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One-Pan Chicken Marsala Orzo

A creamy, savory one-pan meal featuring golden seared chicken and tender orzo pasta cooked in a rich mushroom and Marsala wine sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Coating
  • 1 lb chicken breast cut into 1-inch pieces
  • 0.5 cup flour all-purpose, for dredging
  • 1 tsp salt
  • 0.5 tsp black pepper
Sauce & Pasta
  • 4 tbsp unsalted butter divided
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 1 small shallot minced
  • 3 cloves garlic minced
  • 0.5 cup Marsala wine dry
  • 1.5 cups orzo pasta uncooked
  • 3 cups chicken broth
  • 0.33 cup parmesan cheese grated
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Skillet or Dutch Oven
  • Knife and cutting board
  • Wooden Spoon

Method
 

  1. Season chicken pieces with salt and pepper, then dredge in flour, shaking off excess.
  2. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat.
  3. Add chicken and sear until golden brown (3-4 mins). Remove chicken and set aside.
  4. Add remaining oil and butter to the pan. Add mushrooms and shallots, sautéing until browned (5-6 mins). Add garlic and cook 30 seconds.
  5. Pour in Marsala wine to deglaze, scraping up browned bits. Simmer 2 minutes.
  6. Stir in uncooked orzo and chicken broth. Bring to a boil, then reduce heat to simmer. Cover and cook 8-10 minutes until orzo is al dente.
  7. Return chicken to the pan. Stir in parmesan cheese and simmer 2 minutes until sauce thickens and chicken is cooked through.
  8. Garnish with parsley and serve immediately.

Notes

If sauce becomes too thick, splash in extra broth or water.