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This chicken marsala orzo recipe brings together classic flavors in a simple one pot meal! It’s ready in 30 minutes, and the mushroom marsala sauce tastes gourmet.
You may also enjoy my Chicken Marsala Pasta or Easy Marsala Sauce next.
Why you’ll love it
Marsala is a wine that’s fortified with brandy, and it lends itself beautifully to cooking. This low-effort one pot orzo recipe is on the table fast, yet you’ll feel like you’re dining at a fancy restaurant because of the mushroom marsala sauce that has a special quality to it.
While I love my Chicken Marsala, sometimes I prefer making a one pot meal for less cleanup. That’s when I came up with this chicken orzo recipe with an irresistible creamy sauce! The orzo is nice and hearty, and the convenience of using rotisserie chicken can’t be beat.
What you’ll need
- Olive oil and butter – for sautéing
- Mushrooms – I like cremini, but white/button mushrooms work too
- Onion and garlic – I use sweet (Vidalia) onions
- Dijon mustard – it’s my favorite savory flavor enhancer for sauces
- Marsala wine – use semi-secco or dry. You don’t want a sweet one for this recipe.
- Chicken broth – another layer of flavor
- Heavy cream – it makes the sauce silky and luxurious tasting
- Orzo – find this rice-shaped pasta in the dry pasta aisle
- Chicken – rotisserie or leftover shredded chicken makes it easy
- Parmesan – always use freshly grated!
Helpful tips
- As with any one pot recipe, adjust as needed. Cookware, stovetops, and even altitude are factors that influence cooking.
- Add more broth if it’s looking like it’ll absorb too quickly before the orzo is done, and/or turn down the heat.
- If it’s looking too liquidy, turn up the heat and/or simply wait longer for the cooked orzo to absorb it.
How to make chicken marsala orzo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Heat the oil and butter in a soup pot, then add the mushrooms and onions. Sauté until they’re nicely seared and the water cooks off. Stir in the garlic, Dijon, and marsala. Cook until reduced by half.
Add the broth, cream, and orzo. When it just starts to bubble, reduce the heat. Simmer until the orzo is cooked through. Stir in the chicken and parm. Remove from the heat, cover, and let the sauce thicken up. Season with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I generally use this Dutch oven for my orzo recipes.
- Slice the mushrooms easily with a sharp chef’s knife on a sturdy cutting board.
- Parmesan has better meltability, taste, and texture when freshly grated from a block. I use a Microplane zester.
Substitutions and variations
- You could add in a handful of fresh spinach towards the end of cooking time if you want some greens.
- Madeira, sherry, or even a dry white wine would work in a pinch for a marsala sub, but of course you then won’t have the signature marsala flavor.
- You could try using half-and-half instead of heavy cream in this recipe if needed, but the sauce likely won’t thicken as well.
What to serve with chicken marsala orzo
- I like fresh bread and olive oil and balsamic vinegar for dipping, but sometimes I’ll go all out and pair it with my Cheesy Garlic Bread.
- This Parmesan Arugula Salad goes with pretty much any main, but you may also enjoy my Creamy Pesto Dressing for a twist or this Waldorf Salad that I enjoy year-round.
Leftovers and storage
- Store leftover orzo for 3-4 days in the fridge in a covered container.
- The orzo will soak up the sauce the longer it sits, so keep that in mind. You may need to add a splash more chicken broth or cream to leftovers. Reheat in a covered saucepan or the microwave over a low heat.
- Freezing isn’t recommended due to dairy, and orzo can change texture.
If you made this easy chicken marsala orzo, leave a star rating and review below! It helps others to decide to make it. Or tag me on Instagram with your S&L creations.
Chicken Marsala Orzo
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces cremini or white mushrooms sliced
- 1/2 medium onion chopped
- 1 clove garlic minced
- 1/2 teaspoon Dijon mustard see note
- 1/2 cup marsala wine see note
- 2 cups chicken broth
- 1 cup heavy/whipping cream
- 1 cup uncooked orzo pasta
- 2 cups cooked/rotisserie chicken shredded
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Chopped fresh parsley optional, to taste
Instructions
- Add the oil and butter to a soup pot/Dutch oven over medium-high heat. Once the butter has melted, add the mushrooms and onions.
- Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10-12 minutes).
- Stir in the garlic, Dijon mustard, and marsala. Cook until reduced by half (about 1-2 minutes).
- Stir in the chicken broth, cream, and orzo. Once it just starts to boil, reduce the heat (to medium or even medium-low) and continue cooking for 10 minutes, uncovered, stirring fairly often. It should gently (but steadily) bubble vs. furiously boil, and you don't want the liquid to reduce too much before the orzo has cooked.
- Stir in the chicken and parmesan. Take the pot off the heat and cover for 5 minutes or until the chicken warms through and the sauce thickens up a bit more. Season with salt & pepper as needed, garnish with the parsley if using, and enjoy immediately.
Notes
- I recommend using semi-secco (semi-sweet) or dry marsala wine for this recipe.
- You don’t need to go out and buy a jar of Dijon mustard if you’re not a fan or don’t have any; it’s just something I like to add to cream sauces to give a little more depth of flavor.
- Troubleshooting tips: as with any one pot meal, stoves and pots can vary, so you may need to make adjustments as you’re going along. You may need to add more liquid if it’s looking low before the orzo is cooked. If there’s too much liquid or the sauce hasn’t thickened by the time suggested cooking time is done, simply cook it for a bit longer (or let it sit longer with the lid on).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this recipe, my 14 year old son made it for us for dinner the other night. I was hoping to make it for my work Christmas party, but would only have a crockpot at work. I plan to prep the day before by sauté the veggies, and using a rotisserie chicken chopped the day before ( I think I’m gonna chop the chicken instead of shred it). Any other tips you might have?
I love that! Hmmmm… I have not tested these one pot orzo recipes in the slow cooker, so I’m not sure. One option could be to make it and then put it in there and use the “keep warm” setting for a couple of hours. The orzo may soak up the sauce, though, so I am a bit wary of that.
I want to make this using cubed chicken breast. Prefer to cook in same pan. Would you suggest doing the chicken first, then remove to cook the mushrooms, or could I just leave it in and let it soak in the cream sauce while the orzo cooks? I have a creamy marsala recipe that I make a lot, but it’s one for a weekend dinner night. I love this version, and can’t wait to try it because it’s very similar to mine! Thanks!!
Hi Jennie! I would probably brown the chicken first, take it out of the pot, and then cook the mushrooms and onions then add the chicken back in and let it finish cooking along with the rest of the recipe. Let me know how it goes!
Delicious!! Next time I would add a vegetable- broccoli.
So glad you enjoyed it, Maria!