One Pot Chicken Marsala Orzo (Print Version)
# Ingredients:
→ Base
01 -
2 cups shredded rotisserie chicken
02 -
1 cup uncooked orzo pasta
03 -
1 tablespoon olive oil
04 -
2 tablespoons butter
→ Fresh Vegetables
05 -
8 ounces cremini or white mushrooms, sliced
06 -
1/2 medium onion, chopped
07 -
1 clove garlic, minced
→ Sauce Ingredients
08 -
1/2 cup marsala wine (semi-sweet or dry)
09 -
2 cups chicken broth
10 -
1 cup heavy cream
11 -
1/2 teaspoon Dijon mustard
→ Finishing Touches
12 -
1/2 cup freshly grated parmesan cheese
13 -
Salt and fresh black pepper to taste
14 -
Fresh parsley, chopped (optional for garnish)
# Instructions:
01 -
Heat oil and butter in a soup pot over medium-high heat. Once butter melts, add mushrooms and onions. Cook until they're nicely browned and all the mushroom liquid has evaporated, about 10-12 minutes.
02 -
Add garlic, Dijon mustard, and marsala wine. Let it bubble away until the wine reduces by half, about 1-2 minutes.
03 -
Pour in chicken broth and cream, then stir in the orzo. When it starts to bubble, lower the heat to medium or medium-low. Cook for 10 minutes uncovered, stirring often. You want a gentle bubble, not a hard boil.
04 -
Mix in the shredded chicken and parmesan. Take the pot off the heat, cover it, and let it rest for 5 minutes until the chicken warms through and the sauce thickens up nicely.
05 -
Give it a taste and add salt and pepper until it's just right. Sprinkle with fresh parsley if you like, and serve it up while it's hot and creamy.
# Notes:
01 -
If the sauce looks dry before the orzo is done, add a splash more broth
02 -
For extra sauce, just let it sit covered a bit longer at the end
03 -
The Dijon adds depth but you can skip it if you don't have any