Forget juggling multiple pots and pans; this dish simplifies elegance. We’re talking maximum flavor impact with minimal cleanup effort – the perfect combination for busy evenings or when you just want comforting deliciousness without the fuss. It’s sophisticated enough for guests yet easy enough for a Tuesday. Ready to impress yourself and anyone lucky enough to share your table? Try this Chicken Marsala Orzo tonight—you won’t believe how simple it is!

Ingredients

Here’s what you’ll need to create this delicious Chicken Marsala Orzo:

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1.5 lbs Boneless, Skinless Chicken Thighs (or Breasts), cut into 1-inch pieces
1 tbsp Olive Oil
8 oz Cremini Mushrooms, sliced (about 3 cups)

1 large Shallot, finely chopped (about 1/2 cup)
3 cloves Garlic, minced
3/4 cup Dry Marsala Wine (User Tip: Ensure it’s Dry Marsala, not Sweet, for the classic savory flavor. See Marsala Wine Facts & Information for more details.)

1 cup Uncooked Orzo Pasta (Tip: Learn more about this versatile pasta shape in this Orzo Pasta Guide.)
3 cups Low-Sodium Chicken Broth
1/2 cup Heavy Cream (User Tip: For extra richness and tang, stir in 2 oz of softened cream cheese along with the heavy cream.)

2 tbsp Unsalted Butter, cut into pieces
1/4 cup Fresh Parsley, chopped, plus more for garnish
Salt and Freshly Ground Black Pepper to taste

Optional: Grated Parmesan cheese, for serving
Universal Tip: Pat your chicken completely dry before seasoning and searing; this helps achieve a beautiful golden-brown crust instead of steaming the meat.
Universal Tip: Always taste and adjust seasoning (salt and pepper) at the end of cooking, as liquids reduce and flavors concentrate.

Step-by-Step Instructions

Follow these simple steps to create the perfect Chicken Marsala Orzo:

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Prepare the Chicken: Pat the chicken pieces thoroughly dry with paper towels. Season generously with salt and pepper. Drying the chicken is crucial why? because moisture prevents browning, and browning equals flavor (hello, Maillard reaction!).

Sear the Chicken: Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (why? Overcrowding lowers the pan temperature and causes the chicken to steam instead of sear). Cook for 3-4 minutes per side, until deeply golden brown but not necessarily cooked through. Transfer the seared chicken to a plate and set aside.
Sauté Mushrooms and Aromatics: Add the sliced mushrooms to the same skillet (add another drizzle of oil if needed). Cook over medium-high heat, stirring occasionally, until they release their liquid and become deeply browned and slightly crispy, about 5-7 minutes. Why? Browning the mushrooms develops their deep, umami flavor, which is essential for a great Marsala sauce. Add the chopped shallot and cook for another 2-3 minutes, until softened and translucent. Stir in the minced garlic and cook for just 1 minute more until fragrant. Why? Cooking garlic too long can make it bitter.
Deglaze with Marsala: Pour the dry Marsala wine into the hot skillet. Bring it to a simmer, scraping the bottom of the pan with a wooden spoon to loosen any browned bits (fond). Why? These browned bits are packed with flavor and deglazing lifts them into the sauce. Let the wine simmer and reduce by about half, about 2-3 minutes. This allows the alcohol flavor to cook off, leaving behind the wine’s complex notes.

Add Orzo and Broth: Stir the uncooked orzo pasta directly into the skillet, coating it with the mushroom and wine mixture. Pour in the chicken broth. Stir everything together well, ensuring the orzo isn’t clumped up.
Simmer the Orzo: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the skillet tightly, and cook for 12-15 minutes, or until the orzo is al dente (tender but still with a slight bite) and most of the liquid has been absorbed. Why? Cooking the orzo directly in the broth and sauce infuses it with incredible flavor, much like risotto. Stir occasionally why? to prevent the orzo from sticking to the bottom of the pan.
Combine and Finish: Uncover the skillet. Stir in the heavy cream (and cream cheese, if using) and the pieces of butter until the butter melts and the sauce becomes creamy. Return the seared chicken (and any accumulated juices from the plate) back to the skillet. Stir gently to combine and let the chicken heat through for 1-2 minutes.

