Marsala chicken orzo is what happens when you take classic chicken marsala and turn it into a one-pot pasta dish where the orzo cooks right in the marsala wine sauce, absorbing all that rich, mushroomy, winey flavor. I made marsala chicken orzo after years of making traditional chicken marsala and realized I could skip the separate pot of pasta and let it all cook together. Now I never go back to the two-pot version – this tastes better and creates less cleanup.
Marsala chicken orzo features tender chicken pieces, earthy mushrooms, and tiny rice-shaped orzo pasta all cooked in a creamy marsala wine sauce with hints of garlic and herbs. The orzo soaks up the sauce as it cooks, becoming incredibly flavorful instead of just being a vehicle for sauce. It’s rich and comforting like the restaurant dish but somehow feels lighter because the orzo isn’t sitting heavy like fettuccine does.
Best part? Marsala chicken orzo is truly a one-pot meal. Brown the chicken, sauté the mushrooms, add the orzo and liquid, simmer until done. One pot, 35 minutes, restaurant-quality Italian dinner. When you can make something this impressive in one pot, you never want to dirty multiple pans again.
Why Marsala Chicken Orzo Beats Traditional Chicken Marsala
Traditional chicken marsala is delicious but it requires cooking chicken, making sauce separately, boiling pasta in another pot, then combining everything. Marsala chicken orzo streamlines the whole process into one pot while actually improving the flavor because the orzo cooks in the sauce instead of bland water. The pasta absorbs all those wine and mushroom flavors directly.
I made marsala chicken orzo for a dinner party where I was trying to look impressive while actually being lazy. Everyone raved about it and assumed I’d been cooking for hours. When they asked for the recipe and I explained it was one pot and 35 minutes, one person said “you’re lying” until I walked them through it. Sometimes the easiest recipes are the most impressive ones.
Here’s why you need marsala chicken orzo:
- All the restaurant marsala flavor in one pot
- The orzo absorbs sauce and becomes incredibly flavorful
- Easier than traditional chicken marsala with separate pasta
- Feeds a crowd but doesn’t create mountain of dishes
- Looks and tastes fancy enough for company
- Leftovers are even better the next day
Plus marsala chicken orzo works for people who claim Italian cooking is “too complicated.” This is Italian-American cooking at its most accessible – sauté, add stuff, simmer. If you can make risotto (which is also one pot), you can definitely make this :/
What You Need for Marsala Chicken Orzo
For the Chicken
Protein:
- Boneless skinless chicken breasts (1½ lbs – pounded thin)
- Or chicken thighs for more flavor and moisture
- Cut into bite-sized pieces or leave as cutlets
Seasoning:
- Salt (1 teaspoon)
- Black pepper (½ teaspoon)
- Italian seasoning (1 teaspoon)
- All-purpose flour (¼ cup – for dredging)
Why flour coating: Creates light crust that helps chicken brown and thickens the sauce slightly. Don’t skip this step.
For the Base
Aromatics:
- Butter (3 tablespoons)
- Olive oil (2 tablespoons)
- Shallots (2 minced – or ½ cup minced onion)
- Garlic (4 cloves minced)
Mushrooms:
- Cremini or baby bella mushrooms (8 oz sliced)
- Or white mushrooms if that’s what you have
- Or mix with shiitake for more depth
Why butter and oil: Butter adds flavor, oil prevents butter from burning at higher heat. Together they’re perfect for sautéing.
For the Orzo and Sauce
Pasta:
- Orzo (1½ cups uncooked – about 10 oz)
- Must be orzo – the small shape cooks at the right rate
Liquids:
- Marsala wine (1 cup – sweet or dry both work)
- Chicken broth (2½ cups)
- Heavy cream (½ cup)
Seasonings:
- Fresh thyme (4-5 sprigs or 1 teaspoon dried)
- Bay leaf (1)
- Salt and pepper (to taste)
- Dijon mustard (1 teaspoon – adds depth)
Finish:
- Parmesan cheese (½ cup freshly grated)
- Fresh parsley (¼ cup chopped)
- Butter (2 tablespoons – for finishing)
- Lemon juice (from ½ lemon – brightens everything)
Why marsala wine matters: It’s fortified wine with distinctive sweet, nutty flavor. Can’t really substitute it and get the same taste. Available at most grocery stores in the wine section.
