CREAMY MARSALA CHICKEN ORZO EASY

Imagine tender chicken breasts, bathed in a rich, creamy Marsala sauce, nestled amongst perfectly cooked orzo pasta. This Creamy Marsala Chicken Orzo is the ultimate comfort food that’s elegant enough for company but easy enough for a weeknight. Get ready to experience pure deliciousness with this soon-to-be family favorite, I promise you’ll love it!

Why You’ll Fall in Love With This Recipe

Okay, let’s be real. We all need some rock-solid good meals to make for dinner in our repertoire. This Creamy Marsala Chicken Orzo is exactly that! I’ve always been on the hunt for foodie dinner recipes that don’t require hours in the kitchen. And trust me, this one is a winner. This isn’t just another chicken and pasta dish; it’s an experience! The creamy Marsala sauce is sophisticated without being fussy, and the orzo adds a delightful textural element that will have you coming back for seconds (and thirds!).

Plus, it hits all the right notes for best weekday dinners. Quick to prepare, uses readily available ingredients, and satisfies even the pickiest eaters. Forget complicated recipes that leave you with a mountain of dishes – this one is relatively low-maintenance, leaving you more time to relax and enjoy your evening. And if you love this flavor profile, you might also enjoy Creamy Smothered Chicken And Rice. It’s another winner when it comes to comfort food!

The Secret to the Best Marsala Sauce

The heart and soul of this dish is, without a doubt, the Marsala sauce. While it sounds fancy, it’s surprisingly simple to make. The key is to use good quality Marsala wine – it really makes a difference! Don’t be tempted to skip this ingredient; it provides that signature sweet and nutty flavor that defines Marsala chicken. I often experiment with different types of mushrooms in my Marsala sauce. Cremini mushrooms are a classic choice, but shiitake or oyster mushrooms can add a unique depth of flavor. Feel free to mix and match to find your favorite combination!

One of the biggest mistakes people make when making Marsala sauce is not reducing it enough. You want the sauce to thicken and concentrate the flavors. Don’t be afraid to let it simmer for a bit longer than you think – it’s worth the wait! You should be aiming for a glossy, rich sauce that coats the back of a spoon. The addition of cream at the end adds a luxurious touch and balances the acidity of the wine. Trust me; this sauce is so good you’ll want to lick your plate clean!

Orzo: The Perfect Pasta Choice

Why orzo, you ask? Well, I love orzo because it’s quick-cooking, has a lovely texture, and it’s perfect for soaking up all that delicious Marsala sauce. It’s also a fun alternative to traditional pasta shapes like spaghetti or penne. If you are looking for easy orzo recipes dinners this is the one for you! If you’re looking for other variations on orzo, you might like to try Creamy Baked Orzo, which is another fantastic and comforting dish.

Make sure to cook the orzo according to the package directions, and don’t overcook it! You want it to be al dente – slightly firm to the bite. Overcooked orzo will become mushy and detract from the overall texture of the dish. And don’t forget to reserve some of the pasta water before draining the orzo. This starchy water can be added to the sauce to help it thicken and create a silky smooth consistency.

Tips and Tricks for Chicken Perfection

Let’s talk chicken! To ensure your chicken breasts are tender and juicy, it’s important to pound them to an even thickness before cooking. This helps them cook evenly and prevents them from drying out. I like to place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them to about ½-inch thickness.

Don’t overcrowd the pan when searing the chicken. This will lower the temperature of the pan and prevent the chicken from browning properly. Work in batches if necessary. Season the chicken generously with salt and pepper before searing – this is your opportunity to build flavor. And don’t be afraid to get a good sear on the chicken – this adds a delicious caramelized flavor that enhances the overall dish.

If you’re short on time, you can use pre-cooked rotisserie chicken in this recipe. Simply shred the chicken and add it to the sauce during the last few minutes of cooking. This is a great way to get dinner on the table quickly without sacrificing flavor. If you’re into creamy chicken dishes, you should definitely check out Creamy Chicken Sausage Orzo for another delicious and easy meal!

Variations and Substitutions

This recipe is incredibly versatile, and you can easily adapt it to suit your preferences and dietary needs. For a vegetarian option, you can substitute the chicken with sliced portobello mushrooms or tofu. Just make sure to sear the mushrooms or tofu until they are nicely browned.

If you’re dairy-free, you can use coconut cream or cashew cream instead of heavy cream. These alternatives will still provide a creamy texture to the sauce. You can also add different vegetables to this dish, such as spinach, asparagus, or sun-dried tomatoes. These additions will add extra nutrients and flavor. And if you love the combination of chicken, broccoli, and orzo, be sure to try Chicken Broccoli Orzo Bake. It’s a fantastic way to enjoy those flavors in a comforting bake!

