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One Pot Chicken Marsala Orzo Recipe

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4 from 33 reviews

This One Pot Chicken Marsala Orzo is a simplified take on the classic chicken marsala dish, combining tender seared chicken cutlets with creamy marsala-infused orzo pasta all cooked in a single skillet. Perfect for a quick and comforting weeknight dinner, this recipe blends earthy mushrooms, garlic, shallots, and a rich cream sauce into a deliciously satisfying meal.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1 lb boneless skinless chicken breasts (2 medium breasts)
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil, divided

Vegetables & Aromatics

  • 1 small shallot, finely diced
  • 8 oz cremini or button mushrooms, thinly sliced
  • 3 cloves garlic, minced

Pasta & Liquids

  • 1 cup dry orzo pasta
  • 2 cups chicken broth
  • 3/4 cup dry marsala wine
  • 1/3 cup heavy whipping cream

Finishing

  • 2 tablespoons minced fresh parsley

Instructions

  1. Prepare the Chicken: Cut each chicken breast in half horizontally to create 4 thin cutlets. Season both sides with salt and pepper. Dredge the cutlets in flour, shaking off any excess to ensure an even coating without clumps.
  2. Sear the Chicken: Heat 1 tablespoon butter and 1 tablespoon olive oil in a 9-inch cast iron or high-walled stainless steel skillet over medium-high heat until hot. Add chicken cutlets and cook for 3-4 minutes on the first side until golden brown, then flip. Add remaining 1 tablespoon butter and cook for another 3-4 minutes on the other side until chicken is cooked through (internal temperature 165°F). Transfer chicken to a plate and keep it warm.
  3. Sauté Vegetables & Toast Orzo: Add remaining 1 tablespoon olive oil to the skillet and heat over medium-high. Sauté the finely diced shallot and sliced mushrooms for 2-3 minutes until they soften and release their moisture. Stir in the minced garlic and dry orzo pasta, cooking for 1-2 minutes until the orzo is slightly toasted and fragrant.
  4. Simmer Orzo: Pour in the chicken broth and dry marsala wine, bringing the mixture to a simmer over medium-high heat. Reduce heat to medium and cook the orzo, stirring occasionally, for 10-12 minutes until tender and most of the liquid has evaporated.
  5. Finish with Cream and Chicken: Lower heat to low and gently fold in the heavy whipping cream. Season the orzo with salt and pepper to taste. Arrange the seared chicken cutlets on top of the orzo in the skillet, cover, and simmer for an additional 3-5 minutes on low heat, allowing the chicken to warm through and the flavors to meld.
  6. Garnish and Serve: Sprinkle minced fresh parsley over the dish. Serve immediately while warm for the best flavor and texture. Enjoy your one pot chicken marsala orzo!

Notes

  • To ensure tenderness, pound chicken breasts to an even thickness if desired before slicing.
  • Use dry marsala wine for authentic flavor; sweet marsala will change the taste profile.
  • If you want a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and make sure orzo is replaced with a gluten-free pasta.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a lighter version, reduce the amount of butter and use half-and-half instead of heavy cream.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://dishiary.com/one-pot-chicken-marsala-orzo-recipe/