Marsala Chicken Orzo

Tender chicken enveloped in a rich, velvety Marsala Chicken Orzo sauce, perfectly paired with al dente orzo pasta that soaks up every drop of flavor. This Italian-American classic transforms simple ingredients into an elegant dinner that tastes like it came from your favorite restaurant. The earthy mushrooms and sweet Marsala wine create a harmonious balance that elevates this comforting dish to something truly special. You’ll learn how to create restaurant-quality Marsala Chicken Orzo at home with straightforward techniques that guarantee impressive results every time.

Why You’ll Love This Recipe

This Marsala Chicken Orzo recipe strikes the perfect balance between sophisticated flavor and everyday ease. The tender chicken cutlets develop a beautiful golden crust before being bathed in a silky Marsala wine sauce that’s simultaneously rich and delicate. The orzo pasta provides a delightful textural contrast, remaining slightly firm while absorbing the savory sauce beautifully.

What makes this chicken Marsala with orzo truly special is how the simple ingredients transform into something extraordinary. The mushrooms add an earthy depth while the Marsala wine brings a subtle sweetness that cuts through the richness. Even kitchen novices can master this impressive dish, as it requires just one pan for the chicken and sauce, plus a pot for the orzo.

Best of all, this elegant meal comes together in under 45 minutes, making it perfect for both weeknight dinners and special occasions when you want to impress without spending hours in the kitchen.

Ingredients

For the perfect Marsala Chicken Orzo, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts, pounded to ½-inch thickness
• 1 cup (200g) orzo pasta
• 8 ounces (225g) cremini or button mushrooms, sliced
• ¾ cup (180ml) Marsala wine (dry, not sweet)
• 1 cup (240ml) chicken broth
• 3 tablespoons (45g) unsalted butter, divided
• 2 tablespoons (30ml) olive oil
• 2 cloves garlic, minced
• 1 small shallot, finely diced
• 2 tablespoons all-purpose flour
• ½ cup (120ml) heavy cream
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper to taste

The quality of your Marsala wine significantly impacts the final flavor – opt for a dry Marsala rather than sweet for a more authentic taste. For the mushrooms, cremini offer a deeper flavor than white button mushrooms, but either works beautifully in this chicken and orzo Marsala dish.

Pro Tips

Perfect Chicken Technique
The key to restaurant-quality Marsala Chicken Orzo is properly preparing and cooking the chicken. Pound the chicken breasts to an even ½-inch thickness for quick, uniform cooking. Season generously with salt and pepper before dredging lightly in flour – this creates the perfect surface for developing a golden crust and helps thicken the sauce. When cooking, don’t crowd the pan; work in batches if necessary to ensure each piece browns properly rather than steams.

Marsala Sauce Secrets
Deglaze the pan with Marsala wine while it’s still hot, scraping up all those flavorful browned bits (fond) from the bottom. This is where much of your dish’s flavor develops. Allow the wine to reduce by half before adding broth – this concentrates the flavors and cooks off the alcohol while keeping the distinctive Marsala taste. For the silkiest sauce, add cold butter at the very end and swirl it in off the heat until just melted.

Orzo Perfection
Cook the orzo just until al dente, about 7-8 minutes, as it will continue absorbing liquid when combined with the sauce. For extra flavor, toast the dry orzo in a tablespoon of butter before adding cooking liquid. Reserve ½ cup of the pasta cooking water before draining – this starchy liquid helps bind the sauce and pasta together if needed for the perfect chicken Marsala orzo consistency.

Instructions

Step 1: Prepare the Ingredients
Begin by pounding the chicken breasts to an even ½-inch thickness between two pieces of plastic wrap. Season both sides generously with salt and pepper. Place the flour on a shallow plate and lightly dredge each chicken piece, shaking off any excess. Set aside while you bring a pot of salted water to boil for the orzo.

Step 2: Cook the Orzo
Add the orzo to the boiling water and cook according to package directions until al dente, usually 7-8 minutes. Drain well, reserving ½ cup of the cooking water. Toss the orzo with a small pat of butter to prevent sticking and set aside while you prepare the chicken and sauce.

Step 3: Sear the Chicken
Heat 1 tablespoon each of butter and olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces without crowding the pan (work in batches if needed). Cook for 3-4 minutes per side until golden brown and cooked through to 165°F (74°C). Transfer the chicken to a plate and cover loosely with foil to keep warm.

