If you’re craving a dish that feels like a warm hug on a plate, my Marsala Chicken Orzo Recipe is exactly what you need. This delightful meal combines tender, golden chicken breasts infused with the rich, subtly sweet notes of Marsala apple vinegar, perfectly paired with creamy, tender orzo pasta and vibrant fresh spinach. It’s a comforting, elegant dish that brings together simple ingredients in a way that feels special but never complicated—ideal for a cozy weeknight dinner or impressing guests without fuss.
Ingredients You’ll Need
The magic of this Marsala Chicken Orzo Recipe comes down to a handful of uncomplicated, fresh ingredients, each playing its part to create gorgeous layers of flavor and texture. From the tender chicken breasts to the sweet tang in the Marsala apple vinegar and the fresh touch of spinach, every item is chosen to complement and elevate the dish.
- 3-4 boneless, skinless chicken breasts: These are the star proteins, juicy and versatile, providing the base for the flavors to shine.
- 1 cup orzo pasta: A tiny, rice-shaped pasta that cooks quickly and soaks up the delicious sauce beautifully.
- 1 cup sweet Marsala apple vinegar: Adds a unique, mellow sweetness with a bit of acidity to balance the richness.
- 4 cloves garlic, minced: Essential for that deep, aromatic foundation that lifts every bite.
- 1 medium onion, chopped: Adds natural sweetness and body once sautéed to perfection.
- 2 cups fresh spinach: Provides a pop of green and a delicate earthiness while keeping the dish fresh and vibrant.
- 2 cups low-sodium chicken broth: The cooking liquid that brings moisture, seasoning, and helps the orzo soften beautifully.
- 2 tablespoons extra virgin olive oil: For sautéing and enriching the flavors without overpowering.
- Salt and pepper to taste: The fundamentals of seasoning, crucial for balancing all flavors.
- 1 teaspoon Italian herbs: A fragrant blend that adds depth and a touch of rustic charm.
- Fresh parsley for garnish: A finishing herb that brightens and refreshes the final presentation.
How to Make Marsala Chicken Orzo Recipe
Step 1: Prepare Your Ingredients
Before you start cooking, get everything ready: chop the onion and mince the garlic. Having your ingredients prepped means the process will flow smoothly and you can focus on layering those delicious flavors.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium heat. Season your chicken breasts generously with salt and pepper, then cook them until a beautiful golden brown crust forms on both sides—this usually takes about 6 to 7 minutes per side. This step locks in the juices so your chicken stays tender and flavorful throughout.
Step 3: Sauté Onions and Garlic
Once the chicken is cooked, add your chopped onions and minced garlic right into the same pan. This way, you’ll capture all those lovely browned bits from the chicken in the pan deglazing process, which adds incredible flavor. Sauté until the onions soften and become translucent, about 3 to 4 minutes, stirring frequently so nothing burns.
Step 4: Stir in the Orzo Pasta
Now it’s time to add the orzo pasta to the skillet. Mix it well with the onions and garlic, letting each tiny pasta soak up some of the oil and aromatics for about a minute. This step helps give the orzo a lovely toasted nuance straight from the pan.
Step 5: Add Marsala Vinegar and Broth
Pour in the sweet Marsala apple vinegar and low-sodium chicken broth. Stir everything together until it begins to bubble. This combination will create a silky sauce as the liquid reduces and the orzo cooks, imparting that signature Marsala flavor you’re after.
Step 6: Simmer Until Orzo is Tender, Then Add Spinach and Herbs
Let the dish cook gently, stirring occasionally, until the orzo absorbs most of the liquid, roughly 10 to 12 minutes. Once the pasta is tender, fold in the fresh spinach and sprinkle in the Italian herbs. Allow the spinach to wilt and mingle with the rest of the ingredients to bring delicious color and freshness to your Marsala Chicken Orzo Recipe.
Step 7: Serve Hot with Parsley Garnish
Plate your meal and finish it with a generous handful of chopped fresh parsley. This final touch adds a bright, herbaceous pop that elevates the dish instantly. Serve it steaming hot to enjoy every comforting bite at its best.
How to Serve Marsala Chicken Orzo Recipe
Garnishes
Fresh parsley is the classic go-to to garnish this dish, adding a lively green contrast. If you want to get creative, a squeeze of lemon or some toasted pine nuts can bring a lovely brightness or crunch, making every forkful even more exciting.
Side Dishes
Since Marsala Chicken Orzo Recipe is quite a fulfilling meal on its own, light sides work best. Think crisp, simple salads with a lemon vinaigrette, roasted seasonal vegetables, or even crusty garlic bread to soak up any extra sauce. These options add balance without competing with the main flavors.
