Marsala Chicken Orzo Recipe – A Comforting Skillet Dinner

If you’re looking for a dinner that feels cozy yet elegant, this Marsala Chicken Orzo recipe checks all the boxes. Imagine tender chicken simmered in a silky Marsala wine sauce, paired with earthy mushrooms and creamy orzo pasta—all cooked in one pan. The result? A comforting meal that’s rich in flavor but surprisingly simple to make.

Marsala Chicken Orzo is a twist on the classic chicken Marsala you may have had at an Italian restaurant. Instead of serving the chicken with plain pasta or mashed potatoes, this version uses orzo, a rice-shaped pasta that soaks up all the delicious sauce. The creamy texture makes every bite comforting, while the Marsala wine adds a touch of sweetness and depth that feels gourmet without being fussy.

This recipe comes together in under an hour, making it perfect for a weeknight dinner yet special enough to serve when friends or family come over. Plus, it’s a one-pan meal, which means less cleanup—a win for busy cooks.

Whether you’re a pasta lover, a chicken fan, or simply someone who enjoys hearty meals with bold flavors, this Marsala Chicken Orzo will quickly become a favorite in your kitchen.

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What Makes This Marsala Chicken Orzo Special?

• One-Pan Meal: Everything cooks in a single skillet—less cleanup, more flavor.

• Restaurant-Quality at Home: The Marsala wine sauce gives a rich, velvety taste without complicated steps.

• Family-Friendly Comfort Food: Creamy orzo makes it cozy enough for kids, while the wine sauce keeps it elegant for adults.

• Flexible & Adaptable: Easy to swap ingredients (like mushrooms or pasta types) based on what you have.

• Quick Cooking: Ready in under an hour, making it weeknight-friendly.

This dish is proof that you don’t need to spend hours in the kitchen to create something that tastes like it came from a fine Italian restaurant.

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Ingredient Notes

• Chicken breasts: Lean, tender, and quick-cooking. You can also use boneless chicken thighs for more flavor.

• Orzo pasta: Small, rice-shaped pasta that becomes creamy as it cooks. Substitute with couscous or small shells if needed.

• Marsala wine: The star ingredient—use dry Marsala for depth of flavor. If unavailable, substitute with sherry or chicken broth (though the flavor won’t be as distinct).

• Mushrooms: Cremini or baby bella mushrooms add earthy richness. White mushrooms work in a pinch.

• Chicken broth: Builds the sauce base. Low-sodium broth lets you control the salt.

• Heavy cream: Adds luscious creaminess. For a lighter option, use half-and-half.

• Garlic & onion: Essential aromatics for flavor depth.

• Olive oil & butter: The combo enhances flavor and helps brown the chicken beautifully.

• Parmesan cheese: Stirred in at the end for savory creaminess.

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How To Make Marsala Chicken Orzo

1. Prep the chicken: Season 2 large chicken breasts with salt, pepper, and a light dusting of flour. This helps create a golden crust.

2. Sear the chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and almost cooked through. Remove and set aside.

3. Cook the mushrooms & aromatics: In the same pan, add 8 ounces sliced mushrooms and 1 diced onion. Sauté 5 minutes until softened. Add 3 minced garlic cloves and cook 1 minute until fragrant.

4. Deglaze with Marsala wine: Pour in 1 cup Marsala wine. Scrape up brown bits and simmer 3–4 minutes until slightly reduced.

5. Add broth & orzo: Stir in 3 cups chicken broth and 1 ½ cups dry orzo pasta. Bring to a boil, then reduce to a simmer. Cook uncovered 10 minutes, stirring occasionally.

6. Return chicken to skillet: Nestle chicken back into the orzo. Simmer 5–7 minutes until chicken is fully cooked (internal temp 165°F).

7. Make it creamy: Stir in ½ cup heavy cream and ½ cup grated Parmesan. The sauce should thicken slightly and coat the orzo.

8. Finish & serve: Garnish with fresh parsley and serve hot. The sauce should be creamy, chicken tender, and orzo al dente.

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Storage Options

• Room temperature: Keep leftovers out for no more than 2 hours.

• Refrigeration: Store in an airtight container up to 3 days.

• Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop with a splash of broth or cream to restore creaminess.

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Variations and Substitutions

• Use boneless chicken thighs for extra juiciness.

• Swap orzo with rice or small pasta like ditalini.

• Add spinach or kale for extra greens.

• For dairy-free: use coconut cream instead of heavy cream.

• For gluten-free: replace orzo with gluten-free pasta or rice.

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Frequently Asked Questions

Can I make this without Marsala wine?
Yes, use chicken broth or dry sherry. Flavor will differ but still delicious.

What’s the best substitute for orzo?
Rice, couscous, or small pasta shapes like farfalline work well.

Can I make it ahead of time?
Yes, but undercook the orzo slightly so it doesn’t get mushy when reheated.

Why is my sauce too thin?
Simmer longer or add a bit more Parmesan to thicken.

Can I add vegetables?
Absolutely! Peas, spinach, or zucchini pair perfectly.

How do I know when the chicken is done?
Check with a thermometer—it should read 165°F at the thickest part.

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Conclusion

This Marsala Chicken Orzo is the kind of meal that feels indulgent yet approachable. With its rich sauce, tender chicken, and creamy orzo, it’s bound to become a go-to in your weeknight dinner rotation. Try it once, and you’ll find yourself craving it again and again. Don’t forget to share your results—I’d love to hear how it turns out in your kitchen!

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