If you’re looking for a comforting dish that combines tender chicken and silky pasta in a luscious, flavorful sauce, then this Creamy Marsala Chicken Orzo Recipe is exactly what you need. It’s an inviting blend of earthy mushrooms, sweet Marsala wine, and smooth cream that wraps perfectly around delicate orzo, making every bite a rich, satisfying experience. Whether you’re cooking for family or craving a weeknight dinner that feels a little special, this recipe is a true crowd-pleaser that delivers warmth and depth in every mouthful.
Ingredients You’ll Need
These simple, everyday ingredients come together to create a dish full of layers and luxury. Each component plays a key role in balancing the flavors and textures, from the tender chicken that soaks up the sauce to the mushrooms that add an earthy note, all finished with the creamy richness that makes this recipe unforgettable.
- 1 pound boneless, skinless chicken breasts: The star protein that offers juiciness and mild flavor to carry the sauce beautifully.
- 1 cup orzo pasta: Tiny pasta that cooks quickly and absorbs all the sauce for a heavenly creamy bite.
- 1 cup mushrooms, sliced: Adds earthiness and texture, perfectly complementing the wine and cream.
- 1/2 cup Marsala wine: Infuses the dish with its unique sweet and savory essence, lifting the overall flavor.
- 1 cup chicken broth: Creates the base for cooking the orzo and adds savory depth.
- 1/2 cup heavy cream: The magic touch that makes the sauce irresistibly silky and luxurious.
- 2 tablespoons olive oil: For sautéing and bringing out the natural flavors of the ingredients.
- 1 tablespoon butter: Adds richness and helps develop a golden crust on the chicken.
- 2 cloves garlic, minced: Brightens and adds aromatic warmth to the dish.
- 1 teaspoon dried thyme: Herbal notes that enhance the savory elements without overpowering.
- Salt and pepper to taste: Essential seasoning to balance and highlight flavors.
- Fresh parsley, chopped for garnish: A pop of color and freshness for the final presentation.
How to Make Creamy Marsala Chicken Orzo Recipe
Step 1: Sauté Chicken to Golden Perfection
Begin by heating olive oil and butter in a large skillet over medium heat until hot and shimmering. Season your chicken breasts generously with salt, pepper, and dried thyme to enhance the flavor. Cook the chicken until it develops that gorgeous golden crust and is cooked through, about 5-7 minutes per side depending on thickness. Once done, remove the chicken and set it aside—trust me, this step locks in juiciness and sets the stage for the sauce.
Step 2: Cook Mushrooms and Garlic
In the same skillet, you’ll have all those wonderful browned bits left from cooking the chicken—this is flavor gold. Toss in the sliced mushrooms and minced garlic, sautéing until the mushrooms release their moisture and become tender. This forms the earthy, aromatic foundation that pairs beautifully with the sweet Marsala.
Step 3: Toast the Orzo Pasta
Add the orzo directly to the skillet with the mushrooms and garlic. Stir it around for 1-2 minutes so it toasts lightly and begins soaking in those savory flavors. This step ensures the pasta has a nutty undertone and a perfect texture once cooked.
Step 4: Deglaze with Marsala Wine and Broth
Pour in the Marsala wine and chicken broth, stirring to combine everything and scrape up any browned bits stuck to the pan. This step is crucial—it builds the luxurious sauce that coats every grain of orzo and infuses it with a sweet yet savory complexity. Bring the mixture to a gentle simmer and let it cook until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
Step 5: Stir in Cream and Return Chicken
Once the orzo is perfectly cooked, stir in the heavy cream to bring that velvety texture everyone loves. Return your golden chicken breasts to the skillet, nestling them into the creamy orzo. Let everything cook together for an additional 2-3 minutes so the flavors meld and the chicken rewarms without drying out.
How to Serve Creamy Marsala Chicken Orzo Recipe
Garnishes
Before serving, sprinkle freshly chopped parsley on top for a burst of vibrant green and a hint of freshness that cuts through the richness. A gentle grind of black pepper right at the end adds just the right touch of mild heat and aroma to balance the creamy sauce.
Side Dishes
This dish shines on its own, but if you want to round out your meal, consider a crisp green salad with a light lemon vinaigrette. Steamed or roasted seasonal vegetables such as asparagus or green beans also bring a refreshing contrast that complements the creaminess perfectly.
