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–+ servings
Melany

Quick & Creamy Chicken Marsala Orzo

Tender chicken, creamy orzo, and a rich Marsala wine sauce come together in this elegant yet easy dish. Perfect for weeknight dinners or special occasions, this recipe delivers restaurant-quality flavor in under an hour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (cut into 1-inch pieces)
  • 1 teaspoon Italian seasoning
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • ¼ cup all-purpose flour
  • 4 tablespoons extra-virgin olive oil divided
  • 2 tablespoons unsalted butter divided
  • 8 ounces cremini mushrooms thinly sliced
  • 1 shallot finely chopped
  • 3 cloves garlic sliced
  • 1 tablespoon fresh thyme chopped
  • 8 ounces orzo pasta
  • 1 cup dry Marsala wine
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

Prepare the Chicken:
  1. Pat chicken pieces dry. Toss with Italian seasoning, salt, and pepper.
  2. Coat evenly with flour in a large bowl.
Cook the Chicken:
  1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  2. Sear half of the chicken, cooking for 2–3 minutes per side until golden brown. Transfer to a plate.
  3. Repeat with another tablespoon of olive oil and the remaining chicken.
Sauté the Mushrooms:
  1. In the same skillet, heat 1 tablespoon olive oil over medium heat.
  2. Add mushrooms and cook for 5 minutes, stirring occasionally, until softened.
Build the Flavor Base:
  1. Add shallots and remaining olive oil. Cook until translucent, about 2 minutes.
  2. Stir in garlic and thyme, cooking until fragrant, about 1 minute.
Toast the Orzo:
  1. Add orzo and remaining butter. Stir frequently for 2–3 minutes until lightly toasted.
Deglaze and Simmer:
  1. Pour in Marsala wine, scraping up browned bits from the skillet. Cook for 2–3 minutes until slightly reduced.
  2. Add chicken broth, increase heat to high, and bring to a boil.
  3. Reduce heat to medium and simmer for 7 minutes, stirring occasionally.
Finish the Dish:
  1. Stir in heavy cream and cook for 2 more minutes until the orzo is creamy.
  2. Return the chicken to the skillet, tossing to combine. Adjust seasoning with salt and pepper if needed.
Garnish and Serve:
  1. Sprinkle with fresh parsley and serve hot.

Notes

  • Substitute Marsala wine with white grape juice and a splash of brandy for a non-alcoholic option.
  • For dairy-free, use plant-based butter and coconut cream.
  • Reheat leftovers with a splash of broth to maintain creaminess.

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