When comfort food calls, this creamy Marsala Chicken Orzo answers like an old friend. It’s the kind of dish you make once and then crave forever. Think tender golden chicken nestled in a luscious sauce infused with earthy mushrooms, fragrant thyme, and the rich depth of Marsala wine.
The orzo soaks up every bit of that flavor, transforming into a creamy, risotto-like dream with half the effort. Whether you’re cooking for a date night in or simply want to treat yourself after a long day, this one-pan wonder brings both elegance and ease to your table.
You don’t need to be a professional chef to pull it off—just a bit of love, a good skillet, and a glass of wine (optional for sipping, required for cooking!).
Why You’ll Love This Recipe
- It’s a one-pan meal that feels fancy but is super doable.
- Creamy, cozy, and full of deep, savory flavor.
- Ready in under 45 minutes from start to finish.
- Perfect for both busy weeknights and laid-back weekends.
Marsala Chicken Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serves: 4
- Equipment Needed: Large skillet, wooden spoon, knife, cutting board
Ingredients
- 1 pound boneless, skinless chicken breasts – Lean protein that sears beautifully and soaks up the flavorful sauce.
- 1 cup orzo pasta – Acts like a tiny pasta but cooks like a grain; creates a creamy texture that absorbs all the flavor.
- 1 cup mushrooms, sliced – Adds earthiness and umami depth.
- 1/2 cup Marsala wine – Brings rich, slightly sweet complexity that elevates the sauce.
- 1 cup chicken broth – Adds savory base and helps cook the orzo.
- 1/2 cup heavy cream – Gives the dish its dreamy, velvety finish.
- 2 tablespoons olive oil – Used to sear the chicken and build flavor.
- 1 tablespoon butter – Adds richness and helps brown the mushrooms.
- 2 cloves garlic, minced – Aromatic backbone for depth of flavor.
- 1 teaspoon dried thyme – Adds a fragrant, herbal note that ties everything together.
- Salt and pepper to taste – Essential seasoning to bring it all to life.
- Fresh parsley, chopped – Bright, fresh finish for balance and color.
Instructions
- Cook the Chicken: Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden and cooked through. Remove and set aside.
- Prepare the Mushrooms: In the same skillet, melt the butter. Add mushrooms and sauté for 4-5 minutes until browned. Stir in garlic and thyme, cooking for 1 more minute until fragrant.
- Deglaze with Marsala Wine: Pour in the Marsala wine, scraping up any golden bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
- Cook the Orzo: Add chicken broth and bring to a simmer. Stir in the orzo and cook uncovered for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid mostly absorbed.
- Finish the Dish: Lower the heat and stir in the heavy cream until the sauce is creamy and well combined. Return the chicken to the skillet and spoon sauce over the top. Adjust seasoning as needed.
- Serve: Garnish with chopped parsley and serve warm, straight from the skillet.
Variations to Try
- Swap orzo for arborio rice or small pasta shells.
- Use boneless thighs instead of breasts for extra juiciness.
- Add spinach or kale for a pop of greens.
- Try cremini or shiitake mushrooms for deeper flavor.
Storing Leftovers & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Microwave works too—just cover and reheat in short bursts.
Pro Tips
- Flatten chicken breasts slightly for even cooking.
- Deglazing is key—don’t skip scraping up the browned bits (that’s where the flavor hides!).
- Let orzo sit for 2-3 minutes after cooking to absorb the final bit of liquid and thicken naturally.
- Fresh thyme can be used instead of dried for an extra herbal punch.
Marsala Chicken Orzo is one of those meals that feels special without asking for much. It delivers big on flavor with minimal cleanup, making it a new favorite for busy cooks and comfort-seekers alike. Whether you’re treating guests or just winding down on a Tuesday, this dish will leave you full, happy, and reaching for seconds. Don’t forget the parsley on top—a little green makes everything feel fancier!
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Marsala Chicken Orzo
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb chicken breasts
- 1 cup orzo
- 1 cup mushrooms
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves
- 1 tsp dried thyme
- Salt & pepper
- Fresh parsley (for garnish)
Instructions
- Cook the Chicken: Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden and cooked through. Remove and set aside.
- Prepare the Mushrooms: In the same skillet, melt the butter. Add mushrooms and sauté for 4-5 minutes until browned. Stir in garlic and thyme, cooking for 1 more minute until fragrant.
- Deglaze with Marsala Wine: Pour in the Marsala wine, scraping up any golden bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
- Cook the Orzo: Add chicken broth and bring to a simmer. Stir in the orzo and cook uncovered for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid mostly absorbed.
- Finish the Dish: Lower the heat and stir in the heavy cream until the sauce is creamy and well combined. Return the chicken to the skillet and spoon sauce over the top. Adjust seasoning as needed.
- Serve: Garnish with chopped parsley and serve warm, straight from the skillet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
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