Marsala Chicken Orzo

This Marsala Chicken Orzo combines tender chicken, creamy orzo, and earthy mushrooms in a rich Marsala wine sauce. A comforting, one-pan meal that’s perfect for cozy weeknights or elegant dinners alike.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 560

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound boneless, skinless chicken breasts
1 cup orzo pasta
1 cup mushrooms, sliced
0.5 cup Marsala wine
1 cup chicken broth
0.5 cup heavy cream
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon dried thyme
salt and pepper to taste
fresh parsley, chopped for garnish optional

Method

Step 1: Cook the Chicken
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook for 5–7 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
Step 2: Prepare the Mushrooms
In the same skillet, melt butter and add sliced mushrooms. Sauté for 4–5 minutes until browned. Add minced garlic and dried thyme, cooking for another minute until fragrant.
Step 3: Deglaze with Marsala Wine
Pour in the Marsala wine, scraping up any browned bits from the bottom. Let simmer for 2–3 minutes to reduce slightly.
Step 4: Cook the Orzo
Add chicken broth and bring to a gentle simmer. Stir in orzo and cook for 8–10 minutes, stirring occasionally, until al dente.
Step 5: Finish the Sauce
Reduce heat to low and stir in the heavy cream. Return chicken to the skillet and warm through in the creamy Marsala sauce. Adjust seasoning with salt and pepper.
Step 6: Serve
Garnish with freshly chopped parsley and serve hot.

Notes

For extra flavor, use cremini or baby bella mushrooms. You can also replace the heavy cream with half-and-half for a lighter version. Pairs beautifully with a side salad or roasted asparagus.