Final Touches: Stir in the chopped fresh parsley. Taste the Chicken Marsala Orzo and season with additional salt and freshly ground black pepper if needed. Remember, the broth adds saltiness, so taste before adding more.
Serve: Serve the creamy Chicken Marsala Orzo immediately, garnished with extra fresh parsley and a sprinkle of grated Parmesan cheese, if desired.

Servings Ideas

Serving your incredible Chicken Marsala Orzo is all about complementing its rich, savory flavors. Because it’s a satisfying one-pan meal combining protein, starch, and sauce, you don’t need much alongside it. However, a touch of green is always welcome! I recommend pairing it with a simple side salad dressed in a bright lemon vinaigrette; the acidity cuts through the richness of the Marsala cream sauce beautifully. Alternatively, steamed or roasted asparagus, green beans, or broccoli rabe tossed with a little olive oil and garlic provide a lovely color contrast and fresh bite.

For plating, spoon generous portions of the Chicken Marsala Orzo into shallow bowls or onto plates. Ensure you get a good mix of chicken, orzo, and that luscious sauce. Garnish generously with freshly chopped parsley – it adds vibrancy and freshness. A final grating of Parmesan cheese over the top enhances the savory notes. And don’t forget some crusty bread on the side! It’s absolutely perfect for soaking up every last bit of that delectable Marsala sauce. This presentation makes your easy weeknight meal feel restaurant-worthy.

FAQs

What type of Marsala wine is best for Chicken Marsala Orzo?

For savory dishes like this Chicken Marsala Orzo, you should always use Dry Marsala wine. Sweet Marsala is typically reserved for desserts. Using Sweet Marsala will result in a sauce that’s overly sweet and doesn’t have the characteristic savory depth you expect. Look for bottles labeled “Dry” or “Secco.” While high-end Marsala exists, a moderately priced bottle suitable for cooking works perfectly fine here. You can learn more about the nuances from resources like Marsala Wine Facts & Information.

Can I substitute the Marsala wine?

Yes, if you don’t have Marsala wine or prefer not to use alcohol, you have options, though they will alter the classic flavor profile. Good substitutes include dry sherry, dry Madeira, or even a dry white wine like Pinot Grigio (though this lacks the specific nutty/caramelized notes of Marsala). For a non-alcoholic version, you can try using an equal amount of chicken or mushroom broth with 1-2 teaspoons of balsamic vinegar or a splash of brandy extract added for complexity. The flavor won’t be identical, but it will still be delicious.

Can I use chicken breasts instead of thighs?

Absolutely! You can use boneless, skinless chicken breasts cut into 1-inch pieces. Since chicken breast is leaner than thigh meat, be extra careful not to overcook it during the initial searing step, as it can dry out more easily. It will finish cooking when you return it to the simmering sauce at the end. Chicken thighs generally offer more flavor and stay more tender, which is why I often prefer them for this Chicken Marsala Orzo.

Is this recipe gluten-free?

As written, this recipe is not gluten-free due to the orzo pasta, which is typically made from wheat semolina. To make a gluten-free version of Chicken Marsala Orzo, simply substitute the regular orzo with a gluten-free orzo variety (readily available in most large supermarkets) or even small gluten-free pasta shapes like ditalini or small shells. Ensure your chicken broth is also certified gluten-free. The rest of the ingredients are typically naturally gluten-free, but always double-check labels if celiac disease is a concern.

How do I store and reheat leftovers?

Leftover Chicken Marsala Orzo can be stored in an airtight container in the refrigerator for up to 3-4 days. The orzo will continue to absorb liquid as it sits, so the leftovers might be thicker. To reheat, gently warm it in a saucepan over medium-low heat, adding a splash of chicken broth or water to loosen the sauce and restore its creamy consistency. You can also reheat individual portions in the microwave, stopping to stir partway through. Avoid overheating, which can make the chicken tough.