Optional Add-Ins
Vegetables:
- Sun-dried tomatoes (½ cup chopped)
- Baby spinach (2 cups – wilts right in)
- Peas (1 cup frozen)
Extras:
- Prosciutto (3-4 slices torn – adds salty depth)
- Fresh sage (instead of or with thyme)
Equipment You Actually Need
- Large deep skillet or dutch oven with lid
- Tongs for handling chicken
- Wooden spoon for stirring
- Shallow plate for dredging
- Measuring cups
How to Make Marsala Chicken Orzo
Step 1: Prep and Dredge Chicken
Pound chicken breasts to even thickness (about ½ inch) or cut into bite-sized pieces.
Season chicken with salt, pepper, and Italian seasoning on both sides.
Put flour in shallow plate. Dredge chicken pieces in flour, shaking off excess.
Pro tip: Season the flour with extra salt and pepper for more flavor in the coating.
Step 2: Brown the Chicken
Heat 1 tablespoon butter and 1 tablespoon oil in large deep skillet or dutch oven over medium-high heat.
Add floured chicken pieces in single layer – don’t overcrowd. Work in batches if needed.
Cook 3-4 minutes per side until golden brown. Don’t need to cook through – chicken finishes cooking in the sauce.
Transfer browned chicken to plate. Set aside.
Step 3: Sauté Mushrooms and Aromatics
In same pan, add remaining butter and oil. Add sliced mushrooms.
Cook mushrooms 5-6 minutes, stirring occasionally, until browned and their liquid has evaporated.
Add minced shallots and garlic. Cook 1-2 minutes until fragrant and softened.
Don’t skip browning the mushrooms properly – this develops deep flavor that makes the dish special.
Step 4: Deglaze with Marsala
Pour marsala wine into pan. Scrape up all the browned bits from the bottom – that’s concentrated flavor.
Let wine simmer 2-3 minutes until reduced by about half. It should smell sweet and concentrated.
This deglazing step is crucial for layering flavor into the sauce.
Step 5: Add Orzo and Liquids
Add uncooked orzo to the pan. Stir to coat in the wine and mushroom mixture.
Pour in chicken broth. Add thyme sprigs, bay leaf, and Dijon mustard. Stir everything together.
Nestle browned chicken pieces into the orzo mixture, along with any accumulated juices.
Bring to a boil over high heat.
Step 6: Simmer Until Done
Once boiling, reduce heat to medium-low. Cover with lid.
Simmer for 15-18 minutes, stirring every 5 minutes to prevent sticking. Stirring is important – orzo releases starch and will stick to bottom if neglected.
Orzo is done when tender and most liquid is absorbed. The mixture should still be slightly saucy, not dry.
If liquid is absorbed but orzo isn’t tender, add ½ cup more broth and continue cooking.
If orzo is done but too much liquid remains, remove lid and simmer 2-3 minutes to reduce.
Step 7: Add Cream and Finish
Once orzo is tender and chicken is cooked through (165°F), reduce heat to low.
Stir in heavy cream and grated parmesan. Mix until cheese melts and sauce is creamy.
Remove thyme sprigs and bay leaf.
Stir in final butter – this adds richness and makes sauce glossy.
Add lemon juice and fresh parsley. Stir to combine.
Taste and adjust seasoning – more salt, pepper, or parmesan as needed.
Critical tip: The sauce should be creamy but not soup. If too thick, add splash of broth. If too thin, let it sit 2 minutes – orzo absorbs liquid as it rests.
Step 8: Serve
Plate marsala chicken orzo in shallow bowls or on plates.
Garnish with extra parmesan, fresh parsley, and cracked black pepper.
Serve immediately with crusty bread for soaking up sauce and a simple arugula salad.
Marsala chicken orzo reheats well. Store in fridge for 3-4 days. Add splash of broth or cream when reheating to restore creamy consistency.
Creative Variations Worth Trying
Pork Marsala Orzo
Use pork tenderloin or pork chops instead of chicken. Cut into medallions. Same cooking method, different protein.
