Creamy One-Pan Chicken Marsala Orzo

If you love the rich, savory flavors of classic Chicken Marsala but crave the comfort of a hearty pasta dish, this Chicken Marsala Orzo is about to become your new favorite weeknight dinner. It combines golden, pan-seared chicken, earthy mushrooms, and tender orzo pasta, all cooked together in a luscious, glossy Marsala wine sauce. It is a restaurant-quality meal made entirely in one skillet.

Traditional Chicken Marsala is typically served over mashed potatoes or plain pasta, but cooking the orzo directly in the sauce changes the game entirely. The starch from the pasta releases into the broth, thickening the Marsala sauce naturally and coating every single grain of orzo in savory, buttery goodness. It creates a creamy texture similar to risotto, but without the constant stirring.

Why You Will Love This Recipe:

• One-Pan Wonder: Less cleanup means more time to enjoy your meal.
• Big Flavor: The combination of sweet Marsala wine, salty parmesan, and earthy mushrooms is unbeatable.
• Quick & Easy: Ready in roughly 30 minutes, making it perfect for busy evenings.
• Comfort Food: It is warm, creamy, and incredibly satisfying.

The Secret to the Sauce

The soul of this dish lies in the Marsala wine. Marsala is a fortified wine from Sicily that comes in dry and sweet varieties. For savory dishes like this, a Dry Marsala is usually preferred, as it adds a deep, caramelized richness without being cloyingly sweet. However, if you only have sweet Marsala on hand, it works too—just be sure to balance it with enough salt and perhaps a splash of heavy cream or lemon juice.

When you deglaze the pan with the wine, make sure to scrape up the “fond”—those brown bits stuck to the bottom of the skillet after searing the chicken. That is pure flavor gold that will infuse the entire pot of orzo with a savory depth that stock alone cannot provide.

Ingredients

Gather these simple ingredients to create this Italian-American masterpiece:

The Protein & Produce:

• 1 lb Boneless, Skinless Chicken Breasts: Cut into bite-sized 1-inch pieces or thin cutlets.
• 8 oz Cremini or Button Mushrooms: Sliced. Cremini (baby bellas) offer a deeper flavor.
• 3 cloves Garlic: Minced finely.
• 1 Shallot or Small Onion: Finely diced for aromatics.
• Fresh Parsley: Chopped, for a bright, herby finish.

The Pantry Staples:

• 1.5 cups Dry Orzo Pasta: Uncooked.
• 1/2 cup Dry Marsala Wine: The star ingredient. Do not substitute with cooking wine if possible; real wine makes a huge difference.
• 3 cups Chicken Broth: Low sodium is best so you can control the saltiness.
• 1/2 cup All-Purpose Flour: For dredging the chicken.
• 4 tbsp Unsalted Butter: Divided use.
• 2 tbsp Olive Oil: For searing.
• 1/3 cup Parmesan Cheese: Grated, plus more for serving.
• Salt & Black Pepper: To taste.

Instructions

Follow these steps to layer the flavors perfectly in a single pan.

1. Prep the Chicken: Season the chicken pieces generously with salt and pepper. Place the flour in a shallow bowl and lightly dredge the chicken, shaking off any excess. This flour coating helps thicken the sauce later and protects the chicken from drying out.
2. Sear the Chicken: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken in a single layer (do not overcrowd; do it in batches if necessary). Cook for 3-4 minutes per side until golden brown. Remove chicken from the pan and set aside. It doesn’t need to be fully cooked through yet.
3. Sauté the Vegetables: Add the remaining 1 tablespoon of oil and 1 tablespoon of butter to the same pan. Add the sliced mushrooms and shallots. Sauté for 5-6 minutes until the mushrooms release their liquid and become browned. Add the minced garlic and cook for just 30 seconds until fragrant.
4. Deglaze the Pan: Pour in the Marsala wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly and concentrate the flavor.
5. Simmer the Orzo: Stir in the uncooked orzo and the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 8-10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
6. Combine & Finish: When the orzo is al dente and most of the liquid is absorbed (it should look creamy, not dry), return the chicken and any resting juices to the pan. Stir in the remaining 2 tablespoons of butter and the parmesan cheese. Simmer for another 2-3 minutes until the chicken is cooked through and the sauce is glossy and thick.
7. Serve: Taste and adjust salt and pepper if needed. Garnish with fresh chopped parsley and serve hot.

Tips for Success

Here are a few professional tips to ensure your Marsala Orzo is perfect:

Don’t Rinse the Orzo

Unlike rice where you might want to rinse off starch, here we want that starch. It emulsifies with the butter and broth to create a sauce that coats the back of a spoon. Rinsing the orzo will result in a watery sauce.

Mushroom Matters

Don’t wash your mushrooms under running water; they soak up moisture like sponges and won’t brown properly. Instead, wipe them clean with a damp paper towel or cloth.

Liquid Ratio

Orzo is thirsty! If you find the liquid has evaporated before the pasta is tender, add a splash more broth or water, 1/4 cup at a time. The final consistency should be loose and creamy, as it will thicken rapidly as it cools.

Variations to Try

Customizing this dish is easy. Here are some popular tweaks:

Creamy Dreamy: For an extra decadent version, splash in 1/4 cup of heavy cream right at the end when you add the parmesan cheese.

Green Boost: Stir in 2 cups of fresh baby spinach during the last minute of cooking. The heat of the pasta will wilt it perfectly, adding nutrition and color.

Alcohol-Free: If you cannot use alcohol, substitute the Marsala wine with additional beef or chicken broth mixed with a tablespoon of balsamic vinegar to mimic the acidity and depth, though the flavor profile will shift slightly.

Serving Suggestions

This dish is a complete meal in a bowl, but it pairs beautifully with:

• Crusty Bread: A baguette or garlic bread is essential for mopping up that leftover savory sauce.
• Green Salad: A simple arugula salad with lemon vinaigrette cuts through the richness of the buttery sauce.
• Roasted Asparagus: The bitterness of asparagus complements the sweet earthiness of the Marsala mushrooms perfectly.

Cultural Context

Chicken Marsala is an Italian-American staple that dates back to the 19th century, likely popularized by English families living in western Sicily where Marsala wine is produced. When Italian immigrants brought their culinary traditions to America, the dish evolved. The traditional version features thin scallopini of chicken, but adapting it into a pasta dish is a modern “one-pot” evolution that fits the busy American lifestyle. It retains the soul of the original—the sweet wine and earthy mushrooms—while adding the heartiness of pasta to feed a crowd.

This Chicken Marsala Orzo brings the elegance of a date-night dinner into the realm of practical, everyday cooking. It is proof that you don’t need hours in the kitchen to create something deeply flavorful and impressive.