What the heck is this?
So you’re craving Chicken Marsala but you don’t feel like dealing with flour dredging, a second skillet, or making a starch on the side? Welcome to your new comfort food obsession: Chicken Marsala Orzo. We’re talking golden seared chicken, tender mushrooms, a silky Marsala wine sauce, and orzo pasta that cooks right in the pan, soaking up every drop of that rich, savory goodness. It’s got everything you love about the original — the wine, the mushrooms, the deep, cozy flavor — but in a creamy, risotto-like one-pan dish that practically cooks itself. It’s fancy enough for date night, easy enough for Tuesday.
Why You’ll Love This Recipe
– It’s a one-pan wonder — fewer dishes, more chill.
– You get dinner and a starch all in one go (bye, side dish drama).
– That orzo? It turns into the dreamiest, wine-soaked pasta pillow.
– Deep, savory flavor thanks to mushrooms, garlic, and Marsala.
– Feels fancy, cooks easy — ideal for fake-it-til-you-make-it dinner parties.
– Leftovers? Even better the next day.
The Good Stuff You’ll Need
For the Chicken:
- 1 lb boneless skinless chicken thighs or breasts, cut into chunks
- Salt and black pepper
- 1 tbsp olive oil
- 1 tbsp butter
For the Sauce & Orzo:
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 cup orzo pasta (not cooked yet)
- ½ cup dry Marsala wine (or sub dry sherry if needed)
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- ½ tsp dried thyme or a few sprigs of fresh
- ½ tsp salt (adjust to taste)
- Black pepper, to taste
- ¼ cup grated Parmesan (optional but highly recommended)
- Fresh chopped parsley, for finishing
Let’s Do This
Step 1: Brown the Chicken
Season chicken with salt and pepper. Heat olive oil and butter in a large skillet or sauté pan over medium-high heat. Once hot, add chicken pieces and sear until golden on both sides (about 4–5 minutes). Doesn’t need to be fully cooked through — it’ll finish in the pan later. Remove and set aside.
Step 2: Get Saucy with It
In the same pan, reduce heat to medium. Add a splash more oil or butter if it looks dry. Toss in the onion and cook until softened, 3–4 minutes. Add mushrooms and sauté until browned and their moisture has cooked off, about 5–6 minutes. Stir in garlic and thyme, and cook 1 minute more until fragrant.
Step 3: Marsala Time
Pour in the Marsala wine and stir, scraping up all the golden bits from the bottom. Let it simmer for about 2 minutes to burn off the alcohol and concentrate the flavor. Then add the orzo, chicken broth, and a big pinch of salt and pepper.
Step 4: Simmer and Stir
Bring to a gentle simmer, stirring often so the orzo doesn’t stick. Let it bubble for about 10–12 minutes, or until the orzo is tender and most of the liquid is absorbed. Add a splash more broth if needed — orzo’s a thirsty little guy.
Step 5: Creamy Dreamy Finish
Stir in the cream and return the chicken (and any juices) to the pan. Simmer gently for 3–5 more minutes, until chicken is cooked through and the sauce is rich and silky. If using, stir in the Parmesan for bonus flavor. Taste and adjust seasoning as needed.
Step 6: Serve and Stun
Spoon into bowls, top with parsley, and hit it with a little extra black pepper and Parmesan if you’re feeling it. Cozy vibes unlocked.
Serving Suggestions
Serve it with a crisp green salad or roasted asparagus for contrast. A slice of garlic bread? Never wrong. And obviously, pour yourself a glass of the Marsala wine you opened — waste not.
Switch It Up
– Use boneless chicken thighs for extra juicy flavor.
– Add a handful of spinach or peas at the end for a pop of green.
– Don’t eat dairy? Sub full-fat coconut milk for cream and skip the cheese.
– Wanna make it extra luxe? Stir in a spoonful of mascarpone or a drizzle of truffle oil.
Make-Ahead Tips
You can chop the onions, garlic, and mushrooms ahead of time. Even cube the chicken and keep it all prepped in the fridge. This dish reheats beautifully — just add a splash of broth or cream when reheating to loosen it up.
