Easy Chicken Marsala Orzo Skillet

Posted on May 11, 2025

Picture this: tender chicken, a creamy Marsala wine sauce, and perfectly cooked orzo all coming together in one skillet. This Chicken Marsala Orzo Skillet is the ideal weeknight dinner for when you want something comforting yet quick. It’s packed with flavor, easy to make, and only takes about 30 minutes! Whether you’re cooking for your family or looking to impress a dinner guest, this recipe will quickly become a go-to in your kitchen.

Chicken Marsala has always been a favorite of mine, but adding orzo takes it to a whole new level. The pasta soaks up all the delicious sauce, offering a rich and creamy bite every time. Trust me, you’re going to want seconds!

The Story Behind Chicken Marsala Orzo Skillet

Chicken Marsala originated in Italy, specifically in the region of Sicily. It’s named after Marsala wine, which is produced there. Traditionally, this dish features tender chicken cutlets cooked in a savory wine sauce with mushrooms. It’s often served over spaghetti or alongside roasted potatoes. But, as someone who loves a good one-pan meal, I couldn’t resist combining it with orzo.

My twist on this classic dish came from a busy weeknight when I was craving something hearty but didn’t want a pile of dishes to clean. Enter orzo! It’s the perfect pasta for this recipe because it cooks quickly and absorbs all the sauce, making every bite flavorful. Plus, it’s kid-friendly, and my family loves it!

I’ve also added a few modern touches to the recipe, like a splash of cream for richness and some fresh parsley to brighten things up. While it’s perfect for any time of year, it feels especially comforting during the cooler months. Let’s just say, this Chicken Marsala Orzo Skillet is a little bit traditional, a little bit modern, and 100% delicious!

Ingredients for Chicken Marsala Orzo Skillet

Let’s talk about the ingredients that make this dish shine. Each one plays a crucial role, so here’s the breakdown:

Chicken Breasts: Boneless, skinless chicken is easy to cook and stays juicy in this recipe. You could also use chicken thighs for a richer flavor.
Orzo: This tiny, rice-shaped pasta cooks quickly and soaks up the sauce beautifully. If you don’t have orzo, you can substitute with small pasta like ditalini or even rice.
Marsala Wine: The star of the dish! Marsala wine adds a sweet, nutty flavor. If you don’t have it, you can use a dry white wine or chicken broth with a splash of balsamic vinegar as a substitute.
Cremini Mushrooms: These add an earthy depth to the dish. White button mushrooms work just as well if that’s what you have on hand.
Heavy Cream: This isn’t traditional, but it adds a velvety richness to the sauce. For a lighter option, you can use half-and-half.
Chicken Broth: Helps to thin out the sauce and cook the orzo.
Garlic: Because everything tastes better with garlic, right?
Shallot: Adds a subtle, sweet onion flavor. You can substitute with yellow onion if needed.
Fresh Parsley: A sprinkle of parsley at the end brightens up the dish and adds a pop of color.
Olive Oil and Butter: For cooking the chicken and building the sauce.

All these ingredients come together to create a dish that’s rich, flavorful, and just a little bit indulgent. Plus, most of these are pantry staples, so you might already have everything you need!

Equipment Needed

Here’s what you’ll need to make this Chicken Marsala Orzo Skillet:

Large Skillet: A wide, deep skillet works best to accommodate the chicken and orzo.
Wooden Spoon or Spatula: For stirring without scratching your pan.
Knife and Cutting Board: To prep the chicken, mushrooms, and other ingredients.
Measuring Cups and Spoons: To ensure accuracy, especially for the Marsala wine and broth.
Tongs: These make flipping the chicken so much easier.

If you don’t have a large skillet, you can use a Dutch oven. Just be sure to monitor the orzo so it doesn’t stick.

Preparation Method

Prep the Chicken: Slice the chicken breasts into thin cutlets. Season both sides with salt, pepper, and a light dusting of flour.
Cook the Chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
Sauté the Aromatics: In the same skillet, add the shallot and garlic. Sauté for 1-2 minutes until fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook for 5-7 minutes until browned and softened.
Deglaze the Pan: Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Add the Orzo and Broth: Stir in the orzo and chicken broth. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Finish the Sauce: Stir in the heavy cream and return the chicken to the skillet. Let everything simmer together for 3-4 minutes.
Garnish and Serve: Sprinkle with fresh parsley and serve warm.

Cooking Tips & Techniques

Don’t skip the flour coating on the chicken—it helps create a golden crust and thickens the sauce slightly.
Use good-quality Marsala wine for the best flavor. Sweet or dry Marsala will work, but I prefer dry for a more balanced taste.
If your orzo starts sticking to the pan, add a splash of extra broth or water to loosen it up.
For perfectly tender chicken, avoid overcooking. Once it’s golden and cooked through, remove it from the pan while you make the sauce.

Variations & Adaptations

Gluten-Free: Swap the orzo for gluten-free pasta or rice and use a gluten-free flour to coat the chicken.
Dairy-Free: Replace the butter and cream with plant-based alternatives like coconut cream or almond milk.
Vegetarian: Skip the chicken and double the mushrooms. You can also add chickpeas for extra protein.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for some heat.

Serving & Storage Suggestions

This Chicken Marsala Orzo Skillet is best served warm, straight from the pan. Pair it with a crisp green salad or some roasted vegetables for a complete meal. If you’re feeling indulgent, garlic bread is always a welcome addition!

For leftovers, store the dish in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to refresh the sauce. Unfortunately, this dish doesn’t freeze well due to the cream and orzo texture.

Nutritional Information & Benefits

This dish is hearty and satisfying, providing a good balance of protein, carbs, and fat. Each serving contains approximately:

Calories: 450
Protein: 30g
Carbs: 35g
Fat: 18g

The chicken offers lean protein, while the mushrooms are packed with antioxidants and vitamins. If you’re watching your calorie intake, using half-and-half instead of cream can lighten things up without sacrificing flavor.

Conclusion

There’s a reason I keep coming back to this Chicken Marsala Orzo Skillet—it’s fast, it’s flavorful, and it’s versatile. Whether you’re a beginner cook or a seasoned pro, this recipe is straightforward and nearly foolproof. Plus, cleanup is a breeze with just one pan!

I hope you’ll give this a try and make it your own. Don’t forget to share your creations in the comments below or tag me on social media—I’d love to see your version of this delicious dinner!

FAQs: Chicken Marsala Orzo Skillet

Can I use a different type of pasta?

Yes! Small pasta shapes like ditalini or even couscous can work as substitutes for orzo.

What can I substitute for Marsala wine?

If you don’t have Marsala wine, try using dry white wine or chicken broth with a splash of balsamic vinegar for a similar flavor.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prep the chicken and chop the vegetables in advance to save time.

Is this recipe kid-friendly?

Absolutely! The creamy sauce and pasta make it a hit with kids. You can omit the wine if needed and replace it with extra chicken broth.

How can I make this dish healthier?

Use half-and-half instead of cream, and opt for whole-grain orzo for extra fiber.

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