If you’re looking for a comforting, Easy Chicken Marsala Orzo that feels special but fits into a busy weeknight, this one-pan dinner delivers in every way. Tender chicken, savory mushrooms, and creamy orzo come together in a rich, flavorful sauce—all made in a single skillet for minimal cleanup and maximum satisfaction.
This recipe is inspired by classic chicken marsala but reimagined with orzo pasta, which cooks right in the pan and absorbs all those delicious flavors. Best of all, it’s made family-friendly with a simple marsala substitute, so everyone at the table can enjoy it.
Table of Contents
Why You’ll Love This Easy Chicken Marsala Orzo
There are plenty of reasons this dish earns a spot in your regular dinner rotation:
- One-pan convenience: Everything cooks in one skillet, which means fewer dishes and less stress.
- Comforting but fresh: Creamy without being heavy, thanks to balanced flavors and tender pasta.
- Weeknight-friendly: Ready in about 35 minutes from start to finish.
- Restaurant-style flavor: Feels elegant enough for guests, yet easy enough for a Tuesday night.
- Family-safe ingredients: No alcohol required, with simple swaps that keep all the flavor.
This is the kind of recipe that makes your kitchen smell amazing and has everyone asking for seconds.
Ingredients for Easy Chicken Marsala Orzo
Main Ingredients
- Chicken cutlets or thin chicken breasts – About 1 to 1½ pounds
- Orzo pasta – 1 cup
- Mushrooms – 8 ounces, sliced (cremini or button work best)
- Shallot or onion – 1 small, finely chopped
- Garlic – 2–3 cloves, minced
- Chicken broth – 2½ to 3 cups, low sodium preferred
- Heavy cream – ½ cup
- Olive oil – 2 tablespoons
- Butter – 1 tablespoon
- Salt and black pepper – To taste
- Fresh parsley – Chopped, for garnish
Marsala-Style Flavor Substitute
Instead of traditional marsala wine, you’ll use:
- Extra chicken broth – ½ cup
- Balsamic vinegar or lemon juice – 1–2 teaspoons
This combination mimics the depth and slight sweetness of marsala while keeping the dish completely family-friendly.
Ingredient Notes & Substitutions
- Chicken thighs: Boneless, skinless thighs can replace breasts for extra juiciness.
- Dairy-light option: Swap heavy cream for half-and-half or evaporated milk.
- Dairy-free: Use unsweetened coconut milk or cashew cream.
- Gluten-free: Use gluten-free orzo or substitute short-grain rice (adjust liquid and cook time).
- Extra veggies: Spinach or peas can be stirred in at the end for color and nutrition.
Step-by-Step Instructions
Step 1 – Season and Sear the Chicken
Pat the chicken dry with paper towels and season both sides generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side, until golden brown and cooked through.
Remove the chicken from the skillet and set aside on a plate. Don’t wipe out the pan—those browned bits add flavor.
Step 2 – Cook the Mushrooms and Aromatics
Reduce the heat to medium. Add butter to the same skillet, then add the sliced mushrooms. Cook for 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden.
Stir in the shallot (or onion) and cook for 1–2 minutes until softened. Add the garlic and cook for 30 seconds, just until fragrant.
Step 3 – Build the Marsala-Style Sauce
Pour in ½ cup chicken broth and stir, scraping up any browned bits from the bottom of the pan. Add 1–2 teaspoons of balsamic vinegar or lemon juice. This step creates the deep, savory base that defines the dish.
Let the liquid simmer for about 1 minute to slightly reduce.
Step 4 – Add Orzo and Simmer
Stir in the orzo, then pour in the remaining chicken broth. Bring everything to a gentle simmer. Reduce heat to medium-low and cook uncovered, stirring occasionally, for 10–12 minutes.
As the orzo cooks, it will absorb the liquid and become creamy, similar to risotto. If the pan looks dry before the orzo is tender, add a splash of broth.
Step 5 – Finish with Cream and Chicken
Once the orzo is tender, stir in the heavy cream. Taste and adjust seasoning with salt and pepper as needed.
Nestle the cooked chicken back into the skillet, along with any juices from the plate. Simmer for 2–3 minutes, until the chicken is warmed through and the sauce is silky.
Step 6 – Garnish and Serve
Remove the skillet from heat and sprinkle with fresh parsley. Serve hot straight from the pan for a cozy, comforting meal.
Pro Tips for Success
- Use a wide skillet: This helps the orzo cook evenly and prevents clumping.
- Don’t overcook the chicken: Thin cutlets cook quickly—remove them as soon as they’re done.
- Stir occasionally: Orzo can stick if left untouched for too long.
- Adjust consistency: Add broth for looser orzo, simmer longer for thicker texture.
- Season in layers: Light seasoning at each step builds better flavor.