Can I add vegetables to this dish?

Certainly! This Chicken Marsala Orzo recipe is quite adaptable. Wilted spinach is a popular addition – stir in a few large handfuls during the last couple of minutes of cooking until it softens. Sautéed bell peppers (added with the shallots) or steamed peas (stirred in at the end) could also work well for added color and nutrients.

Conclusion

This One-Pan Chicken Marsala Orzo truly is a game-changer for weeknight dinners or casual entertaining. It captures all the rich, savory, and comforting flavors of traditional Chicken Marsala but streamlines the process beautifully by cooking the orzo directly in that irresistible sauce. The result is a creamy, flavor-packed dish that feels both elegant and incredibly easy to whip up. You get tender chicken, perfectly cooked pasta, earthy mushrooms, and a sauce that’s simply divine, all with minimal cleanup. What’s not to love? I’m confident this Chicken Marsala Orzo will become a regular in your recipe rotation.

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Here are a couple of Pro Tips to make it even better:

For maximum umami flavor, let your mushrooms brown deeply without stirring them too often initially. This allows them to develop a rich color and taste.
Don’t rinse the orzo before adding it to the pan. The starches on the pasta help to naturally thicken the sauce, contributing to its wonderful creamy texture.

Want to mix things up? Try adding a pinch of red pepper flakes along with the garlic for a subtle kick, or stir in some sun-dried tomatoes (oil-packed, drained) during the last few minutes of cooking for a tangy twist. If you enjoyed the ease and flavor of this chicken dish, you might also fall in love with our vibrant Chicken Alfredo Stuffed Garlic Bread Subs or the incredibly comforting Heavenly Slow Cooker Chicken Delight. Happy cooking!

Chicken Marsala Orzo

Print Recipe

Author: iyma hernandes

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop

Cuisine: Italian-American

Ingredients

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1.5 lbs Boneless, Skinless Chicken Thighs (or Breasts), cut into 1-inch pieces
1 tbsp Olive Oil

8 oz Cremini Mushrooms, sliced (about 3 cups)
1 large Shallot, finely chopped (about 1/2 cup)
3 cloves Garlic, minced

3/4 cup Dry Marsala Wine
1 cup Uncooked Orzo Pasta
3 cups Low-Sodium Chicken Broth

1/2 cup Heavy Cream
2 tbsp Unsalted Butter, cut into pieces
1/4 cup Fresh Parsley, chopped, plus more for garnish

Salt and Freshly Ground Black Pepper to taste
Optional: Grated Parmesan cheese, for serving

Instructions

Pat the chicken pieces thoroughly dry with paper towels. Season generously with salt and pepper.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken in a single layer for 3–4 minutes per side, until deeply golden brown. Remove and set aside.
Add sliced mushrooms to the same skillet and cook until browned, about 5–7 minutes. Add shallots and cook for 2–3 minutes. Stir in garlic and cook for 1 minute more.
Pour in Marsala wine and deglaze the pan, scraping up the fond. Simmer 2–3 minutes to reduce by half.

Stir in uncooked orzo, then pour in chicken broth and mix well. Bring to a simmer, reduce heat to medium-low, cover, and cook 12–15 minutes until orzo is tender and liquid is absorbed.
Uncover and stir in heavy cream and butter. Return chicken to skillet and heat through for 1–2 minutes.
Stir in chopped parsley. Season with additional salt and pepper to taste.

Serve immediately, garnished with parsley and grated Parmesan if desired.

Notes

For maximum umami flavor, let your mushrooms brown deeply without stirring too often. Don’t rinse the orzo—its starch helps thicken the sauce. Serve with a bright green salad or garlic-roasted veggies to balance the richness. Crusty bread makes the perfect side to soak up the luscious sauce!