Marsala Chicken Orzo
A one-pan comfort dish that combines tender chicken thighs with creamy orzo pasta and a rich marsala wine sauce. This recipe delivers the classic flavors of chicken marsala in a simplified format, making it perfect for busy weeknights or special dinners.
Equipment
- 1 Large deep skillet or Dutch oven Fits all ingredients comfortably for easy cooking.
- 1 Meat Thermometer Ensures chicken is cooked to a safe internal temperature of 165°F.
- 1 Sharp chef’s knife For efficient vegetable prep.
- 1 Cutting Board Large enough for all prep work.
- Optional Kitchen tongs For flipping chicken and stirring ingredients.
Ingredients
For the Chicken
- 2 lbs Boneless, skinless chicken thighs Thighs stay more tender than breasts.
- ½ cup All-purpose flour For dredging and sauce thickening.
- 1½ tsp Salt Divided; for seasoning.
- ¾ tsp Black pepper Freshly ground preferred.
- ½ tsp Garlic powder Adds depth to the coating.
- 3 tbsp Olive oil For searing the chicken.
For the Orzo and Sauce
- 1½ cups Orzo pasta Don’t substitute other pasta shapes.
- 12 oz Baby bella mushrooms Cremini or button mushrooms work too.
- 1 medium Yellow onion Sweet onions are too mild here.
- 4 cloves Garlic Minced; adds richness to the finish.
- 1 cup Dry marsala wine Use dry marsala, not sweet.
- 2½ cups Chicken broth Low-sodium preferred.
- ½ cup Heavy cream Half-and-half won’t be as rich.
- ¾ cup Parmesan cheese Freshly grated for the best flavor.
- 2 tbsp Butter Adds richness to the finish.
- ¼ cup Fresh parsley Chopped for garnish and brightness.
Instructions
Step-by-Step Recipe
Prepare and Sear the Chicken:
- Pat chicken thighs dry with paper towels. Combine flour, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder in a shallow dish. Dredge each thigh in the seasoned flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Transfer to a plate and set aside.
Build the Mushroom Base:
- Add sliced mushrooms to the skillet and cook for 5–6 minutes without stirring initially to develop color. Stir and cook until caramelized.
- Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
Deglaze with Marsala:
- Pour marsala wine into the pan, scraping up browned bits. Simmer for 2–3 minutes to cook off alcohol and concentrate flavors.
Add Orzo and Broth:
- Stir in orzo pasta, then pour in chicken broth. Bring to a boil. Nestle the seared chicken back into the pan, add thyme, and simmer covered for 15–18 minutes until the orzo is tender and chicken reaches 165°F.
Create the Creamy Finish:
- Remove chicken and tent with foil. Stir heavy cream, Parmesan, and butter into the orzo. Adjust seasoning with remaining salt and pepper.
Final Assembly:
- Return chicken to the pan or arrange over the creamy orzo. Garnish with chopped parsley and serve immediately.
Notes
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- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with extra broth.
- Freezing: Freeze before adding cream. Thaw overnight in the fridge and reheat with fresh cream.
- Substitutions: Use gluten-free rice instead of orzo and cornstarch instead of flour for a gluten-free version.
Frequently Asked Questions
-
Can I make this without wine?
- Yes, replace marsala with equal parts chicken broth plus 2 tablespoons white wine vinegar or lemon juice.
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What if I can’t find orzo pasta?
- Use small pasta shapes like ditalini, small shells, or broken-up angel hair pasta. Avoid large shapes like penne.
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Can I use chicken breasts instead of thighs?
- Yes, but reduce cooking time by about 5 minutes and pound them to even thickness.
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How do I know when the chicken is done?
- Use a meat thermometer; the internal temperature should reach 165°F.
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Can I make this ahead for a dinner party?
- Yes, prepare earlier in the day and reheat gently with a splash of broth.
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Is there a dairy-free version?
- Replace heavy cream with full-fat coconut milk and skip the Parmesan. Add extra herbs and lemon juice for brightness.
Tips & Tricks
- Flavor Enhancement: Use quality dry marsala wine and fresh herbs for the best results. Add a squeeze of fresh lemon juice at the end for brightness.
- Presentation: Garnish with toasted pine nuts or sun-dried tomatoes for added texture and visual appeal.
- Leftovers: Transform leftovers into a baked casserole by topping with breadcrumbs and baking until bubbly.
Plating and Garnishing
- Garnish: Sprinkle chopped parsley or toasted pine nuts over the dish for freshness and crunch.
- Serving Style: Serve in shallow bowls with a side of garlic bread or a simple green salad.
- Pairings: Pair with roasted asparagus, steamed broccoli, or a mixed green salad for a complete meal.