Name: Ultimate Marsala Chicken Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 – 2 lbs total), sliced horizontally into 1/2-inch thick cutlets; 1/2 cup all-purpose flour, for dredging; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper, freshly ground, plus more to taste; 2 tablespoons olive oil, divided; 2 tablespoons unsalted butter, divided; 10 oz cremini mushrooms, thinly sliced; 2 large shallots, finely minced (about 1/2 cup); 4 cloves garlic, minced; 1 cup dry Marsala wine; 3 cups low-sodium chicken broth, plus extra if needed; 1/2 cup heavy cream; 1 teaspoon dried thyme; 1.5 cups orzo pasta; 1/2 cup fresh parsley, finely chopped, for garnish; 1/4 cup grated Parmesan cheese, plus extra for serving

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Ultimate Marsala Chicken Orzo: Quick & Flavorful Dinner

Warm, comforting, and ready in about 30–40 minutes, this Ultimate Marsala Chicken Orzo brings together tender, seared chicken, earthy mushrooms, and a silky Marsala cream sauce spooned over nutty orzo. It’s the kind of weeknight dinner that feels special without hours in the kitchen — perfect for a cozy night in or an easy dinner party. If you like simple, saucy chicken dinners, you might also enjoy a different quick chicken idea from our site: a quick lemon pepper chicken guide.

Why make this recipe
This dish stands out for several reasons:

It’s one-pan friendly: minimal cookware, maximum flavor.
A balanced meal in one skillet — protein, starch, and veggies together.
Marsala wine and cream create a decadent sauce that still feels homey and approachable.

Step-by-Step Guide to Making Ultimate Marsala Chicken Orzo

Ingredients

4 boneless, skinless chicken breasts (about 1.5 – 2 lbs total), evenly sliced horizontally into 1/2-inch thick cutlets
1/2 cup all-purpose flour, for dredging
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, freshly ground, plus more to taste
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
10 oz cremini mushrooms, wiped clean and thinly sliced
2 large shallots, finely minced (about 1/2 cup)
4 cloves garlic, minced
1 cup dry Marsala wine
3 cups low-sodium chicken broth, plus extra if needed
1/2 cup heavy cream
1 teaspoon dried thyme
1.5 cups orzo pasta
1/2 cup fresh parsley, finely chopped, for garnish
1/4 cup grated Parmesan cheese, plus extra for serving

Directions

Pat chicken dry and slice horizontally into 1/2-inch thick cutlets. Season with salt and pepper.
In a shallow dish, combine flour, salt, and black pepper. Dredge chicken cutlets in the flour mixture.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken cutlets for 3–4 minutes per side or until golden brown and cooked through. Remove and set aside, tented with foil.
In the same skillet, reduce heat to medium. Add remaining olive oil and butter. Sauté sliced mushrooms for 5–7 minutes until they are browned.
Add minced shallots and cook for 2–3 minutes until softened, then add garlic and cook for another minute until fragrant.
Pour in the Marsala wine, deglazing the pan and simmering for 3–5 minutes until reduced by half.
Add chicken broth, dried thyme, salt, and pepper. Bring to a gentle simmer.
Stir in orzo pasta and simmer, stirring frequently, for 10–15 minutes until al dente, adding more chicken broth as needed.
Stir in heavy cream until smooth and creamy.
Nestle the seared chicken back into the skillet, warm for 2–3 minutes. Adjust seasoning and stir in half of the parsley.
Serve immediately, garnished with remaining parsley and Parmesan cheese.

Detailed technique and timing (expanded steps and tips)

Prepping the chicken: Slicing chicken breasts into thin cutlets ensures quick, even cooking and a tender result. Patting the chicken dry before seasoning helps the flour adhere and promotes a golden crust when seared. If your breasts are uneven, use a meat mallet gently to even them out.
Dredging and searing: Tossing the cutlets in a seasoned flour creates a light crust and a slight thickening agent for the sauce later. Heat the skillet thoroughly before adding oil so the chicken sizzles on contact; this gives you a better sear. Don’t overcrowd the pan — sear in batches if needed.
Flavor base (mushrooms, shallots, garlic): Cremini mushrooms bring an earthy depth that complements the sweet nuttiness of Marsala. Cook until the mushrooms release their moisture and the edges brown; this caramelization is where much of the sauce’s savory complexity comes from. Add shallots next (they’re milder and sweeter than onions) and garlic at the end so it won’t burn.
Deglazing with Marsala: Pouring Marsala into the hot pan scrapes up browned bits (fond) and dissolves the concentrated flavors stuck to the bottom. Let it reduce by half so the concentrated wine flavor infuses the sauce without being boozy.
Cooking the orzo in the sauce: Adding broth and the orzo lets the pasta cook and absorb flavor right in the skillet, which saves time and results in a creamier finish than cooking orzo separately. Stir frequently and monitor liquid — orzo can soak up broth quickly; keep some extra chicken broth warm on the side.
Finishing with cream and herbs: Heavy cream enriches the sauce and softens the wine’s acidity while parsley brightens the whole dish. Stir in Parmesan at the end to add umami and help the sauce cling to the orzo and chicken.

How to make this faster or make-ahead friendly

For faster weeknight assembly, slice the chicken and chop mushrooms and shallots in advance. Keep them refrigerated in airtight containers for up to 24 hours. You can also brown the chicken ahead, cool, and refrigerate; reheat briefly in the skillet before serving.
Leftover Marsala sauce can be gently reheated with a splash of broth to loosen before adding leftover orzo and warmed chicken.

