Effortless Chicken Marsala Orzo (Printable Version)
A fast one-pot meal with all the cozy marsala vibes, creamy orzo, and mushrooms. You’ll have it on the table in half an hour!
# What You'll Need:
→ Base
01 -
2 tablespoons butter
02 -
1 tablespoon olive oil
03 -
1 cup uncooked orzo pasta
04 -
2 cups rotisserie chicken, shredded
→ Fresh Vegetables
05 -
1/2 medium onion, chopped
06 -
1 clove garlic, minced
07 -
8 ounces cremini or white mushrooms, sliced
→ Sauce Ingredients
08 -
1/2 teaspoon Dijon mustard
09 -
1 cup heavy cream
10 -
2 cups chicken broth
11 -
1/2 cup marsala wine, sweet or dry
→ Finishing Touches
12 -
Fresh parsley, chopped up, for topping if you like
13 -
Some salt and fresh ground black pepper to your preference
14 -
1/2 cup parmesan, freshly grated
# Steps to Follow:
01 -
Toss butter and olive oil into a big soup pot on medium-high. After the butter melts, toss in mushrooms and onions. Keep cooking, stir now and then, until mushrooms lose their water and turn golden, about 10 to 12 minutes.
02 -
Toss in the minced garlic, Dijon, and splash in marsala. Let it cook until the wine's mostly gone, should only take a minute or so.
03 -
Add broth and cream, then drop the orzo in. Once it bubbles, turn the stove down to medium or a bit lower. Let it simmer with the lid off for about 10 minutes. Stir it a lot so nothing sticks. You want a gentle simmer, not a rolling boil.
04 -
Now put in your cooked chicken and grated parmesan. Turn off the burner, pop the lid on, and let it sit for 5 minutes. That'll help everything soak up and heat through.
05 -
Taste it. Add salt and pepper till it tastes good to you. Throw some parsley on top if that's your thing, and get it on the table while it's still hot and creamy.
# Additional Notes:
01 -
If things seem dry before the orzo's done, pour in a little extra broth
02 -
Want it more saucy? Let it rest covered for a little longer
03 -
Dijon brings nice flavor but no panic if you don't have any