I’ve experienced nights when takeout seems like the only option, until I discovered how quickly this Marsala Chicken Orzo comes together. There’s something magical about a dish that transforms basic pantry ingredients into restaurant-worthy comfort food without hours of prep work. The rich Marsala wine sauce hugs every piece of tender orzo while the chicken stays juicy and flavorful, creating a meal that feels fancy but couldn’t be easier to master.
Table of Contents
Ingredients for Marsala Chicken Orzo
I always keep these ingredients on hand because this recipe has saved countless weeknight dinners at my house. The beauty of Marsala Chicken Orzo lies in its simplicity, using everyday ingredients that transform into something extraordinary. My go-to for Marsala wine is a dry cooking variety from the wine section at Trader Joe’s, and I’ve learned that choosing a decent quality bottle really does enhance the final flavor.
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup mushrooms, sliced (I recommend baby bellas for deeper flavor)
- 1/2 cup Marsala wine (dry cooking Marsala works best in my experience)
- 1 cup chicken broth, plus extra for adjusting consistency (low sodium gives you better control over seasoning)
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter (I usually use unsalted to manage salt levels)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish (pro tip: Italian flat-leaf parsley has more flavor than curly)
Step-by-Step Instructions
I recommend reading through all the steps before you start cooking so you can work smoothly through the process. In my experience, having everything prepped and ready makes this recipe come together beautifully without any stress.
Step 1: Season the chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large 12-inch skillet over medium-high heat until it shimmers slightly. Add the chicken and cook for 5 to 7 minutes per side until golden brown with a nice caramelized crust and the internal temperature reaches 165°F. Remove the chicken to a plate and set aside.
Step 2: Reduce heat to medium and melt the butter in the same skillet, scraping up any browned bits from the bottom. Add sliced mushrooms and cook for 4 to 5 minutes until they release their moisture and turn golden brown. Toss in the minced garlic and dried thyme, stirring constantly for about 1 minute until fragrant but not burned.
Step 3: Pour in the Marsala wine and use your spoon to scrape up all those flavorful browned bits stuck to the pan. Let the wine simmer for 2 to 3 minutes until it reduces slightly and the alcohol smell mellows out. This step builds incredible depth of flavor, so don’t rush it.
Step 4: Add chicken broth to the skillet and bring the mixture to a gentle simmer. Stir in the orzo pasta, making sure it’s submerged in the liquid. Cook for 8 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender but still has a slight bite. Keep an eye on the liquid level as orzo absorbs quite a bit. If it looks dry before the orzo is tender, add broth a quarter cup at a time.
Step 5: Reduce heat to low and stir in the heavy cream until the sauce becomes smooth and creamy. Slice the cooked chicken into half-inch thick strips and return it to the skillet, nestling it into the orzo to warm through for 2 to 3 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley before serving hot.
Perfect Pairings for Marsala Chicken Orzo
The rich, creamy sauce in this dish pairs beautifully with lighter sides that add freshness and balance to your plate.
Crisp Green Salad: A simple mixed greens salad with a bright lemon vinaigrette cuts through the richness of the Marsala sauce and adds a refreshing contrast that cleanses your palate between bites.
Garlic Roasted Broccoli: The slightly charred edges and garlicky notes of roasted broccoli complement the earthy mushrooms in the orzo while adding nutritious fiber and vitamins to round out your meal.
Warm Crusty Bread: A rustic baguette or Italian bread is perfect for soaking up every last drop of that incredible Marsala cream sauce, making sure nothing delicious goes to waste.
Sautéed Green Beans with Almonds: The crisp texture and nutty flavor of green beans almondine provides a lovely textural contrast to the creamy orzo and tender chicken.
Roasted Asparagus: Fresh asparagus spears roasted with a touch of olive oil and sea salt bring an elegant spring vegetable element that elevates this dish for special occasions while keeping things simple.
Storing and Reheating Your Leftovers
Store leftover Marsala Chicken Orzo in an airtight container in the refrigerator for up to 3 days. I recommend storing the chicken and orzo together since the flavors continue to meld and actually taste even better the next day.
To reheat, add a splash of chicken broth or cream to a skillet over medium-low heat, then gently warm the leftovers while stirring occasionally. The orzo may absorb some liquid as it sits, so adding a bit more moisture helps restore that creamy consistency. You can also reheat individual portions in the microwave for 1 to 2 minutes, stirring halfway through.
This dish tastes fantastic served over rice or with extra pasta if you’re feeding a crowd. In my experience, doubling the recipe works perfectly for meal prep, and the flavors hold up beautifully throughout the week. For another creamy chicken skillet option that works great for meal prep, try this Protein-Packed Garlic Cream Chicken Skillet.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay even more tender and juicy. Just adjust the cooking time slightly as thighs may need an extra minute or two.
What if I don’t have Marsala wine?
You can substitute with dry white wine plus a teaspoon of honey for sweetness, or use additional chicken broth with a splash of balsamic vinegar for depth.
Can I add vegetables directly to this dish?
Yes! Fresh spinach wilts beautifully when stirred in at the end, and mushrooms are already included. You can also add sun-dried tomatoes or peas for extra color and nutrition.
Marsala Chicken Orzo
Ingredients
Equipment
Method
- Season the chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large 12-inch skillet over medium-high heat until it shimmers slightly. Add the chicken and cook for 5 to 7 minutes per side until golden brown with a nice caramelized crust and the internal temperature reaches 165°F. Remove the chicken to a plate and set aside.
- Reduce heat to medium and melt the butter in the same skillet, scraping up any browned bits from the bottom. Add sliced mushrooms and cook for 4 to 5 minutes until they release their moisture and turn golden brown. Toss in the minced garlic and dried thyme, stirring constantly for about 1 minute until fragrant but not burned.
- Pour in the Marsala wine and use your spoon to scrape up all those flavorful browned bits stuck to the pan. Let the wine simmer for 2 to 3 minutes until it reduces slightly and the alcohol smell mellows out.
- Add chicken broth to the skillet and bring the mixture to a gentle simmer. Stir in the orzo pasta, making sure it’s submerged in the liquid. Cook for 8 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender but still has a slight bite. Keep an eye on the liquid level as orzo absorbs quite a bit. If it looks dry before the orzo is tender, add broth a quarter cup at a time.
- Reduce heat to low and stir in the heavy cream until the sauce becomes smooth and creamy. Slice the cooked chicken into half-inch thick strips and return it to the skillet, nestling it into the orzo to warm through for 2 to 3 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley before serving hot.
Notes
