Marsala Chicken Orzo

What the heck is this magic?

So I was craving both chicken marsala AND a good pasta dish one night when I was too lazy to decide between them. Then it hit me – why not combine them? This dish takes all those amazing marsala flavors – the wine, the mushrooms, that silky sauce – and pairs them with tender chicken and creamy orzo pasta. It’s basically comfort food that thinks it’s fancy. And the best part? One pan, minimal effort, maximum satisfaction. Thank me later.

Why You’ll Love This Recipe

I’m not gonna oversell this, but this recipe might actually change your life:

• It’s a total “impressive dinner” cheat code. Looks and tastes like you spent hours, when it’s actually pretty simple.
• That marsala wine sauce is RIDICULOUS – savory, slightly sweet, silky, and it soaks into the orzo perfectly.
• The chicken stays juicy because we’re not overcooking it (unlike my mom’s chicken growing up – love you, Mom).
• It’s a complete meal in one pan, which means fewer dishes. You’re welcome.
• Mushrooms get all caramelized and absorb the wine like little flavor sponges.
• Leftovers taste even better the next day (if they survive that long).
• People think marsala is fancy, so you automatically get gourmet points.

The Good Stuff You’ll Need

For the Chicken:

• 1½ pounds boneless, skinless chicken breasts or thighs (I prefer thighs – juicier and harder to mess up)
• Salt and black pepper (don’t be shy with these)
• ½ cup all-purpose flour (for dredging)
• 2 tablespoons olive oil (the good stuff if you’ve got it)
• 2 tablespoons butter (real butter, not that fake stuff)

For the Marsala Magic:

• 1 large shallot, finely diced (or half an onion if that’s all you’ve got)
• 3 cloves garlic, minced (or 5 if you’re like me)
• 8 oz mushrooms, sliced (cremini/baby bellas work best, but button mushrooms work too)
• ¾ cup dry Marsala wine (don’t use the sweet stuff meant for desserts)
• 1½ cups chicken broth (low sodium, so you control the salt)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 bay leaf (optional, but adds a nice depth)
• ¼ cup heavy cream (makes everything better)

For the Orzo:

• 1½ cups uncooked orzo pasta (that’s the little rice-shaped pasta for the uninitiated)
• ½ cup grated Parmesan cheese, plus more for serving (freshly grated is best)
• 2 tablespoons fresh parsley, chopped (for looking fancy at the end)
• Optional but amazing: zest of half a lemon

PIN IT

Let’s Do This

Prep the Chicken (10 minutes):

1. If you’re using chicken breasts and they’re super thick, place them between plastic wrap and give them a few whacks with a heavy skillet to even them out. No need to flatten completely – just make them somewhat even.
2. Cut chicken into cutlets or large chunks – whatever your preference. Season BOTH sides generously with salt and pepper.
3. Put flour on a plate and dredge the chicken pieces, shaking off excess. We just want a light coating – not trying to make fried chicken here.

Brown the Chicken (8 minutes):

1. Heat a large, deep skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter.
2. Once the butter stops foaming, add your chicken pieces without crowding the pan (work in batches if needed). This is important – crowded chicken steams instead of browns, and we need that golden crust.
3. Cook about 3-4 minutes per side until golden brown. It doesn’t need to be cooked through – it’ll finish cooking later. Transfer to a plate.

Create the Marsala Sauce (10 minutes):

1. In the same pan (don’t clean it – those brown bits are FLAVOR), add the remaining tablespoon of butter.
2. Add shallots and cook for 2 minutes until softened. Add garlic and cook for another 30 seconds. Don’t burn the garlic or you’ll have to start over (learned that the hard way).
3. Toss in the mushrooms with a pinch of salt. Cook until they release their liquid and start to brown, about 5 minutes. Don’t stir too much – let them get golden.
4. This is the good part: Pour in the Marsala wine and scrape up all those brown bits from the bottom of the pan. Let the wine bubble and reduce by half, about 3 minutes. It’ll smell AMAZING.
5. Add the chicken broth, thyme, and bay leaf if using. Bring to a simmer.

