Marsala Chicken Orzo

I still remember the first time I made Marsala Chicken Orzo. It was a chilly autumn evening, and I had invited friends over without planning what to cook. Rummaging through my pantry, I found a bottle of Marsala wine left over from a tiramisu experiment, some orzo pasta, and chicken in the fridge. What started as a desperate improvisation has since become one of my most requested dishes.

Marsala Chicken Orzo combines the rich, slightly sweet flavor of Marsala wine with tender chicken and plump orzo pasta that soaks up all those magnificent flavors. This one-pot wonder carries the soul of traditional Italian cooking while being incredibly convenient for modern life. The dish transforms simple ingredients into something that tastes like you’ve spent hours in the kitchen, when in reality, it comes together in just about 30 minutes.

Why You’ll Fall in Love With This Marsala Chicken Orzo

There’s something magical about a recipe that’s both elegant enough for company yet simple enough for a weeknight dinner. Here’s why this Marsala Chicken Orzo deserves a permanent spot in your recipe collection:

• One-pot simplicity: Everything cooks in a single pan, meaning fewer dishes and more flavor as the orzo absorbs all the savory goodness.
• Balanced flavors: The slightly sweet Marsala wine complements the earthy mushrooms and savory chicken perfectly.
• Weeknight friendly: Ready in about 30 minutes, it’s quick enough for busy evenings but impressive enough for guests.
• Meal-in-one convenience: Protein, starch, and vegetables all in a single dish – just add a simple side salad if you want to round things out.
• Leftovers that improve: This dish actually tastes even better the next day as the flavors continue to meld.

Ingredients for Marsala Chicken Orzo

Serves 4

For the Chicken:

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, divided

For the Sauce and Pasta:

• 1 medium yellow onion, finely diced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• ¾ cup dry Marsala wine
• 2 cups chicken broth
• 1½ cups orzo pasta, uncooked
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice

Step-by-Step Cooking Instructions

Preparing the Chicken

1. Season the chicken: In a medium bowl, toss the chicken pieces with salt and pepper until evenly coated.
2. Sear the chicken: Heat the olive oil and 1 tablespoon of butter in a large, deep skillet over medium-high heat. Once hot, add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding).
3. Brown properly: Cook for 3-4 minutes without moving, then flip and cook for another 2 minutes. The chicken should be golden brown but not fully cooked through yet. Transfer to a plate and set aside.

Creating the Flavor Base

1. Sauté the aromatics: In the same pan, add the remaining tablespoon of butter. Add the diced onion and cook for 2-3 minutes until softened and translucent.
2. Cook the mushrooms: Add the sliced mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown.
3. Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.

Building the Sauce

1. Deglaze with Marsala: Pour in the Marsala wine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
2. Add liquids and pasta: Pour in the chicken broth, then add the uncooked orzo, dried thyme, and oregano. Stir to combine.
3. Return the chicken: Add the partially cooked chicken back to the pan, along with any accumulated juices.
4. Simmer until tender: Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook for 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and the chicken is cooked through.

Finishing Touches

1. Add creaminess: Stir in the heavy cream and Parmesan cheese until well incorporated and the sauce is smooth.
2. Brighten flavors: Add the fresh lemon juice and stir to combine.
3. Final seasoning: Taste and adjust seasoning with additional salt and pepper if needed.
4. Garnish: Sprinkle with fresh parsley before serving.

Tips, Variations, and Serving Suggestions

Pro Tips

• Don’t rush the mushrooms: Let them cook until they’ve released their moisture and started to brown for maximum flavor.
• Quality matters with Marsala: Use a good dry Marsala wine that you’d be happy to drink. Sweet Marsala will work in a pinch but will create a sweeter dish.
• Check your orzo: Different brands may cook at slightly different rates. Start checking at the 7-minute mark.
• Let it rest: Allow the dish to sit for 5 minutes after cooking. This helps the sauce thicken slightly and flavors to settle.

Delicious Variations

• Vegetable boost: Add baby spinach or peas in the last 2 minutes of cooking for added color and nutrition.
• Herb switch: Fresh rosemary or sage can replace thyme for a different aromatic profile.
• Protein swap: Try using boneless chicken thighs for richer flavor, or swap in Italian sausage for a heartier version.
• Lighter option: Replace the heavy cream with half-and-half or even a splash of pasta cooking water mixed with extra Parmesan for a lighter sauce.

Serving Suggestions

• Pair with a simple arugula salad dressed with lemon and olive oil.
• Serve with crusty Italian bread to soak up the delicious sauce.
• A glass of medium-bodied red wine like Chianti or Sangiovese makes an excellent accompaniment.

Nutritional Information (approximate per serving)

• Calories: 580
• Protein: 42g
• Carbohydrates: 40g
• Fat: 25g
• Fiber: 3g
• Sodium: 890mg

Make This Marsala Chicken Orzo Part of Your Recipe Rotation

There’s something deeply satisfying about creating a meal that feels like a warm hug on a plate. This Marsala Chicken Orzo delivers that comfort while also impressing with its rich flavors. Whether you’re cooking for family on a busy Tuesday or hosting friends for a casual dinner party, this dish strikes the perfect balance between effort and reward.

The beauty of this recipe is how it transforms everyday ingredients into something that feels special. The marriage of tender chicken, perfectly cooked orzo, and that velvety Marsala sauce creates a dish that will have everyone asking for seconds.

So next time you’re wondering what to make for dinner, reach for that bottle of Marsala and give this one-pot wonder a try. I promise it won’t be the last time you make it. From my kitchen to yours – buon appetito!