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Marsala Chicken Orzo

A rich, savory one-pan meal featuring golden-brown chicken cutlets, tender mushrooms, and plump orzo pasta simmered in a creamy, glossy Marsala wine sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Prep
  • 2 large boneless, skinless chicken breasts halved to make 4 cutlets
  • 0.25 cup all-purpose flour
  • 1 tsp salt divided
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 2 tbsp olive oil
Sauce & Orzo
  • 3 tbsp unsalted butter divided
  • 8 oz Cremini or baby bella mushrooms sliced
  • 1 medium shallot finely diced
  • 3 cloves fresh garlic minced
  • 0.75 cup Dry Marsala wine
  • 2.5 cups low-sodium chicken broth
  • 0.25 cup heavy cream
  • 1 cup dry orzo pasta
  • 0.25 cup Parmesan cheese grated
  • 1 handful fresh parsley chopped, for garnish

Equipment

  • Large deep skillet
  • Meat Mallet (optional)
  • Wooden Spoon
  • Cutting board

Method
 

  1. Dredge chicken cutlets in a mixture of flour, 1/2 tsp salt, pepper, and garlic powder.
  2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden. Remove and set aside.
  3. Melt remaining 2 tbsp butter in the skillet. Add mushrooms and let brown undisturbed for 3 minutes, then stir and cook 3 more minutes.
  4. Add shallots, cooking for 2 minutes, followed by minced garlic for 30 seconds.
  5. Pour in Marsala wine to deglaze, scraping brown bits from the pan. Simmer until reduced by half.
  6. Stir in chicken broth, heavy cream, remaining 1/2 tsp salt, and dry orzo. Bring to a gentle simmer.
  7. Cook for 10-12 minutes on medium-low, stirring frequently to prevent sticking, until orzo is tender.
  8. Stir in Parmesan cheese. Return chicken to the skillet, garnish with parsley, and serve immediately.

Notes

If the sauce becomes too thick while the orzo cooks, add a splash of extra chicken broth. Ensure you stir frequently so the pasta doesn't stick to the bottom.