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Chicken Marsala Orzo

Chicken Marsala Orzo

This creamy, savory Chicken Marsala Orzo brings all the comfort and elegance of a restaurant-quality meal to your kitchen in under 40 minutes. Tender chicken, buttery orzo, and earthy mushrooms simmer together in a rich, velvety Marsala cream sauce for a one-pan dinner that's hearty, flavorful, and effortlessly impressive.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 615
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts cut into 1-inch pieces (6–8 oz each)
  • 1 teaspoon Italian seasoning
  • kosher salt and freshly ground black pepper to taste
  • 0.25 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 piece shallot finely chopped
  • 3 cloves garlic thinly sliced
  • 1 tablespoon fresh thyme leaves chopped
  • 8 ounces orzo pasta
  • 1 cup dry Marsala wine (non-alcoholic substitute: chicken broth + 1 tablespoon balsamic vinegar)
  • 2 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 1 tablespoon fresh parsley chopped, for garnish

Method
 

  1. Step 1 – Season and Coat the Chicken: Pat chicken dry and toss with Italian seasoning, salt, and pepper. Sprinkle with flour and mix until evenly coated.
  2. Step 2 – Sear the Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook half the chicken 2–3 minutes per side until golden. Remove and repeat with another tablespoon of oil and remaining chicken.
  3. Step 3 – Cook the Mushrooms: Add 1 tablespoon olive oil to the same skillet. Add mushrooms and cook about 5 minutes, stirring occasionally, until lightly browned.
  4. Step 4 – Build the Flavor Base: Add shallot and remaining olive oil, cooking 2 minutes until translucent. Stir in garlic, thyme, and orzo. Toast 2–3 minutes, stirring often, until fragrant.
  5. Step 5 – Deglaze and Simmer: Pour in Marsala wine (or substitute) and scrape up browned bits. Simmer 2–3 minutes until slightly reduced. Add chicken broth, bring to a boil, then reduce to medium and simmer 7–8 minutes, stirring, until orzo is tender.
  6. Step 6 – Add Cream and Finish: Stir in heavy cream and cook 2–3 minutes until thick and silky. Return chicken to pan, toss well, and cook 2 more minutes. Adjust seasoning to taste.
  7. Step 7 – Garnish and Serve: Remove from heat, sprinkle with fresh parsley, and serve warm straight from the skillet.

Notes

Use dry Marsala wine for balanced, savory flavor — or substitute with chicken broth and balsamic vinegar for a non-alcoholic version. For a lighter option, replace heavy cream with half-and-half. Store leftovers up to 3 days and reheat gently with extra broth. Avoid overheating cream to prevent curdling.