Creative Ways to Present
If you’re serving guests, try plating the chicken sliced over a bed of orzo, draping the spinach and herbs artfully around. A drizzle of extra virgin olive oil on top can add a glossy finish. For a rustic vibe, serve it family-style in a large skillet, letting everyone dig in and share the warmth and richness of this delightful Marsala Chicken Orzo Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Marsala Chicken Orzo can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, so it often tastes even better the next day.
Freezing
If you want to freeze this dish, portion it out before refrigerating. It freezes well for up to 2 months. Just remember to use freezer-safe containers or bags to maintain freshness and prevent freezer burn.
Reheating
When reheating, do it gently either on the stovetop over low heat or in a microwave with a splash of chicken broth to restore moisture and keep everything tender. Stir occasionally to warm it evenly and avoid drying out the chicken or orzo.
FAQs
Can I use dry Marsala wine instead of sweet Marsala apple vinegar?
You can substitute dry Marsala wine if you prefer a less sweet profile, but it will change the character of the dish from sweet-tangy to more earthy and robust. Adjust amounts based on your taste preference.
Is orzo pasta gluten-free?
Traditional orzo is made from wheat and contains gluten. If you need a gluten-free option, look for orzo made from alternative grains like rice or corn, or try small gluten-free pasta shapes.
Can I prepare this recipe with chicken thighs?
Absolutely! Boneless, skinless chicken thighs work beautifully as they remain juicy and bring a slightly richer flavor, complementing the Marsala apple vinegar and herbs wonderfully.
What wine pairs well with Marsala Chicken Orzo Recipe?
A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs nicely, as the acidity cuts through the richness while enhancing the sweet notes of the Marsala apple vinegar.
Can I make this recipe vegan or vegetarian?
To make a vegetarian version, omit the chicken and use vegetable broth. Add mushrooms or tofu for substance, and follow the same steps for sautéing and cooking the orzo for a similar hearty experience.
Final Thoughts
There’s something truly satisfying about this Marsala Chicken Orzo Recipe that feels both comforting and a little special at the same time. It’s a fantastic way to bring simple ingredients together with big flavor impact, whether you’re cooking for family or friends. Give it a try—you might just find your new favorite weeknight go-to that everyone will keep asking for again and again!
Print
Marsala Chicken Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Marsala Chicken Orzo recipe combines tender, golden-browned chicken breasts with flavorful orzo pasta cooked in sweet Marsala apple vinegar and chicken broth. Enhanced with garlic, onions, fresh spinach, and Italian herbs, this one-pan dish is a comforting and vibrant meal ready in just 40 minutes, perfect for a satisfying family dinner.
Ingredients
Chicken
- 3–4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
Pasta and Vegetables
- 1 cup orzo pasta
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups fresh spinach
Liquids and Seasonings
- 1 cup sweet Marsala apple vinegar
- 2 cups low-sodium chicken broth
- 1 teaspoon Italian herbs
- Fresh parsley for garnish
Instructions
- Prepare ingredients: Chop the onion and mince the garlic cloves to have them ready for sautéing.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts generously with salt and pepper. Place chicken in the skillet and cook until golden brown on both sides, about 6-7 minutes per side, ensuring the chicken is cooked through.
- Sauté aromatics: Add chopped onions and minced garlic to the skillet with the chicken; sauté for 3-4 minutes until the onions soften and become translucent.
- Add orzo: Stir in the orzo pasta with the chicken and vegetables, mixing well and cooking for another minute to lightly toast the pasta.
- Add liquids: Pour in the sweet Marsala apple vinegar and low-sodium chicken broth, stirring to combine. Bring the mixture to a gentle boil.
- Simmer orzo: Reduce heat and let the orzo cook, uncovered, until it absorbs most of the liquid and reaches a tender consistency, about 10-12 minutes. Stir occasionally to prevent sticking.
- Add spinach and herbs: Fold in fresh spinach and Italian herbs, cooking briefly until the spinach wilts and blends into the dish.
- Garnish and serve: Remove from heat and garnish with fresh parsley. Serve hot for a flavorful and hearty meal.
Notes
- For added richness, you can deglaze the pan with a splash of chicken broth after browning the chicken before adding onions and garlic.
- Use low-sodium chicken broth to control the salt content, especially if adding salt during seasoning.
- If Marsala apple vinegar is not available, a mixture of Marsala wine and apple cider vinegar can be used as a substitute.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
