Chicken · entree · pasta

Chicken Marsala Orzo

After a weekend away from my apartment, I’m back. We had to pack up the cats and a few belongings while our complex redid our kitchen and bathroom, so I wasn’t able to get my meal prepping done this weekend like I usually do.

I was, however, able to make one thing to take with me to work this week: a skillet meal. Here’s hoping it lasts for most of the week.

I channeled my love for chicken marsala with a half-empty container of orzo in my pantry. I had found this recipe on Pinterest and decided to make it my own. If there’s one thing I like more than chicken marsala, it’s one-skillet meals that offer easy cleanup. To make things even easier on myself, I bought a rotisserie chicken from the store to use inside this dish. After a weekend away from home, I didn’t feel like chopping and cooking chicken. Rotisserie chicken makes it that much easier, plus there’s usually some leftover to snack on.

Chicken marsala is simple: mushrooms, sweet marsala wine, and pasta. I added some garlic and Italian seasoning to beef it up a bit, but the building blocks of a good marsala are all there.

Orzo is a great, versatile pasta. It’s shaped like rice and puffs up perfectly when making a skillet meal. You can leave it alone in the sauce and it will soak it up real nice and cook the pasta to a great texture. All in all, this skillet meal was fit for a king.

I used shaved Parmesan to top this dish with and it melted beautifully. It may also be a good idea to sprinkle some mozzarella over the top, if you want even more melty cheese. Of course, you can also skip the cheese part if you want no cheese. But who doesn’t like cheese?! Everything is better with a generous helping of cheese in my book.

Enjoy!

Chicken Marsala Orzo

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A one-skillet meal of the classic chicken marsala with orzo and chunky mushrooms.

Ingredients

  • 2 cup shredded cooked chicken (I used rotisserie chicken)
  • 1 TBS. olive oil
  • 12 oz. baby portobello mushrooms, sliced
  • 1 clove garlic, minced
  • salt & pepper
  • 1 TBS. Italian seasoning
  • 1/2 cup Marsala wine
  • 2 cups chicken broth
  • 1 cup orzo pasta
  • 1/2 cup shaved parmesan, for topping

Directions

  1. Heat oil in a large skillet over medium heat. Add mushrooms and saute until browned, about 2-3 minutes. Add garlic and stir.
  2. Pour in marsala wine and let simmer until reduced by half, about 7-8 minutes. Stir in chicken broth, Italian seasoning, salt and pepper. Let mixture come to a boil and then add orzo.
  3. Cover and cook until pasta is cooked through and most of the liquid is soaked up, about 10-12 minutes. Stir in cooked chicken and heat through (about 1-2 minutes). Top with Parmesan and serve.

Step-By-Step Instructions

Heat oil in a large skillet over medium heat. Add mushrooms and saute until browned, about 2-3 minutes. Add garlic and stir.

Pour in marsala wine and let simmer until reduced by half, about 7-8 minutes.

Stir in chicken broth, Italian seasoning, salt and pepper. Let mixture come to a boil and then add orzo.

Cover and cook until pasta is cooked through and most of the liquid is soaked up, about 10-12 minutes. Stir in cooked chicken and heat through (about 1-2 minutes). Top with Parmesan and serve.

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