Marsala Chicken with Orzo

This Marsala Chicken Orzo has been my family's go-to weeknight dinner for years, transforming humble ingredients into a restaurant-worthy meal that disappears from plates in minutes.

I first created this dish when trying to impress my in-laws during their first visit to our home. Six years later, it's still requested whenever they come to town and has become our special occasion meal that doesn't require special occasion effort.

Ingredients

• Boneless skinless chicken breasts: Tender and quick cooking, look for even thickness or pound them yourself
• Orzo pasta: Absorbs flavors beautifully, Italian brands offer the best texture
• Mushrooms: Provide earthy depth, cremini work best but white button mushrooms are fine too
• Marsala wine: Authentic sweet Italian fortified wine creates the signature flavor
• Chicken broth: Homemade elevates the dish but good quality store bought works well
• Heavy cream: Creates silky richness, full fat version produces the best results
• Olive oil: Use extra virgin for better flavor
• Butter: Adds richness to mushrooms, European style has less water content
• Garlic: Fresh cloves provide aromatic base, mince just before cooking
• Dried thyme: Complements mushrooms perfectly, crush between fingers before adding
• Fresh parsley: Brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Prepare the Chicken:

Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet until it shimmers but doesn't smoke. Place chicken carefully away from you to prevent oil splatter. Allow to cook undisturbed for 5-7 minutes until deeply golden before flipping. Cook another 5-7 minutes until internal temperature reaches 165°F. Remove to a plate and tent loosely with foil to keep warm while retaining moisture.

Develop the Mushroom Base:

Without wiping the skillet, add butter and let it melt completely. Add sliced mushrooms in a single layer if possible. Allow them to sit undisturbed for 2 minutes to develop caramelization before stirring. Continue cooking until mushrooms have released their moisture and begin to brown. Add minced garlic and rub dried thyme between your fingers to release oils before adding. Stir constantly for one minute until extremely fragrant but not browned.

Create the Marsala Sauce:

Pour Marsala wine into the hot pan, standing back slightly as alcohol may flame briefly. Use a wooden spoon to scrape all browned bits from pan bottom these contain concentrated flavor. Allow wine to bubble vigorously and reduce by about half, approximately 2-3 minutes. The sauce should begin to thicken slightly and smell sweet and rich.

Cook Orzo to Perfection:

Pour in chicken broth and bring to a gentle simmer. Add orzo, stirring well to prevent clumping. Maintain a medium simmer, stirring frequently to prevent sticking. Check orzo after 8 minutes by tasting it should be tender but still have slight resistance. The liquid will reduce during cooking, creating a starchy base for the sauce.

Complete the Dish:

Reduce heat to low and pour in heavy cream in a slow stream while stirring constantly to prevent separation. The sauce will immediately begin to thicken and become silky. Slice chicken into medallions and return to pan, nestling into the orzo. Allow everything to warm through for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper as needed.

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The Marsala wine is truly the heart of this dish. I discovered the difference between cooking Marsala and drinking Marsala the hard way when I once substituted a cheap cooking wine. The authentic Italian Marsala creates a depth of flavor that transforms this from a simple chicken pasta dish into something memorable that friends still talk about years later.

Make Ahead Options

This dish reheats beautifully, making it perfect for meal prep. Cook the entire recipe, cool completely, then refrigerate in airtight containers for up to three days. When reheating, add a splash of chicken broth or cream to loosen the sauce as the orzo will continue absorbing liquid. Warm gently over medium-low heat, stirring occasionally until heated through. The flavors actually develop and improve overnight, making this a great prepare ahead option for entertaining.

Wine Pairing Suggestions

The Marsala wine used in cooking creates a perfect opportunity for thoughtful wine pairing. A medium-bodied Italian red like Chianti complements the dish beautifully with its bright acidity cutting through the cream while matching the savory chicken and mushrooms. For white wine lovers, an oaked Chardonnay echoes the buttery richness of the sauce. I serve this dish at our anniversary dinner each year with a special bottle we've been saving, creating a tradition around this simple yet sophisticated meal.

Vegetarian Adaptation

Transform this dish into a spectacular vegetarian main by making a few simple adjustments. Replace chicken with 16 ounces of hearty sliced portobello mushrooms or a mixture of wild mushrooms. Add 1/4 cup more broth to compensate for the moisture chicken would release during cooking. Include 1 tablespoon nutritional yeast for added savory depth. I created this version for my vegetarian sister and now make it regularly during mushroom season when I can find beautiful local varieties at our farmers market.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and stay moist. Adjust the cooking time as needed to ensure they are thoroughly cooked.

→ What can I substitute for Marsala wine?

You can use a dry sherry, Madeira wine, or even a non-alcoholic version like chicken stock with a splash of grape juice.

→ Can I make this dish ahead of time?

Yes, you can cook it ahead and reheat it. However, for optimal texture, slightly undercook the orzo and finish cooking during reheating.

→ How can I make this dish gluten-free?

Replace orzo with a gluten-free pasta or a suitable grain, such as rice or quinoa, adjusting the cooking time accordingly.

→ What vegetables can I add to this dish?

Spinach, peas, or sun-dried tomatoes can make great additions. Stir them in during the final stages of cooking for added flavor and texture.