Best Way to Store Ultimate Marsala Chicken Orzo

Refrigeration: Store in an airtight container in the refrigerator for up to 3–4 days at 40°F (4°C) or below.
Freezing: Freeze in freezer-safe containers for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth to restore creaminess, or microwave in short bursts, stirring between intervals until heated through.

Serving Suggestions for Ultimate Marsala Chicken Orzo

Serve family-style directly from the skillet with a big spoon for rustic presentation; sprinkle extra parsley and grated Parmesan so everyone can season to taste.
Add a crisp, acidic contrast: a simple arugula salad dressed with lemon and olive oil or a quick shaved fennel and citrus salad brightens the plate.
For a heartier meal, offer roasted asparagus or green beans tossed with lemon zest and toasted almonds.
Wine pairing: A lightly oaked Chardonnay or a medium-bodied Pinot Noir complements the mushroom and Marsala notes nicely.

tips to make Ultimate Marsala Chicken Orzo
Q: How do I keep the chicken moist?
A: Sear quickly over medium-high heat to form a crust, and don’t overcook the thin cutlets — they only need about 3–4 minutes per side. Tent with foil while you make the sauce so they rest and stay juicy.

Q: What if my sauce looks too thin?
A: Let it simmer uncovered a few extra minutes to reduce, or whisk in a teaspoon of cornstarch mixed with a little cold water and simmer until thickened (add only a small amount at a time).

Q: Can I make this dairy-free?
A: Replace heavy cream with full-fat coconut milk and omit the Parmesan, or use a dairy-free cream alternative; the flavor will shift but the texture can remain silky.

Variations

Mushroom-forward vegetarian version: Replace the chicken with extra cremini or a mix of cremini and shiitake, and use vegetable broth. Sear the mushrooms until very caramelized for maximum depth.
Lighter option with white wine and Greek yogurt: Use a dry white wine or reduce the Marsala to a splash, and finish with a spoonful of strained Greek yogurt off-heat for creaminess with fewer calories.

FAQ
Q: Can I use regular pasta instead of orzo?
A: Yes — small shapes like ditalini or shells work best. Adjust cooking time and broth amount as needed since shapes vary in absorption.

Q: Is Marsala necessary, or can I substitute something else?
A: Marsala adds a distinctive sweet, nutty flavor. If unavailable, try a dry white wine with a splash of balsamic vinegar for a hint of sweetness, or use a fortified wine you enjoy, adjusting quantity to taste.

Q: How can I make this recipe gluten-free?
A: Use a gluten-free flour blend for dredging and swap orzo for a gluten-free little pasta or for cooked gluten-free grains like quinoa. Ensure all other ingredients are certified gluten-free.

What to watch for while cooking

Over-reduction: When simmering Marsala or broth, watch the pan so the liquid doesn’t evaporate completely — you want a saucy finish, not a dry skillet.
Orzo texture: Orzo should be al dente — tender with a little bite. Taste as you approach the shorter end of the suggested cooking window and add broth if needed.

Notes on ingredient choices

Marsala wine: Opt for a dry Marsala for a savory sauce; sweet Marsala will produce a noticeably sweeter finish.
Cremini mushrooms: They add a deeper, meatier flavor than white button mushrooms; if using wild mushrooms, reduce salt slightly and emphasize their earthy character.

Leftovers and reheating tips

To revive leftover orzo that has soaked up sauce, add 2–3 tablespoons of chicken broth (or more) per serving when reheating on the stovetop and stir over low heat until saucy again. A splash of cream can re-emulsify the sauce, but warm it gently to prevent separation.
For freezing, portion into single-serve containers to thaw and reheat quickly without overcooking.

Quick checklist before serving

Season to taste with salt and pepper after adding cream — dairy can soften seasoning.
Finish with fresh parsley and a generous grating of Parmesan for brightness and umami.
Taste the sauce for balance: a squeeze of lemon or a light splash of sherry vinegar can cut through richness if needed.

Additional pairing ideas

Bread: A warm crusty loaf or garlic-rubbed bread to mop up sauce.
Vegetables: Quick pan-roasted broccolini or lemony sautéed spinach are excellent companions.

FAQs (varied formats)

Q: How long does the whole recipe take from start to finish?
A: Plan for about 30–40 minutes including prep and cooking if you’re working efficiently.
Q: Can I use chicken thighs instead of breasts?
Yes — boneless, skinless thighs add richness and stay moist. Reduce searing time slightly and ensure they reach 165°F internal temperature.
Q: What if my Marsala has a stronger flavor?
Use less Marsala to start (try 1/2 cup) and let it reduce; adjust with broth and a touch of cream until flavors are balanced.
Q: Storage tip: will the orzo dry out?
If stored properly in an airtight container with sauce, it will hold for 3–4 days; loosen with warm broth when reheating.

Final serving pointers

Serve immediately, piping hot, with extra Parmesan on the side. The contrast between the rich sauce and a bright salad or lemony vegetable will keep the plate balanced and appealing.

Conclusion

This Ultimate Marsala Chicken Orzo brings together speed, comfort, and restaurant-quality flavor in one skillet — perfect for weeknights or a low-key dinner party. If you’d like another creamy one-pot approach, check this helpful roundup for inspiration: Creamy One-Pot Chicken Marsala Orzo – Kalejunkie. For a slightly different take on chicken with orzo and Marsala flavors, this variation offers additional ideas and techniques: Chicken with Orzo Marsala – The Beach House Kitchen.