Step 4: Make the Marsala Sauce
In the same skillet, add the remaining olive oil. Add the sliced mushrooms and cook without stirring for 2-3 minutes to develop a golden brown color. Add the shallots and cook for another minute until softened. Add the garlic and cook for 30 seconds until fragrant. Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.

Step 5: Finish the Sauce and Combine
Pour in the chicken broth and bring to a simmer. Reduce the heat to medium-low and stir in the heavy cream. Return the chicken to the pan, nestling it into the sauce. Simmer gently for 2-3 minutes until the sauce thickens slightly. Remove from heat and swirl in the remaining 2 tablespoons of butter until melted. Fold in the cooked orzo, adding a splash of the reserved pasta water if needed to reach your desired consistency.

Step 6: Serve
Transfer the Marsala Chicken Orzo to a serving platter or individual plates. Garnish with freshly chopped parsley and an extra grind of black pepper. Serve immediately while still hot, perhaps with a simple green salad on the side.

Variations

Creamy Mushroom Marsala Chicken Pasta
For an even richer version of Marsala Chicken Orzo, increase the heavy cream to ¾ cup and add ¼ cup of grated Parmesan cheese to the sauce. You can also use a wider variety of mushrooms – a mix of cremini, shiitake, and oyster mushrooms creates wonderful depth of flavor. This variation transforms the dish into an indulgent creamy mushroom chicken pasta that’s perfect for special occasions.

Lighter Chicken Marsala with Vegetables
For a lighter take, reduce the heavy cream to just 2 tablespoons and add more vegetables. Stir in 2 cups of baby spinach and 1 cup of cherry tomatoes (halved) along with the orzo. The spinach will wilt into the warm sauce, and the tomatoes add brightness and acidity that balances the rich Marsala flavor. This chicken Marsala vegetable pasta variation offers a more colorful, nutritious twist on the classic.

Gluten-Free Option
For a gluten-free version, substitute the orzo with gluten-free pasta, rice, or cauliflower rice. Replace the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken. The sauce thickens beautifully either way, and the dish remains just as delicious for those with gluten sensitivities.

Storage and Serving

Storage Instructions
Your Marsala Chicken Orzo will keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making this a fantastic make-ahead meal. To reheat, add a splash of chicken broth to prevent drying, then warm gently on the stovetop over medium-low heat or in the microwave at 70% power in 30-second intervals.

For freezing, it’s best to store the chicken and sauce separately from the orzo. Freeze for up to 2 months, then thaw overnight in the refrigerator before reheating.

Serving Suggestions
Serve this elegant Marsala Chicken Orzo with a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the dish. A side of roasted asparagus or broccolini makes the perfect vegetable accompaniment, adding color and nutritional balance.

For a special dinner, pair with a crusty Italian bread to soak up the delicious sauce and a glass of the same Marsala wine used in cooking or a medium-bodied red wine like Pinot Noir. Finish the meal with a light dessert like lemon sorbet or fresh berries to cleanse the palate.

FAQs

Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs make an excellent substitute and often result in even juicier Marsala Chicken Orzo. They typically require a slightly longer cooking time (about 5-6 minutes per side), but follow the same process otherwise.

What can I substitute for Marsala wine?
If you can’t find Marsala, the closest substitute is a mixture of 1/4 cup dry sherry and 1/2 cup beef or chicken broth. In a pinch, a dry red wine with a teaspoon of brown sugar can work, though the flavor profile will be different.

Can I make this dish ahead of time?
Absolutely! Marsala Chicken Orzo often tastes even better the next day. Prepare as directed, cool completely, then refrigerate. Reheat gently with a splash of broth to restore the creamy consistency.

Why is my sauce too thin?
If your sauce isn’t thickening properly, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce until it reaches your desired consistency.

Can I use other pasta shapes instead of orzo?
Yes, while orzo works beautifully to absorb the Marsala sauce, you can substitute small pasta shapes like farfalle, small shells, or even fettuccine cut into smaller pieces for a different textural experience.

Conclusion

This Marsala Chicken Orzo is comfort food at its finest — a beautiful marriage of tender chicken, earthy mushrooms, and al dente pasta all wrapped in a silky, wine-infused sauce that feels like a warm hug on a plate. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, yet remains simple enough for even novice cooks to master. Whether you’re cooking to impress guests or simply treating yourself to something delicious, this recipe delivers restaurant-quality results right in your own kitchen.

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