Vegetarian Marsala Orzo
Skip chicken. Use extra mushrooms (1½ lbs total). Add white beans for protein. Use vegetable broth. Still deeply flavorful.
Prosciutto Sage Marsala Orzo
Add torn prosciutto with mushrooms. Use fresh sage instead of thyme. More rustic Italian flavors.
Sun-Dried Tomato Marsala Orzo
Add chopped sun-dried tomatoes with the orzo. Their concentrated sweetness complements marsala beautifully.
Creamy Spinach Marsala Orzo
Stir in 2 cups baby spinach at the end. It wilts into the sauce and adds color and nutrition.
Lemon Marsala Orzo
Add extra lemon zest and juice at the end. More citrus brightens the rich sauce and cuts through cream.
Marsala Chicken Orzo
Equipment
- Large deep skillet or Dutch oven with lid
- Tongs
- Wooden spoon
- Shallow plate (for dredging)
- Measuring Cups
Ingredients
- 1.5 lbs chicken breasts, pounded or thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 0.25 cup all-purpose flour (for dredging)
- 3 tbsp butter, divided
- 2 tbsp olive oil
- 2 shallots, minced (or ½ cup onion)
- 4 cloves garlic, minced
- 8 oz cremini or baby bella mushrooms, sliced
- 1.5 cups uncooked orzo pasta
- 1 cup marsala wine (sweet or dry)
- 2.5 cups chicken broth
- 0.5 cup heavy cream
- 1 tsp Dijon mustard
- 4 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 0.5 cup parmesan cheese, freshly grated
- 0.25 cup fresh parsley, chopped
- 2 tbsp butter (for finishing)
- 1 lemon, juiced
Instructions
- Pound chicken or cut into pieces. Season with salt, pepper, and Italian seasoning. Dredge in flour, shaking off excess.
- Heat 1 tbsp butter + 1 tbsp oil in skillet. Brown chicken in batches 3–4 minutes per side. Set aside; it will finish cooking in sauce.
- Add remaining butter and oil. Sauté mushrooms 5–6 minutes until browned. Add shallots and garlic; cook until softened.
- Deglaze with marsala wine, scraping browned bits. Simmer 2–3 minutes to reduce by half.
- Add orzo and stir. Pour in broth, Dijon, thyme, and bay leaf. Nestle in chicken and juices. Bring to boil.
- Cover and reduce to medium-low. Simmer 15–18 minutes, stirring every 5 mins. Orzo should be tender, sauce slightly thick.
- Reduce heat to low. Stir in cream and parmesan. Remove thyme and bay. Stir in final butter, lemon juice, parsley.
- Plate in shallow bowls. Garnish with parsley, parmesan, pepper. Serve with crusty bread and salad. Store leftovers 3–4 days.
Notes
Nutrition
Frequently Asked Questions
My orzo is mushy and overcooked – what happened?
Cooked too long or used too much liquid. Check orzo at 15 minutes and pull it when just tender. It continues cooking in residual heat after you turn off burner.
The sauce is too thin and watery – how do I fix it?
Simmer uncovered for a few more minutes to reduce and thicken. Or add more parmesan which helps thicken. The orzo also absorbs liquid as it sits.
Can I make marsala chicken orzo ahead of time?
Better made fresh but you can prep ingredients ahead and cook when ready. Fully cooked dish keeps 3-4 days refrigerated but orzo gets softer over time.
My chicken is dry – how do I prevent this?
Don’t overcook – chicken continues cooking in sauce so slightly underdone when you brown it is fine. Or use thighs which are more forgiving than breasts.
The marsala flavor is too strong – can I tone it down?
Use less marsala wine (¾ cup) and more chicken broth. Or use sweet marsala instead of dry – it’s milder. The cream also mellows the wine flavor.
Can I use a different pasta shape?
Orzo works best because of its size and cooking time. Small shells or ditalini might work but adjust liquid and cooking time. Long pasta doesn’t work well in this method.
My orzo stuck to the bottom and burned – why?
Heat was too high or you didn’t stir enough. Once covered, simmer on medium-low (gentle bubbles). Stir every 5 minutes to prevent sticking and burning.
