Chicken Marsala Orzo
A delightful Chicken Marsala Orzo, blending flavors of chicken, mushrooms, and creamy marsala sauce.
Equipment
- soup pot
- Dutch oven
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces cremini or white mushrooms, sliced
- 0.5 medium onion, chopped
- 1 clove garlic, minced
- 0.5 teaspoon Dijon mustard see note
- 0.5 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
- 0.5 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.
- 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.
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.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 28gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 4mgCalcium: 200mgIron: 2mg
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