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Chicken Marsala Orzo

This tasty recipe is a delicious dinner option. Mushrooms and onions are sautéed in a large skillet. Then garlic, Dijon mustard and Marsala wine are added. Next chicken broth, cream and orzo pasta are added to the skillet. The orzo cooks in the liquid for 10 minutes. Shredded chicken and Parmesan cheese are stirred into the skillet. This delicious chicken recipe is ready to serve once the cheese is melted.
Course Entree
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini or white mushrooms sliced
  • ½ medium onion chopped
  • 1 clove garlic minced
  • ½ tsp Dijon mustard
  • ½ cup marsala wine
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 cup uncooked orzo
  • 2 cups cooked chicken shredded
  • ½ cup freshly grated Parmesan cheese
  • Salt and pepper
  • Parsley

Instructions

  1. Add the oil and butter to a Dutch oven over medium-high heat. Once the butter is melted, add the mushrooms and onions.
  2. Sauté until mushrooms have released their water, and the mushrooms and onions are seared, about 10 to 12 minutes.
  3. Stir in the garlic, Dijon mustard and marsala. Cook until reduced by half, about 1 to 2 minutes.
  4. Stir in the chicken broth, cream and orzo. Once it just starts to boil, reduce the heat to medium or medium low. Continue cooking for 10 minutes, uncovered, stirring frequently. It should gently bubble and don’t let the liquid reduce too much before the orzo has cooked.
  5. Stir in the chicken and Parmesan cheese. Take the pot off the heat and cover for 5 minutes or until the chicken warm through and the sauce thickens up a bit more. Season with salt and pepper as needed, garnish with parsley and enjoy.