meal, stoves and pots can vary, so you may need to make adjustments as you're going along. You may need to add more liquid if it's looking low before the orzo is cooked. If there's too much liquid or the sauce hasn't thickened by the time suggested cooking time is done, simply cook it for a bit longer (or let it sit longer with the lid on).
Nutrition Information
Calories
667kcal
(33%)
Carbohydrates
40g
(13%)
Protein
30g
(60%)
Fat
40g
(62%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
148mg
(49%)
Sodium
784mg
(33%)
Potassium
652mg
(19%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1190IU
(24%)
Vitamin C
2mg
(2%)
Calcium
190mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 667
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 40g | 13% |
| Protein | 30g | 60% |
| Fat | 40g | 62% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 148mg | 49% |
| Sodium | 784mg | 33% |
| Potassium | 652mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 190mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.