Name: Reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 pound boneless, skinless chicken breasts; 1 cup orzo pasta; 1 cup mushrooms, sliced; 1/2 cup Marsala wine; 1 cup chicken broth; 1/2 cup heavy cream; 2 tablespoons olive oil; 1 tablespoon butter; 2 cloves garlic, minced; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped for garnish

Jump to Recipe· 4.9 from 23 reviews

Marsala Chicken Orzo brings together luscious chicken, earthy mushrooms, and perfectly cooked orzo in a single skillet for a meal that feels fancy but comes together in just over half an hour. What truly sets this dish apart is the magical moment when you reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth; this transforms all the flavors into pure comfort food bliss. Whether you’re sharing this with family or savoring it solo, it’s a weeknight hero and Italian-American classic you’ll crave again and again.

Reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Marsala Chicken Orzo is how a handful of quality ingredients, each playing a starring role, come together for big flavor with little fuss. Choosing the freshest chicken, aromatic mushrooms, and stellar Marsala wine ensures your skillet sings with color, texture, and taste every time.

Chicken breasts: Choose boneless, skinless chicken breasts for quick, even cooking and tender bites.
Orzo pasta: This small, rice-shaped pasta cooks right in the sauce and soaks up all its creamy, rich goodness.
Mushrooms: Their earthiness adds incredible depth; try cremini or white button for classic flavor.
Marsala wine: A splash of this sweet, fortified wine is the backbone of the sauce and makes the dish unmistakably Italian-American.
Chicken broth: Use a good quality broth for a savory, well-seasoned base that bathes the orzo and chicken.
Heavy cream: When you reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth, it turns the skillet into a velvety, luxurious feast.
Olive oil: For searing the chicken and adding a fruity, golden foundation to the dish.
Butter: Richness and glossy texture for sautéing mushrooms and finishing the sauce.
Garlic: Just a hint of minced garlic brings a burst of fragrance and punch to the sauce.
Dried thyme: Lends a gentle herbal warmth that lifts all the other flavors.
Salt and pepper: To season every component and highlight their best qualities.
Fresh parsley: A sprinkle of chopped parsley adds freshness and a pop of color at the very end.

How to Make Reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth

Step 1: Cook the Chicken

Generously season your chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 7 minutes per side, until golden brown and cooked through. Set the chicken aside on a plate to keep all those lovely juices locked in.

Step 2: Prepare the Mushrooms

To the same skillet (no need to clean, those flavorful brown bits are pure gold), melt a tablespoon of butter. Toss in the sliced mushrooms and sauté for about 4 to 5 minutes until they turn golden and tender. Add the minced garlic and dried thyme, cooking just until fragrant—around one minute is perfect to unlock those savory aromas.

Step 3: Deglaze with Marsala Wine

Pour the Marsala wine into the skillet, scraping the bottom to deglaze and gather all the umami-rich, caramelized bits left behind by the chicken and mushrooms. Let the wine simmer for 2 to 3 minutes so the alcohol cooks off and the sauce gets a little thicker. It’s this moment that gives the dish its signature depth and character.

Step 4: Cook the Orzo

Add the chicken broth to the skillet and bring it to a gentle simmer. Stir in the orzo pasta and cook uncovered for 8 to 10 minutes, stirring here and there to make sure nothing sticks. The orzo drinks up all that Marsala-infused broth, becoming tender but remaining al dente.

Step 5: Reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth

This is where the alchemy happens! Reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth. Return the chicken breasts to the pan, nestling them into the creamy orzo and letting them warm through for another minute. Taste and adjust your seasoning with a bit more salt and pepper if needed—don’t skimp, this is flavor central!

How to Serve Reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth

Garnishes

A big handful of freshly chopped parsley over the top can’t be beat. The bright green color makes the creamy orzo and golden-brown chicken pop visually, and the fresh flavor cuts the richness of the sauce. Try a final crack of black pepper or even a sprinkle of lemon zest if you’re feeling fancy.

Side Dishes

This dish is a complete meal on its own, but if you want to round things out, a simple leafy green salad with a zippy vinaigrette pairs beautifully. A slice of rustic bread (for swiping through any leftover sauce) or some roasted green beans will make your Marsala Chicken Orzo dinner feel like an event.

Creative Ways to Present

Serve directly from the skillet at the table for a cozy family vibe, or plate each chicken breast atop a swirl of creamy orzo for an elegant dinner party presentation. For something truly special, portion everything into small ramekins for individually baked servings—just make sure to reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth before transferring to your chosen vessel!

Make Ahead and Storage

Storing Leftovers

Leftover Marsala Chicken Orzo keeps surprisingly well thanks to that creamy sauce. Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors actually meld and even intensify a bit, making lunch the next day something to look forward to.

Freezing

You can freeze this dish, but fair warning: sauces made with cream sometimes change texture after freezing. If you want to try, let everything cool, then pack it in freezer-safe containers for up to a month. Thaw in the fridge overnight, and when reheating, reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth again—it will help rescue any sauce separation.

Reheating

For best results, gently rewarm leftovers on the stovetop over low heat. Add a splash of chicken broth or a drizzle of fresh cream as you stir, keeping an eye to ensure the orzo doesn’t stick and the sauce stays luscious. As always, reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth if it needs a little help coming together again.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a delicious alternative that will bring even more richness to the dish. Just adjust the cooking time as thighs may need a couple minutes longer to cook through, and make sure to reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth at the end for the best texture.

What can I substitute for Marsala wine?

If you don’t have Marsala wine, try a dry sherry or Madeira for a similar sweet-savory complexity. If alcohol isn’t an option, a splash of grape juice with a tablespoon of red wine vinegar will still give you a flavorful sauce, especially if you don’t skip the step to reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth.

Is it possible to make this dish dairy-free?

You can adapt Marsala Chicken Orzo to be dairy-free by swapping the heavy cream for a rich plant-based creamer, and using dairy-free butter. Just remember, the moment you reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth is still key—just use your alternative cream!

How do I know when the orzo is perfectly cooked?

Taste a few grains after 8 minutes; they should be tender but still have a little bite (al dente). If the liquid reduces too quickly, add a splash of broth, and as soon as the orzo is just right, reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth for that perfect finishing touch.

Can I add vegetables to this dish?

Definitely! Spinach or baby kale can be stirred in at the end to wilt just before you reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth. For a pop of color, try roasted peppers or peas tossed in right before serving.

Final Thoughts

Don’t be surprised if Marsala Chicken Orzo becomes your new weeknight staple—the step when you reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth is pure magic in a pan. Make it once, and you’ll want to recreate that cozy dinnertime moment over and over again. Enjoy every creamy, savory bite!