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Marsala Chicken Orzo: An Incredible Ultimate Recipe

One-Pan Marsala Chicken Orzo

A comforting and luxurious one-pan meal featuring tender chicken and orzo pasta in a rich, velvety Marsala wine sauce. This dish feels like it's from a cozy Italian restaurant but is simple enough for a busy weeknight. The orzo cooks directly in the sauce, absorbing all the delicious flavors for a perfectly integrated and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 cup orzo pasta
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup Marsala wine (dry is best)
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula

Method
 

Instructions
  1. Brown the Chicken: Place a large skillet or Dutch oven over medium-high heat and add the olive oil. Once it shimmers, add the cubed chicken. Season generously with salt, pepper, and the Italian seasoning. Let the chicken cook for about 5-7 minutes, turning occasionally, until it's nicely browned on all sides. Once browned, remove the chicken from the skillet and set it aside on a plate.
  2. Sauté the Aromatics: Reduce the heat to medium and add the finely chopped onion to the same skillet. Cook, stirring occasionally, for about 3-4 minutes until it softens and becomes translucent. Now, add the minced garlic and cook for another minute until fragrant.
  3. Deglaze with Marsala Wine: Pour the Marsala wine into the skillet. As it sizzles, use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan. Let the wine simmer and reduce for about 2-3 minutes.
  4. Cook the Orzo: Add the chicken broth and the uncooked orzo to the skillet. Stir everything together well. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  5. Simmer and Absorb: Cover the skillet and let it simmer for 10-12 minutes. Stir once or twice during this time to prevent the orzo from sticking. Cook until the orzo is al dente and has absorbed most of the liquid.
  6. Finish the Creamy Sauce: Uncover the skillet and stir in the heavy cream and the cooked chicken (along with any juices from the plate). Let it all cook together for another 2 minutes to heat through and allow the sauce to thicken slightly.
  7. Taste and Garnish: Give it a final taste and adjust the seasoning with more salt and pepper if needed. Remove the skillet from the heat, garnish generously with fresh parsley, and serve immediately.

Notes

Use a quality dry Marsala wine, not 'cooking wine', for the best flavor. To build flavor, get a good sear on the chicken by using a hot pan and not overcrowding it. Do not rinse the orzo; its starch is essential for creating a creamy sauce. For variations, you can swap chicken breast with thighs, shrimp, or mushrooms. To make it dairy-free, use full-fat coconut milk. For a non-alcoholic version, replace the wine with extra chicken broth and a tablespoon of balsamic vinegar.