For a lighter version of this dish, you can use half-and-half instead of heavy cream, or even skip the cream altogether. The Marsala sauce will still be delicious, just slightly less rich. And for a touch of brightness, a squeeze of lemon juice at the end can really elevate the flavors.

Serving Suggestions and Leftovers

This Creamy Marsala Chicken Orzo is delicious on its own, but it also pairs well with a variety of side dishes. A simple green salad with a vinaigrette dressing is a great way to balance the richness of the dish. Steamed green beans or roasted asparagus are also excellent choices.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the orzo in a skillet over medium heat, adding a splash of broth or water if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it.

This dish is also great for meal prepping. You can make a big batch of it on the weekend and divide it into individual containers for easy lunches or dinners during the week. It’s a delicious and convenient way to enjoy a homemade meal even when you’re short on time. If you love orzo soup, you might also want to try Lemon Chicken Orzo Soup!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste

For the Marsala Sauce:

• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup dry Marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp butter
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

For the Orzo:

• 1 cup orzo pasta
• 4 cups chicken broth or water

Step-by-Step Instructions

Get Started:

1. Cook the orzo: In a medium saucepan, bring chicken broth or water to a boil. Add orzo, reduce heat to low, cover, and simmer for about 8-10 minutes, or until orzo is cooked al dente. Drain and set aside.

Prepare the Chicken:

1. Pound chicken breasts to an even thickness (about 1/2 inch). Season with salt and pepper.

Sear the Chicken:

1. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.

Make the Marsala Sauce:

1. In the same skillet, add another tablespoon of olive oil. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
2. Add chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
3. Pour in Marsala wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2-3 minutes.
4. Add chicken broth to the skillet and bring to a simmer. Cook for 5-7 minutes, or until the sauce has slightly thickened.
5. Stir in heavy cream and butter. Season with salt and pepper to taste.

Combine and Serve:

1. Return the cooked chicken breasts to the skillet with the Marsala sauce.
2. Add the cooked orzo to the skillet and toss to combine.
3. Garnish with chopped fresh parsley.
4. Serve immediately and enjoy!

Enjoy Your Creamy Marsala Chicken Orzo!

There you have it – a restaurant-quality meal that you can easily make at home! This Creamy Marsala Chicken Orzo is a guaranteed crowd-pleaser that’s perfect for any occasion. So, go ahead and give it a try – I know you’ll love it! Happy cooking!

Creamy Marsala Chicken Orzo

Amelia Chen-Morrison

This Creamy Marsala Chicken Orzo recipe features tender chicken breasts in a rich, creamy Marsala sauce, served over perfectly cooked orzo pasta. It’s an elegant yet easy comfort food, perfect for both weeknights and special occasions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4

Calories 600 kcal

Equipment

• Large skillet
• Medium saucepan
• Meat Mallet or Rolling Pin
• Plastic Wrap
• Knife
• Cutting board
• Measuring cups and spoons
• Spoon
• Tongs

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil for chicken
• Salt to taste
• Pepper to taste
• 1 tbsp olive oil for sauce
• 8 oz cremini mushrooms, sliced
• ½ cup chopped onion
• 2 cloves garlic, minced
• ½ cup dry Marsala wine
• 1 cup chicken broth
• ½ cup heavy cream
• 2 tbsp butter
• 2 tbsp chopped fresh parsley
• Salt to taste for sauce
• Pepper to taste for sauce
• 1 cup orzo pasta
• 4 cups chicken broth or water for orzo

Instructions

 

• In a medium saucepan, bring chicken broth or water to a boil. Add orzo, reduce heat to low, cover, and simmer for about 8-10 minutes, or until orzo is cooked al dente. Drain and set aside.
• Pound chicken breasts to an even thickness (about 1/2 inch). Season with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
• In the same skillet, add another tablespoon of olive oil. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
• Add chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
• Pour in Marsala wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2-3 minutes.
• Add chicken broth to the skillet and bring to a simmer. Cook for 5-7 minutes, or until the sauce has slightly thickened.
• Stir in heavy cream and butter. Season with salt and pepper to taste.
• Return the cooked chicken breasts to the skillet with the Marsala sauce.
• Add the cooked orzo to the skillet and toss to combine.
• Garnish with chopped fresh parsley.
• Serve immediately and enjoy!

Notes

For best results, use good quality Marsala wine. Don’t overcook the orzo; it should be al dente. Pound chicken to an even thickness for even cooking. For a vegetarian option, substitute chicken with sliced portobello mushrooms or tofu. To store leftovers, place in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of broth or water if needed.