Flavor Variations
Want to change things up? Try one of these ideas:
- Garlic Parmesan: Stir in ¼ cup grated Parmesan at the end.
- Herb-forward: Add fresh thyme or rosemary with the broth.
- Lemon chicken marsala orzo: Finish with lemon zest for brightness.
- Veggie-loaded: Add spinach, asparagus tips, or peas.
- Spicy twist: A pinch of red pepper flakes adds gentle heat.
Serving Suggestions
This Easy Chicken Marsala Orzo is a complete meal on its own, but it pairs beautifully with:
- A crisp green salad with lemon vinaigrette
- Steamed green beans or roasted broccoli
- Warm garlic bread or dinner rolls
For casual dinners, serve it family-style straight from the skillet.
Storage and Freezing Instructions
Refrigerator:
Store leftovers in an airtight container for up to 3 days.
Reheating:
Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce.
Freezing:
While you can freeze it, the creamy texture is best fresh. If freezing, cool completely and store for up to 2 months. Thaw overnight in the fridge before reheating.
Easy Chicken Marsala Orzo – A Fresh One-Pan Dinner
- Total Time: 35 minutes
- Yield: 4 portions
Description
Un dîner facile et réconfortant tout-en-un avec du poulet tendre, des champignons savoureux et des pâtes orzo crémeuses inspirées du classique chicken marsala, parfait pour les soirs de semaine chargés.
Ingredients
- 450 à 680 g de blancs de poulet fins ou escalopes de poulet
- 1 tasse d’orzo
- 225 g de champignons, tranchés
- 1 petite échalote ou 1 petit oignon, finement haché
- 2 à 3 gousses d’ail, émincées
- 2½ à 3 tasses de bouillon de poulet (faible en sodium)
- ½ tasse de crème entière
- 2 cuillères à soupe d’huile d’olive
- 1 cuillère à soupe de beurre
- Sel et poivre noir, au goût
- Persil frais haché, pour garnir
- ½ tasse de bouillon de poulet supplémentaire
- 1 à 2 cuillères à café de vinaigre balsamique ou de jus de citron
Instructions
- Sécher le poulet et assaisonner de sel et de poivre. Chauffer l’huile d’olive dans une grande poêle à feu moyen-vif et saisir le poulet 3 à 4 minutes par côté jusqu’à cuisson complète. Retirer et réserver.
- Réduire le feu à moyen, ajouter le beurre puis les champignons. Cuire 5 à 6 minutes jusqu’à ce qu’ils soient dorés.
- Ajouter l’échalote et cuire 1 à 2 minutes. Incorporer l’ail et cuire 30 secondes.
- Verser ½ tasse de bouillon de poulet et ajouter le vinaigre balsamique ou le jus de citron. Gratter les sucs et laisser mijoter 1 minute.
- Incorporer l’orzo puis ajouter le reste du bouillon. Laisser mijoter à feu moyen-doux 10 à 12 minutes en remuant de temps en temps.
- Incorporer la crème, ajuster l’assaisonnement, puis remettre le poulet dans la poêle. Laisser mijoter 2 à 3 minutes jusqu’à ce que tout soit bien chaud.
- Garnir de persil frais et servir chaud.
Notes
Utiliser une large poêle pour une cuisson uniforme de l’orzo. Ajouter un peu de bouillon si la préparation devient trop épaisse avant que l’orzo soit tendre.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Plat Principal
- Method: Poêle
- Cuisine: Italienne-Américaine
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | ~34g |
| Carbohydrates | ~42g |
| Fat | ~24g |
| Fiber | ~3g |
| Sodium | ~620mg |
Values are estimates and may vary based on ingredients used.
FAQ About Easy Chicken Marsala Orzo
What can I use instead of marsala wine?
A combination of chicken broth and a small amount of balsamic vinegar or lemon juice works perfectly. It adds depth and balance without using alcohol.
Can I make this ahead of time?
Yes, you can make it a few hours ahead and gently reheat before serving. Add extra broth when reheating to maintain the creamy texture.
Is orzo pasta or rice?
Orzo is actually a type of pasta, even though it looks like rice. It cooks quickly and absorbs flavor beautifully.
Can I make this dairy-free?
Absolutely. Use olive oil instead of butter and replace the cream with unsweetened coconut milk or cashew cream.
How do I keep orzo from getting mushy?
Cook just until tender and remove from heat promptly. If it sits too long on the stove, it can overcook.
Final Thoughts
This Easy Chicken Marsala Orzo – A Fresh One-Pan Dinner is proof that comfort food doesn’t have to be complicated. With simple ingredients, one skillet, and a few smart techniques, you get a dish that feels cozy, flavorful, and special—without spending hours in the kitchen.
Whether you’re cooking for family, friends, or just yourself, this recipe is one you’ll come back to again and again.