Chicken Marsala Orzo

Creamy, savory, and bursting with flavor, Chicken Marsala Orzo is the kind of comfort food that tastes like it came straight from a restaurant — yet it’s easy enough for a cozy weeknight dinner. Tender bites of chicken simmered in a rich Marsala wine sauce mingle with buttery orzo and earthy mushrooms for a one-pan meal that’s both elegant and effortless. If you’re craving something hearty but refined, this dish delivers in every bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• One Pan Wonder – Minimal cleanup, maximum flavor.
• Restaurant-Quality at Home – The Marsala sauce creates a luxurious, velvety texture without complicated steps.
• Comforting Yet Elegant – Perfect for family dinners or impressing guests.
• Incredible Depth of Flavor – The combination of wine, mushrooms, and cream gives a savory-sweet richness you’ll crave again and again.
• Ready in Under 40 Minutes – Weeknight-friendly and stress-free.

This version stands out thanks to perfectly seared chicken and orzo that’s simmered directly in the Marsala sauce — allowing every grain to soak up that signature flavor.

Ingredients Needed

For the Chicken:

• 4 boneless, skinless chicken breasts (6–8 oz each), cut into 1-inch pieces
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup all-purpose flour, for dredging

For Cooking:

• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons unsalted butter, divided

For the Sauce & Orzo:

• 8 ounces cremini mushrooms, thinly sliced
• 1 shallot, finely chopped
• 3 cloves garlic, thinly sliced
• 1 tablespoon fresh thyme leaves, chopped
• 8 ounces orzo pasta
• 1 cup dry Marsala wine (not sweet)
• 2 cups low-sodium chicken broth
• ½ cup heavy cream
• 1 tablespoon chopped fresh parsley, for garnish

💡 Tip: If you prefer a richer finish, add an extra tablespoon of butter at the end to make the sauce silkier.

How to Make Chicken Marsala Orzo

Step 1: Season and Coat the Chicken

Pat chicken pieces dry with paper towels — this helps them brown better. Place in a large bowl and toss with Italian seasoning, salt, and pepper. Sprinkle flour over the chicken and mix until all pieces are lightly coated.

Step 2: Sear the Chicken

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half of the chicken and cook for 2–3 minutes per side, until golden brown and crisp at the edges. Transfer to a plate. Repeat with another tablespoon of oil and the remaining chicken.

🔸 Why it matters: Browning the chicken first builds flavor and adds color to the final dish.

Step 3: Cook the Mushrooms

In the same skillet, heat 1 tablespoon of olive oil. Add the sliced mushrooms and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.

Step 4: Build the Flavor Base

Add the chopped shallot and remaining olive oil, seasoning lightly with salt. Cook for 2 minutes, stirring frequently, until the shallot becomes translucent. Stir in garlic and thyme and cook for another minute, just until fragrant. Add orzo and the remaining tablespoon of butter; toast for 2–3 minutes, stirring so each grain is coated in flavor.

Step 5: Deglaze and Simmer

Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan — that’s where all the flavor lives. Let it simmer for 2–3 minutes, until slightly reduced. Stir in the chicken broth, bring to a boil, then reduce heat to medium. Simmer for 7–8 minutes, stirring occasionally, until the orzo is tender and the sauce begins to thicken.

Step 6: Add Cream and Finish

Pour in the heavy cream and cook for another 2–3 minutes, stirring often, until the sauce becomes velvety and coats the back of a spoon. Return the chicken to the pan, toss everything together, and cook for 2 more minutes to let the flavors meld. Taste and adjust seasoning as needed.

Step 7: Garnish and Serve

Remove from heat and sprinkle with fresh parsley. Serve warm, straight from the skillet — no extra dishes required.

Serving and Storage Tips

• Serving Ideas: Pair this dish with a simple green salad or roasted asparagus for a balanced meal. A sprinkle of Parmesan cheese also complements the Marsala sauce beautifully.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently over medium-low heat with a splash of broth or cream to restore its creamy texture. Avoid microwaving for too long — the sauce may separate.

Helpful Notes

• Use dry Marsala wine for the best flavor — sweet Marsala will make the dish overly sugary.
• If the sauce thickens too much, simply add a few tablespoons of broth or water.
• For a lighter version, replace heavy cream with half-and-half.
• Add spinach or sun-dried tomatoes for extra flavor and color variation.

Conclusion

This Chicken Marsala Orzo is proof that comfort food can be both indulgent and simple to make. Every bite combines juicy chicken, nutty orzo, and a rich Marsala cream sauce — creating the kind of meal that feels special no matter the occasion.

If you tried this recipe, leave a comment and a ⭐⭐⭐⭐⭐ rating below!
We’d love to know — did you add your own twist or stick to the classic version?
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Frequently Asked Questions (FAQ)

Can I use a different pasta instead of orzo?

Yes! You can substitute with small pasta shapes like ditalini or couscous. Just adjust the simmering time and add extra broth as needed.

Can I make this gluten-free?

Absolutely. Use gluten-free orzo (or rice-shaped pasta) and coat the chicken with gluten-free flour or cornstarch instead of all-purpose flour.

Why did my sauce curdle?

If the sauce curdled, it’s likely due to adding the cream while the pan was too hot. Lower the heat before adding cream and stir constantly.

Can I use sweet Marsala wine?

You can, but dry Marsala creates a more balanced, savory flavor — perfect for creamy dishes like this.

Is this recipe freezer-friendly?

It’s best enjoyed fresh, but you can freeze leftovers for up to 1 month. Thaw overnight in the fridge and reheat gently with extra broth to revive the sauce.