Name: Chicken Marsala Orzo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 (6- to 8-oz.) boneless, skinless chicken breasts, cut into 1″ pieces; 1 tsp. Italian seasoning; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/4 cup all-purpose flour; 4 Tbsp. extra-virgin olive oil, divided; 2 Tbsp. unsalted butter, divided; 8 oz. cremini mushrooms, thinly sliced; 1 shallot, finely chopped; 3 cloves garlic, sliced; 1 Tbsp. chopped fresh thyme; 8 oz. orzo; 1 cup dry Marsala wine; 2 cups low-sodium chicken broth; 1/2 cup heavy cream; 1 Tbsp. chopped fresh parsley

Jump to Recipe· 4.9 from 86 reviews

If you’re looking for a cozy, flavorful meal that feels a little fancy but comes together in under an hour, then buckle up—this Chicken Marsala Orzo Recipe is going to be your new weeknight hero. I absolutely love how the tender chicken pieces soak up that rich Marsala wine sauce, and the orzo acts like the perfect little pillow soaking up every bit of sauce. When I first tried this dish, I couldn’t believe how comforting and elegant it tasted, yet it’s so simple to whip up. Let me walk you through everything so you can nail it on your first go.

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Why You’ll Love This Recipe

Effortless elegance: This Chicken Marsala Orzo Recipe gives a restaurant-worthy vibe without fancy fuss.
One-pan magic: You cook everything in one skillet, which means less cleanup and more flavor blending.
Creamy goodness: The orzo becomes perfectly creamy from the Marsala sauce and broth, creating a luscious texture.
Family favorite: Trust me, once you make this, your people will be asking for it on repeat.

A dark bowl filled with creamy orzo pasta mixed with browned mushroom slices and small pieces of golden-brown cooked chicken, all coated in a light beige sauce. The dish is sprinkled with small green parsley leaves on top. A silver fork rests on the right inside edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Marsala Orzo, Chicken Marsala with orzo, easy Chicken Marsala dinner, quick Chicken Marsala pasta, elegant weeknight chicken dishes

Ingredients You’ll Need

The ingredients here come together beautifully to deliver that classic Chicken Marsala flavor with a fun twist – orzo instead of pasta. Grab fresh mushrooms and herbs for the best results, and don’t skip the Marsala wine; it’s the star of the show.

Flat lay of boneless, skinless chicken breast pieces seasoned with Italian herbs and sprinkled with flour on a simple white ceramic plate, thinly sliced cremini mushrooms arranged neatly in a white ceramic bowl, a small white bowl of extra-virgin olive oil, a few cloves of whole uncracked garlic, a finely chopped shallot on a white ceramic dish, fresh sprigs of thyme and parsley placed symmetrically side by side on a white ceramic plate, a portion of dry orzo pasta in a small white ceramic bowl, a small white bowl filled with dry Marsala wine, another small white bowl with low-sodium chicken broth, and a small white bowl containing heavy cream—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Chicken Marsala Orzo, Chicken Marsala with orzo, easy Chicken Marsala dinner, quick Chicken Marsala pasta, elegant weeknight chicken dishes

Boneless, skinless chicken breasts: Cutting these into bite-sized pieces gives you tender, quick-cooking morsels.
Italian seasoning: Adds an herby depth without any extra chopping.
Kosher salt and freshly ground black pepper: Simple but essential for seasoning.
All-purpose flour: Helps create a light crust on the chicken and thickens the sauce.
Extra-virgin olive oil: Provides that rich, fruity base for cooking.
Unsalted butter: Divided use adds richness and silky sauce texture.
Cremini mushrooms: I like these for their deep, earthy flavor that complements Marsala perfectly.
Shallot: Brings a subtle sweetness and complexity without overpowering.
Garlic: Essential aromatic that you can’t skip.
Fresh thyme: Earthy and fragrant, it lifts the whole dish.
Orzo: Smaller than pasta but with a similar comforting chew that sops up sauce fabulously.
Dry Marsala wine: This enriches the sauce with a unique sweet and nutty flavor.
Low-sodium chicken broth: For simmering the orzo and building flavor without being salty.
Heavy cream: Makes the orzo velvety and luxurious.
Fresh parsley: A sprinkle at the end adds freshness and color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Chicken Marsala Orzo Recipe my own depending on what I have on hand or what my family’s craving. Don’t hesitate to play around with it—you’ll find it forgiving and fun to tweak!

Use chicken thighs instead of breasts: I tried this once and the thighs gave an even juicier, more flavorful bite.
Vegetarian version: Skip the chicken and add tofu or extra mushrooms for a hearty plant-based twist.
Herb swaps: If you don’t have thyme, rosemary or oregano are great stand-ins and change the flavor up nicely.
Wine alternatives: No Marsala wine? Dry sherry or a sweet white wine can step in with decent results.

How to Make Chicken Marsala Orzo Recipe

Step 1: Season and Flour Your Chicken

First things first: pat those chicken pieces dry—that’s key to getting a nice sear. Toss them in a bowl with Italian seasoning, salt, and pepper. Then sprinkle the flour over and mix to coat each piece evenly. This flour coating is what gives the chicken its lovely golden crust and helps thicken your sauce later on. Don’t skip drying the chicken; if it’s too wet, the flour won’t stick properly.

Step 2: Brown the Chicken

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half the chicken pieces and cook until golden brown on all sides, about 2 to 3 minutes per side. Don’t overcrowd the pan, or the chicken will steam rather than sear. Transfer cooked chicken to a plate and repeat with the remaining oil and chicken. You’ll want that beautiful brown crust—it locks in flavor!

