Decadent Marsala Chicken Orzo

All the cozy feels come packed in one pan here—with dreamy cream sauce tender chicken savory mushrooms Marsala wine and little orzo pasta catching all those flavors If you give it a go you'll end up craving this again and again

First time I made this I tossed it on the table and my friends devoured it before I could grab a plate Every time I cook it folks gather 'round—there’s something special about sharing it together

Delicious Ingredients

• Fresh parsley, chopped for garnish: Pops a green note on top Make sure you pick bright leaves
• Salt and pepper to taste: Taste and season as you go Don’t hold back
• Dried thyme: Packs an easy herby fragrance Try to use newer thyme since older stuff loses punch
• Garlic, minced: Turns everything up with freshness Always chop it up yourself if you can
• Butter: Helps get the mushrooms golden and rich Use unsalted so you control the saltiness
• Olive oil: Perfect for searing chicken Go with extra virgin for best taste
• Heavy cream: Adds a silky touch and richness Anything above 35% fat will do wonders
• Chicken broth: The backbone to the sauce Go with low-sodium to adjust the taste easily
• Marsala wine: This is where the sweetness and depth come in A dry Marsala gives extra complexity
• Mushrooms, sliced: Earthiness and texture in every bite Pick firm mushrooms—not mushy ones
• Orzo pasta: Short pasta that soaks up the sauce fast Look for one that’s made with durum wheat if possible
• Boneless skinless chicken breasts: Plump fresh pieces will stay juicy and taste better Go for quality here

Simple Step Guide

Serve Up:

Toss on that chopped parsley right before it hits the table Spoon hot from the skillet so everyone gets it steamy and fresh

Finish the Dish:

Lower the heat Gently mix in the cream and stir till you get a smooth sauce Taste and if it needs a little extra seasoning toss that in Slide the chicken back into the pan and let it hang out in the sauce for a few so every bit stays moist Pour sauce over as you go

Cook the Orzo:

Drop in your chicken broth and let it start simmering Add in the orzo making sure it’s mostly under the liquid Let it bubble away for 8-10 minutes Stir every little bit so it won’t stick Keep checking until it’s tender but still has a little bite

Deglaze with Marsala Wine:

Pour in Marsala and scrape everything stuck to the bottom up with a spoon Let it simmer about two minutes so the strong alcohol fades off and sauce gets a little thicker This bit adds so much flavor

Prepare the Mushrooms:

Butter goes into the same skillet now Add your mushrooms and just let them sit a few minutes so they get browned Stir and keep cooking until all their juice is gone and they’re deep golden Add garlic and thyme then stir it all around for a minute until it smells awesome

Cook the Chicken:

Pat the chicken with salt and pepper Let it rest so it’s not so cold Heat up your skillet and a bit of oil Once it’s hot toss the chicken in Let it cook about 6 minutes per side until both sides are golden and inside is just cooked through If your pieces are thick, pop a lid on Rest on a plate under some foil so it stays juicy

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I’m obsessed with those mushrooms—golden browned and soaking up wine and cream As a kid I’d sneak spoonfuls of sauce before dinner even started Every time I make this, those memories come rushing back

Keeping Leftovers

After it cools off completely, stash any extras in a tight container and put in the fridge Keeps a good three days Heat slowly on the stove later and stir in a splash of broth or cream if it looks thick

Swap Outs

Chicken thighs work instead of breasts if you want richer meat Want to go lighter? Try half-and-half instead of full cream If you can’t find Marsala, dry sherry can do the job—just expect a bit of a different taste

Serving Ideas

Serve it next to a simple green salad or some roasted beans For a super satisfying meal hand out warm bread to soak up everything left on the plate It’s even better with a glass of Marsala—the same one you cooked with

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A Bit of History

This take on Marsala chicken is a mashup of Italian-American favorites rooted in Sicily Marsala wine has been used in local kitchens and bars for ages Now we toss in pasta and serve it all together for a filling meal

Frequently Asked Questions About Recipes

→ What mushrooms are recommended?

Button or cremini mushrooms are tasty picks, and baby bellas bring even more earthy goodness.

→ Is the heavy cream essential?

Heavy cream turns the sauce extra smooth. If you want something lighter, half-and-half or evaporated milk can work, too.

→ How do I prevent the orzo from sticking?

Just give the orzo a quick stir here and there while it cooks so it won’t bunch up at the bottom.

→ Can I use a different wine besides Marsala?

If you’re out of Marsala, dry sherry or a medium white wine makes a great swap and still tastes awesome.

→ What type of chicken works best?

Chicken breasts cook through well and stay juicy, but go with thighs for a little more richness if you want.