Marsala Chicken Orzo Skillet

A creamy one-pan Marsala Chicken Orzo is the kind of meal that satisfies every craving on a chilly night. The orzo soaks up all the savory Marsala wine sauce while mushrooms and juicy chicken mingle in one skillet for minimal fuss and maximum flavor. Every bite tastes like your favorite Italian-American restaurant at home.

I tried this recipe after a long day at work and was amazed by how quickly it came together. The leftovers were even better the next day for lunch.

Ingredients

• Chicken breasts: provide protein and stay tender when cooked just right Choose ones that are evenly sized for even cooking
• Orzo pasta: soaks up all the sauce and gives a creamy, risotto-like texture Look for orzo in the pasta aisle and pick one with a golden color
• Mushrooms: add savory earthiness and soak up the wine flavor Choose firm mushrooms with tight caps and avoid any that look slimy
• Marsala wine: gives the sauce a deep sweet and savory note Choose a dry Marsala for classic flavor and avoid cooking wine if possible
• Chicken broth: creates the sauce base Low sodium versions are best so you can control seasoning
• Heavy cream: finishes the sauce and makes it silky Look for cream with a fresh smell and no additives
• Olive oil: helps brown the chicken and adds richness Use extra virgin for best taste
• Butter: gives extra flavor to the mushrooms Real butter wins out for the best flavor
• Garlic: brings aromatic depth always use fresh cloves for best results
• Dried thyme: complements the earthy mushrooms and wine Pick a jar that’s still fragrant skip anything old or faded
• Salt and pepper: balance all the flavors Always taste and adjust
• Fresh parsley: brightens up the dish at the end Choose green vibrant leaves for garnish

Step-by-Step Instructions

Cook the Chicken:

Pat chicken breasts dry and season both sides with salt and pepper Press the seasoning in so it sticks Heat olive oil in a large skillet over medium high until shimmering Place chicken in the pan and cook without moving for six minutes You want a deep golden crust Flip and cook for another five to seven minutes or until cooked through The center should be opaque and juices run clear Remove chicken to a plate and cover loosely

Prepare the Mushrooms:

Drop butter into the same skillet letting it melt as you swirl the pan Add sliced mushrooms in a single layer Do not crowd the pan Let them cook undisturbed for three minutes so they brown Stir and cook another two to three minutes until golden Stir in minced garlic and dried thyme letting the aromatics cook for one minute until you smell the fragrance rising

Deglaze with Marsala Wine:

Pour in Marsala wine and use a wooden spoon to scrape up all the browned bits stuck to the bottom Let the wine bubble and reduce for two to three minutes The sauce will darken and smell sweet

Cook the Orzo:

Pour chicken broth into the skillet and stir Bring everything to a gentle simmer Stir in the orzo in even layers Make sure it is submerged so it cooks evenly Keep the heat on medium low and stir every couple of minutes This prevents sticking Let it cook for eight to ten minutes until the orzo is tender with just a hint of chew

Finish the Dish:

Turn the heat down to low Stir in heavy cream until the sauce turns creamy and glossy Add cooked chicken back into the pan along with any juices on the plate Let everything heat through for two minutes Taste and adjust salt and pepper as needed

Serve:

Scatter fresh parsley over the pan Slice the chicken if you like Serve big spoonfuls hot so you get chicken mushrooms and creamy orzo in every bite

Pin

I always love the way Marsala wine lifts the sauce I remember the first time I made this dish my kitchen filled with that unmistakable aroma and my family gathered around the stove eager for dinner before it was even ready

Storage Tips

Once cooled store leftovers in an airtight container in the refrigerator They should keep well for up to three days If the sauce thickens after chilling add a splash of broth or water when reheating on the stove over low heat to bring back the creaminess Orzo soaks up liquid so gentle reheating helps preserve the texture

Ingredient Substitutions

If you do not have Marsala wine a dry sherry or white wine works in a pinch but you’ll miss some of the classic flavor For mushrooms cremini or baby bellas are flavorful but white button mushrooms are just fine You can swap chicken thighs for breasts if you prefer juicier meat and even gluten free orzo if needed

Serving Suggestions

This dish tastes great on its own but I love adding a crisp green salad dressed with lemon and olive oil and a hunk of warm bread to soak up extra sauce For a colorful meal add some steamed green beans or roasted broccoli on the side

Pin

Cultural and Historical Context

Marsala wine hails from Sicily and gives so many classic Italian-American dishes their signature flavor Chicken Marsala is a restaurant favorite in the United States and this orzo twist lets you enjoy all that comfort food nostalgia in your own kitchen Marsala lends a sweet yet earthy backbone that stands out in every bite

Recipe FAQs

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal since they cook quickly and stay tender in the creamy Marsala sauce.

→ Can I substitute another pasta for orzo?

Yes, small pasta shapes like ditalini or pearl couscous can be used, but adjust liquid and cooking time as needed.

→ What mushrooms are best?

White button or cremini mushrooms provide a mild, earthy flavor that blends well with the Marsala and chicken.

→ Is there a non-alcoholic alternative to Marsala wine?

Use additional chicken broth with a touch of grape juice or balsamic vinegar to mimic Marsala’s complexity.

→ Can I make this dish ahead of time?

Yes, it reheats well on the stovetop with a splash of extra broth or cream if the orzo absorbs too much liquid.