Add the Orzo and Finish (15 minutes):

1. Stir in the uncooked orzo. Make sure it’s all submerged in the liquid.
2. Nestle the chicken pieces back into the pan, on top of the orzo.
3. Cover the pan and reduce heat to medium-low. Let it simmer gently for about 10-12 minutes, until the orzo is tender and has absorbed most of the liquid. Check halfway through – if it looks too dry, add a splash more broth.
4. Once the orzo is tender and the chicken is cooked through (165°F internal temp if you’re checking), remove the pan from heat.
5. Fish out the bay leaf. Stir in the heavy cream, Parmesan cheese, and lemon zest if using. Let it sit for 2 minutes to thicken slightly.
6. Taste for seasoning – add more salt and pepper if needed.
7. Sprinkle with fresh parsley before serving.

Serving Suggestions

• A simple green salad with lemon vinaigrette cuts through the richness perfectly. Nothing complicated – just greens, olive oil, lemon juice, salt, and pepper.
• Crusty bread for sopping up that sauce is practically mandatory in my house.
• If you’re feeling fancy, roasted asparagus or broccolini on the side adds color and makes you feel virtuous about your vegetable intake.
• A glass of the same Marsala you used in the dish is lovely, or a medium-bodied red like Chianti or Pinot Noir.
• For a dinner party, serve it straight from the pan at the table for that rustic, family-style vibe that makes everyone feel comfortable.

Switch It Up

Got the basic idea but want to customize? Try these twists:

• Herby Version: Add a handful of fresh herbs like basil, oregano, and rosemary along with the thyme.
• Extra Luxe: Stir in a few tablespoons of mascarpone instead of heavy cream at the end. It’s ridiculously good.
• Veggie Packed: Add peas, spinach, or asparagus pieces in the last few minutes of cooking.
• Sun-Dried Action: Throw in some chopped sun-dried tomatoes with the mushrooms for a tangy twist.
• Prosciutto Please: Crisp up some prosciutto bits first, set aside, then sprinkle on top before serving for a salty crunch factor.
• Spicy Spin: Add a pinch of red pepper flakes when you add the garlic for a little heat.

Storage & Reheating Tips

• This will keep in the fridge for up to 3 days in an airtight container.
• The orzo will soak up more liquid as it sits, so when reheating, add a splash of chicken broth or water to loosen it back up.
• Reheat gently on the stovetop over medium-low heat or in the microwave at 70% power, stirring occasionally.
• Don’t freeze this one – cooked pasta gets weird when frozen and thawed.
• To refresh leftovers, a squeeze of lemon juice and a sprinkle of fresh Parmesan works wonders.

PIN IT

Questions People Actually Ask

Q: Can I use chicken tenders instead of breasts or thighs?
A: Absolutely! They cook even faster, so just keep an eye on them during the initial browning – probably only need 2 minutes per side.

Q: I don’t have Marsala wine. What can I substitute?
A: A dry sherry works pretty well. In a pinch, use red wine with a teaspoon of honey mixed in. It won’t be exactly the same, but it’ll still be delicious. If you need to go alcohol-free, use chicken broth with a splash of balsamic vinegar and a teaspoon of honey.

Q: My sauce is too thin! Help!
A: No worries. Just remove the chicken, crank up the heat, and let it bubble away uncovered for a few minutes to reduce. The sauce will continue to thicken as it cools too.

Q: Can I make this ahead for a dinner party?
A: You can prep components ahead (like browning the chicken and mushrooms), but I wouldn’t fully cook it in advance as the orzo will continue absorbing liquid and might get mushy. However, this dish reheats pretty well if you need to make it earlier the same day.

Q: I’m not a mushroom fan. Can I leave them out?
A: You can, but they add a lot of flavor. Consider finely chopping them so they “disappear” into the sauce. If you’re dead set against them, try adding some finely diced carrots and celery with the shallots for depth of flavor.

Q: Can I use bone-in chicken thighs?
A: Yes, but brown them longer initially (about 5-6 minutes per side) and expect to add about 10 minutes to the final cooking time. Check that they reach 165°F before serving.

Print