Questions People Actually Ask
Q: Can I use rice instead of orzo?
A: You can, but it’ll need longer to cook and more broth. Orzo gives you that pasta-meets-risotto texture that really makes this dish shine.
Q: What if I don’t have Marsala wine?
A: Dry sherry works great. In a pinch, try a mix of white wine + a splash of brandy. Just don’t skip it — that winey depth is key.
Q: Is this freezer-friendly?
A: It’s best fresh, but you can freeze it. The texture might soften a bit when thawed, but it’ll still taste amazing.
Chicken Marsala Orzo: A Creamy, Cozy One-Pan Upgrade on a Classic
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
So you’re craving Chicken Marsala but you don’t feel like dealing with flour dredging, a second skillet, or making a starch on the side? Welcome to your new comfort food obsession: Chicken Marsala Orzo. We’re talking golden seared chicken, tender mushrooms, a silky Marsala wine sauce, and orzo pasta that cooks right in the pan, soaking up every drop of that rich, savory goodness. It’s got everything you love about the original — the wine, the mushrooms, the deep, cozy flavor — but in a creamy, risotto-like one-pan dish that practically cooks itself. It’s fancy enough for date night, easy enough for Tuesday.
Ingredients
For the Chicken:
1 lb boneless skinless chicken thighs or breasts, cut into chunks
Salt and black pepper
1 tbsp olive oil
1 tbsp butter
For the Sauce & Orzo:
1 small yellow onion, finely chopped
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
1 cup orzo pasta (not cooked yet)
½ cup dry Marsala wine (or sub dry sherry if needed)
2 cups low-sodium chicken broth
½ cup heavy cream
½ tsp dried thyme or a few sprigs of fresh
½ tsp salt (adjust to taste)
Black pepper, to taste
¼ cup grated Parmesan (optional but highly recommended)
Fresh chopped parsley, for finishing
Instructions
Step 1: Brown the Chicken
Season chicken with salt and pepper. Heat olive oil and butter in a large skillet or sauté pan over medium-high heat. Once hot, add chicken pieces and sear until golden on both sides (about 4–5 minutes). Doesn’t need to be fully cooked through — it’ll finish in the pan later. Remove and set aside.
Step 2: Get Saucy with It
In the same pan, reduce heat to medium. Add a splash more oil or butter if it looks dry. Toss in the onion and cook until softened, 3–4 minutes. Add mushrooms and sauté until browned and their moisture has cooked off, about 5–6 minutes. Stir in garlic and thyme, and cook 1 minute more until fragrant.
Step 3: Marsala Time
Pour in the Marsala wine and stir, scraping up all the golden bits from the bottom. Let it simmer for about 2 minutes to burn off the alcohol and concentrate the flavor. Then add the orzo, chicken broth, and a big pinch of salt and pepper.
Step 4: Simmer and Stir
Bring to a gentle simmer, stirring often so the orzo doesn’t stick. Let it bubble for about 10–12 minutes, or until the orzo is tender and most of the liquid is absorbed. Add a splash more broth if needed — orzo’s a thirsty little guy.
Step 5: Creamy Dreamy Finish
Stir in the cream and return the chicken (and any juices) to the pan. Simmer gently for 3–5 more minutes, until chicken is cooked through and the sauce is rich and silky. If using, stir in the Parmesan for bonus flavor. Taste and adjust seasoning as needed.
Step 6: Serve and Stun
Spoon into bowls, top with parsley, and hit it with a little extra black pepper and Parmesan if you’re feeling it. Cozy vibes unlocked.
Notes
– Use boneless chicken thighs for extra juicy flavor.
– Add a handful of spinach or peas at the end for a pop of green.
– Don’t eat dairy? Sub full-fat coconut milk for cream and skip the cheese.
– Wanna make it extra luxe? Stir in a spoonful of mascarpone or a drizzle of truffle oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~510 kcal per serving
- Fat: ~28g
- Carbohydrates: ~33g
- Protein: ~32g