Description

This Chicken Marsala Orzo recipe combines tender chicken pieces with earthy cremini mushrooms, fragrant herbs, and creamy Marsala-infused orzo for a comforting and elegant one-skillet meal. The chicken is lightly coated in seasoned flour, seared to golden perfection, and then simmered with the orzo in a rich sauce made from Marsala wine, chicken broth, and cream. This dish offers a perfect balance of savory, creamy, and subtly sweet flavors, great for a weeknight dinner or a special occasion.

Ingredients

Scale

Chicken

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

Cooking Fat

4 Tbsp. extra-virgin olive oil, divided
2 Tbsp. unsalted butter, divided

Vegetables and Aromatics

8 oz. cremini mushrooms, thinly sliced
1 shallot, finely chopped
3 cloves garlic, sliced
1 Tbsp. chopped fresh thyme

Grains and Liquids

8 oz. orzo
1 cup dry Marsala wine
2 cups low-sodium chicken broth
1/2 cup heavy cream

Garnish

1 Tbsp. chopped fresh parsley

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Instructions

Prepare the Chicken: Pat the chicken dry with paper towels and transfer to a large bowl. Sprinkle with Italian seasoning, salt, and pepper to taste. Add the flour and toss all together until the chicken pieces are thoroughly coated.
Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 tablespoon of butter and let it melt. Add half of the chicken pieces to the pan and cook, turning occasionally, until each side is golden brown, about 2 to 3 minutes per side. Remove the cooked chicken and set aside on a plate. Repeat this searing process with the remaining olive oil, butter, and chicken pieces.
Cook the Mushrooms: In the same skillet, over medium heat, add 1 tablespoon of olive oil. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are softened and browned, about 5 minutes.
Sauté Aromatics and Toast Orzo: Add the finely chopped shallot and the remaining 1 tablespoon of olive oil to the mushrooms; season with a pinch of salt. Cook, stirring frequently, until the shallots become translucent, about 2 minutes. Add the sliced garlic and chopped thyme, stirring until fragrant, about 1 minute. Stir in the orzo and remaining 1 tablespoon of butter. Toss frequently to coat the orzo and toast it lightly for 2 to 3 minutes. Pour in the dry Marsala wine, stirring occasionally and scraping the browned bits from the pan’s bottom. Cook until the wine is slightly reduced, about 2 to 3 minutes.
Simmer with Broth and Cream: Pour in the chicken broth and raise the heat to high. Bring the mixture to a boil, then lower the heat to medium and let it simmer, stirring occasionally until the liquid thickens and flavors meld, about 7 minutes. Stir in the heavy cream and cook further, stirring frequently, until the orzo becomes creamy and tender, approximately 2 more minutes.
Combine Chicken and Finish: Return the seared chicken pieces to the skillet and gently toss to combine with the creamy orzo mixture. Taste and adjust seasoning with salt if needed. Sprinkle with freshly chopped parsley before serving.

Notes

Use a large skillet with sides to prevent spillage while cooking the orzo sauce.
For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
If dry Marsala wine is unavailable, a dry white wine plus a small splash of brandy can be used as a substitute.
The orzo should be stirred regularly during cooking to prevent sticking to the pan.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of broth or water.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 3 g
Sodium: 400 mg
Fat: 24 g
Saturated Fat: 7 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 115 mg