There’s something about a dish that feels both comforting and a little bit fancy—this Marsala Chicken Orzo is exactly that. Tender chicken simmered in a rich Marsala wine sauce, served over a bed of perfectly cooked orzo, and finished off with fresh herbs. It’s the kind of meal that makes you feel like you’re dining at a cozy Italian bistro, but it’s easy enough to pull together on a weeknight. Trust me, once you try it, you’ll be making it over and over again!
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Why You’ll Love Marsala Chicken Orzo
This dish is so much more than just a meal. It’s all about the layers of flavor, the creamy sauce, and the juicy chicken. Here’s why you’ll be head over heels:
- Rich, Flavorful Sauce: The Marsala wine creates a deep, savory sauce with just the right amount of sweetness.
- Hearty and Filling: With tender chicken and orzo, this dish is both satisfying and comforting.
- Quick and Easy: You can get this on the table in less than an hour, making it perfect for a busy weeknight dinner.
- Impressive yet Simple: The perfect balance of simplicity and elegance, making it a great option for both casual dinners and special occasions.
- Customizable: Want to add some vegetables? Mushrooms or spinach would be perfect in this dish for extra flavor and texture.
Ingredients in Marsala Chicken Orzo
Here’s what you’ll need to make this dish a success:
Chicken Breasts: Boneless, skinless chicken breasts are easy to cook and absorb the rich sauce beautifully.
Marsala Wine: This sweet, fortified wine adds a beautiful depth of flavor to the sauce.
Orzo: The small, rice-like pasta that soaks up the sauce perfectly.
Chicken Broth: Adds more savory flavor to the sauce and helps the Marsala wine come together.
Butter: To make the sauce velvety and rich, with a little indulgence.
Garlic: For that aromatic punch that ties all the flavors together.
Fresh Herbs: A little thyme or rosemary adds a fragrant, herby touch that really elevates the dish.
Olive Oil: For sautéing the chicken and garlic.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking and bring this delicious dish to life:
Cook the Orzo: Start by cooking the orzo in a large pot of salted boiling water, following the package instructions. Drain and set aside.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side, or until they’re golden and cooked through. Remove the chicken from the skillet and set it aside.
Make the Sauce: In the same skillet, add butter and garlic. Sauté for about 1 minute, until fragrant. Pour in the Marsala wine and chicken broth, stirring to combine. Let it simmer for 5-7 minutes, allowing the sauce to reduce and thicken.
Finish the Dish: Add the chicken back into the skillet and spoon some of the sauce over the top. Let it simmer for an additional 5 minutes, so the chicken absorbs all those delicious flavors.
Serve: Plate the cooked orzo, top it with the chicken, and drizzle the Marsala sauce over the top. Garnish with fresh herbs.
Nutrition Facts
Servings: 4
Calories per serving: 350
How to Serve Marsala Chicken Orzo
- With a Side Salad: A simple green salad with a light vinaigrette will complement the richness of the dish beautifully.
- Crusty Bread: Serve with warm, crusty bread to soak up all that flavorful Marsala sauce.
- Steamed Veggies: Roasted or steamed vegetables like broccoli or green beans make a great side dish.
- Wine Pairing: A glass of Marsala wine or a crisp white wine pairs wonderfully with this dish.
Additional Tips
- Make It Ahead: The sauce can be made ahead and stored in the fridge for up to 3 days. Just reheat and add the chicken when ready to serve.
- Add Veggies: Mushrooms or spinach make great additions to this dish, adding more flavor and texture.
- Chicken Thighs: For a more juicy and flavorful option, you can swap the chicken breasts for boneless, skinless chicken thighs.
FAQs
Q1: Can I use a different type of pasta?
A1: Yes! While orzo is ideal, you could substitute it with another small pasta like farfalle or fusilli.
Q2: Can I use white wine instead of Marsala?
A2: Marsala wine has a unique flavor, but if you don’t have it, you can use dry white wine with a little extra sweetness (like a splash of honey).
Q3: Can I make this dish in advance?
A3: You can prepare the sauce and cook the chicken ahead of time, then reheat when ready to serve.
Q4: Can I freeze this?
A4: It’s not ideal for freezing, as the texture of the chicken may change. But you can freeze the sauce and orzo separately.
Q5: How can I thicken the sauce?
A5: If you prefer a thicker sauce, you can simmer it longer to reduce, or stir in a cornstarch slurry (cornstarch mixed with water).
Q6: Can I add cheese?
A6: Absolutely! A sprinkle of Parmesan cheese would complement the dish nicely.
Q7: Can I use chicken thighs instead of breasts?
A7: Yes! Chicken thighs work beautifully and stay juicy throughout the cooking process.
Q8: Can I make this gluten-free?
A8: Substitute the orzo with a gluten-free pasta for a gluten-free version.
Q9: What herbs can I use besides thyme or rosemary?
A9: Sage or parsley would be wonderful alternatives to thyme or rosemary.
Q10: Can I skip the wine?
A10: If you prefer not to use wine, you can replace it with extra chicken broth and a touch of balsamic vinegar for acidity.
In Conclusion
Marsala Chicken Orzo is the perfect dinner to impress your family or guests without spending all day in the kitchen. It’s comforting, elegant, and so full of flavor—it’s a dish you’ll find yourself making again and again. So, grab your apron and get ready to savor every bite of this hearty and delicious meal!
Print
Marsala Chicken Orzo
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
A creamy and flavorful one-skillet meal featuring tender chicken, earthy mushrooms, and al dente orzo pasta in a rich Marsala wine sauce. Perfect for a cozy dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup mushrooms, sliced
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the Chicken:
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 5-7 minutes on each side, or until golden brown and fully cooked.
- Remove the chicken from the skillet and set aside.
- Prepare the Mushrooms:
- In the same skillet, melt the butter and sauté the mushrooms for 4-5 minutes until browned.
- Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
- Deglaze with Marsala Wine:
- Pour in the Marsala wine, scraping the skillet to release browned bits.
- Let the wine simmer for 2-3 minutes to reduce slightly.
- Cook the Orzo:
- Add chicken broth to the skillet and bring to a gentle simmer.
- Stir in the orzo and cook for 8-10 minutes until al dente, stirring occasionally.
- Finish the Dish:
- Reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth.
- Return the chicken to the skillet to warm through. Adjust seasoning with salt and pepper.
- Serve:
- Garnish with fresh parsley and serve hot.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85 mg
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