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–+ servings
Marsala Chicken Orzo

Marsala Chicken Orzo

The Crispy Chef
This one-pot marsala chicken orzo brings together juicy chicken, golden mushrooms, and creamy orzo in a rich marsala wine sauce. It’s easier than traditional chicken marsala but even more flavorful — all in 35 minutes with minimal cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Italian-American
Servings 4 servings
Calories 670 kcal

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

Use thighs for juicier results. Don’t skip flouring the chicken — it helps brown and subtly thickens the sauce. Stir regularly while simmering to prevent sticking. Add optional extras like spinach, peas, or sun-dried tomatoes for variety.

Nutrition

Calories: 670kcalCarbohydrates: 46gProtein: 44gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 155mgSodium: 620mgPotassium: 580mgFiber: 3gSugar: 5gVitamin A: 880IUVitamin C: 5mgCalcium: 170mgIron: 3.5mg
Keyword chicken orzo recipe, creamy marsala orzo, marsala chicken orzo, one pot pasta
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