Creative Ways to Present
For a dinner party, serve the chicken breasts over a bed of the creamy orzo on warm plates, drizzle some extra Marsala sauce over the top, and garnish elegantly with parsley sprigs. You can also portion the orzo into individual ramekins topped with sliced chicken, creating a charming personal presentation that feels extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Marsala Chicken Orzo Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled completely before sealing to maintain the sauce’s creamy texture and prevent sogginess.
Freezing
Although the creaminess is best fresh, you can freeze leftovers for up to 2 months. Use a freezer-safe container, and keep in mind that the texture might slightly change upon thawing, so it’s best to freeze before adding cream if you anticipate storing it long-term.
Reheating
When reheating, do so gently on the stovetop over low heat, stirring occasionally. Adding a splash of chicken broth or cream while warming helps restore the sauce’s silky consistency and keeps the chicken tender without drying out.
FAQs
Can I use another type of wine instead of Marsala?
Absolutely, though Marsala provides a signature sweet and nutty flavor that’s hard to replicate. If you don’t have Marsala, dry sherry or a sweet white wine like Madeira can be good alternatives, but try to avoid overly dry or acidic wines to keep the balance.
Is orzo the only pasta option for this recipe?
Orzo works beautifully because of its small size and ability to soak up the sauce, but you can swap in small pasta shapes like acini di pepe or even couscous for a similar effect. Just adjust cooking times accordingly.
Can I make this recipe dairy-free?
Yes, you can substitute heavy cream with coconut cream or a creamy dairy-free alternative. The texture and flavor will be slightly different, but it still creates a delicious creamy sauce with that marsala richness.
How can I tell when the chicken is fully cooked?
The chicken is done when it’s no longer pink in the center and juices run clear. Using a meat thermometer, the internal temperature should reach 165°F (75°C). Cooking time will depend on thickness, so adjust accordingly.
What’s the best way to prevent the sauce from becoming too thick?
If your sauce starts to thicken too much while simmering, simply add a bit more chicken broth or water to loosen it up. Stir well and let it cook a minute or two more until you reach the desired consistency.
Final Thoughts
I can’t recommend this Creamy Marsala Chicken Orzo Recipe enough for anyone craving a dish that’s packed with comfort, flavor, and a touch of elegance. It’s approachable enough for a cozy weeknight but impressive enough to serve guests without stress. The harmonious blend of tender chicken, savory mushrooms, and that luscious Marsala cream sauce over perfectly cooked orzo truly nets a memorable meal everyone will ask for again.
Print
Creamy Marsala Chicken Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Marsala Chicken Orzo is a delightful one-pan meal featuring tender chicken breasts cooked in a rich Marsala wine and cream sauce, combined with tender orzo pasta and sautéed mushrooms. Ready in just 35 minutes, it’s a comforting and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Seasonings
- 1 pound boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon dried thyme
Pasta and Vegetables
- 1 cup orzo pasta
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Liquids and Fats
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Heat the skillet: Heat olive oil and butter in a large skillet over medium heat until melted and hot, ready for cooking the chicken.
- Cook the chicken: Season the chicken breasts with salt, pepper, and dried thyme. Add them to the skillet and cook until golden brown and cooked through, about 5-7 minutes per side depending on thickness.
- Set chicken aside: Remove the cooked chicken from the skillet and set it aside on a plate, keeping it warm.
- Sauté mushrooms and garlic: In the same skillet, add the sliced mushrooms and minced garlic. Sauté for about 3-4 minutes until they become tender and fragrant.
- Add orzo pasta: Stir in the orzo pasta and cook for 1-2 minutes, allowing it to lightly toast and absorb some flavors.
- Deglaze and add liquids: Pour in the Marsala wine and chicken broth while stirring to deglaze the skillet, loosening any browned bits from the pan.
- Simmer orzo: Let the mixture simmer gently until the orzo is tender and the liquid is mostly absorbed, about 10-12 minutes.
- Finish the sauce and combine: Stir in the heavy cream, then return the cooked chicken to the skillet, coating it in the creamy Marsala sauce.
- Heat through: Cook for an additional 2-3 minutes to heat everything through and meld the flavors.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish before serving to add freshness and color.
Notes
- Use boneless, skinless chicken breasts for quick and even cooking.
- If Marsala wine is unavailable, dry white wine can be used as a substitute, though flavor will be less authentic.
- For a lighter version, substitute half-and-half for heavy cream.
- Make sure to stir frequently during simmering to prevent orzo from sticking to the pan.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