Step 3: Sauté Mushrooms and Aromatics

In the same skillet (no need to rinse—those browned bits are gold!) add 1 tablespoon olive oil, then toss in your sliced cremini mushrooms. Cook gently, stirring occasionally, until they soften and release their earthy aroma—about 5 minutes. Next, add chopped shallots and another tablespoon of olive oil, plus a pinch of salt. Sauté until translucent, around 2 minutes. Stir in garlic and thyme last for that fragrant punch, cooking for an additional minute.

Step 4: Toast the Orzo and Add Wine

Now stir in the orzo and the last tablespoon of butter. Toss everything frequently for 2 to 3 minutes to coat the grains nicely. This toasting step adds a lovely nuttiness. Pour in the dry Marsala wine and use a spatula to scrape the browned bits off the pan bottom—this is where the flavor intensifies. Let the wine reduce slightly, about 2 to 3 minutes—it smells incredible here!

Step 5: Simmer with Broth and Cream

Next, pour in your chicken broth and crank the heat to high until the mixture boils. Once boiling, reduce to medium and let it simmer, stirring now and then so orzo doesn’t stick, until the sauce thickens and flavors meld, about 7 minutes. Finally, stir in the heavy cream and cook for an extra couple of minutes until everything is luxuriously creamy and perfect.

Step 6: Return Chicken and Finish

Slide the cooked chicken pieces back into the skillet and toss gently to combine, warming through. Give it a taste and add more salt if needed. Sprinkle freshly chopped parsley over the top for a pop of color and freshness. Voilà—you’re ready to dig in!

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Pro Tips for Making Chicken Marsala Orzo Recipe

Dry the chicken well: I learned this the hard way—wet chicken means less browning and clumpy flour coating.
Don’t rush the wine reduction: The Marsala reduction adds incredible depth, so give it time to thicken properly.
Use fresh thyme: Fresh herbs punch up the flavor more than dried, especially in dishes like this.
Toast the orzo: This little step makes your orzo nutty and keeps it from turning mushy.

How to Serve Chicken Marsala Orzo Recipe

A large white pan filled with a cooked dish showing three main layers: the base layer is light brown orzo rice mixed throughout; the second layer features light golden brown pieces of cooked chicken evenly spread on top; the third layer shows sliced dark brown mushrooms with some pieces slightly darker from cooking, scattered throughout the dish. Small green herb leaves are sprinkled lightly over the whole dish for color contrast. A large silver spoon is placed inside the pan scooping some orzo, chicken, and mushrooms, and the dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Marsala Orzo, Chicken Marsala with orzo, easy Chicken Marsala dinner, quick Chicken Marsala pasta, elegant weeknight chicken dishes

Garnishes

I always sprinkle fresh parsley on top—not just because it looks pretty but because it adds a lovely fresh, slightly peppery note that cuts through the creamy richness. A little drizzle of extra virgin olive oil before serving also adds a subtle fruity brightness.

Side Dishes

This dish is pretty hearty, but I like pairing it with a crisp green salad or steamed asparagus for a fresh crunch and balance. Roasted Brussels sprouts or sautéed green beans make a perfect green side, too.

Creative Ways to Present

For a dinner party, try serving Chicken Marsala Orzo into individual shallow bowls, topped with a sprig of thyme and a light grating of Parmesan. It feels fancy but is totally achievable. I once set out mini bowls for a cozy gathering, and guests loved how intimate and comforting it felt.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The dish keeps its creaminess surprisingly well, but the chicken can firm up a bit. I always recommend reheating gently to keep things tender.

Freezing

This Chicken Marsala Orzo Recipe freezes okay, but the creamy texture may separate a little upon thawing. I recommend freezing without the cream, then stirring it in fresh after reheating to maintain that silky finish.

Reheating

Reheat leftovers slowly on the stovetop over low heat, adding a splash of chicken broth or water if needed to loosen up the sauce. This helps keep the orzo tender without drying it out.

FAQs

Can I use white wine instead of Marsala wine in this Chicken Marsala Orzo Recipe?

Yes, you can substitute with a dry white wine or dry sherry if you don’t have Marsala on hand. While Marsala has a unique sweetness and nuttiness, dry white wine will still provide good acidity and depth. Just keep in mind the flavor will be somewhat different but still delicious.
Is orzo the best pasta choice for this recipe?

Orzo works wonderfully here because its small size lets it soak up the sauce fully and cook quickly. You could substitute with other small pasta like ditalini or even rice, but orzo creates that perfect creamy, comforting texture I love.
Can I make this Chicken Marsala Orzo Recipe dairy-free?

Absolutely! Swap the butter for dairy-free margarine or olive oil, and use coconut cream or a plant-based cream alternative instead of heavy cream. The dish will still be rich and tasty.
How do I prevent the orzo from sticking together?

Make sure to stir the orzo frequently during cooking to prevent clumping. Toasting it in butter and olive oil first also helps keep the grains separated and adds extra flavor.

Final Thoughts

This Chicken Marsala Orzo Recipe is one of those dishes I reach for when I want to spoil my family with something comforting yet a bit special. It strikes the perfect balance between easy weeknight cooking and something that feels homemade but elevated. I hope you enjoy making (and eating!) it as much as I do—don’t be surprised if it becomes a staple in your dinner rotation.