Marsala Chicken Orzo

Marsala Chicken Orzo brings the elegance of Italian dining right to your dinner table with tender chicken and creamy orzo pasta bathed in a rich Marsala wine sauce. This is one of those recipes that looks and tastes like you spent hours in the kitchen, but it’s actually a straightforward one-pot wonder.

I first tasted chicken Marsala at a little Italian restaurant in Chicago back in the 90s. The combination of that deep, sweet wine sauce with tender chicken left such an impression that I spent months trying to recreate it at home. After plenty of trial and error, I discovered that adding orzo pasta directly to the sauce created an even more satisfying dish. The orzo soaks up all those incredible flavors while the sauce becomes wonderfully creamy. My husband still requests this for his birthday dinner every year, and I’ve lost count of how many times friends have asked for the recipe after trying it. The best part is that everything cooks in one pan, which means less cleanup and more time enjoying the meal. Let’s get cooking.

What Makes This Marsala Chicken Orzo So Special

I’ve been making Italian-inspired chicken dishes for over thirty years, and this Marsala Chicken Orzo stands out because it delivers authentic restaurant flavor in a single skillet. The Marsala wine reduces into a rich, slightly sweet sauce that pairs perfectly with the creamy orzo.

• Uses just one pot for the entire meal, making cleanup a breeze on busy evenings
• Creates a rich Marsala wine sauce with velvety texture that rivals any Italian restaurant
• Comes together in 35 to 45 minutes from start to finish, perfect for weeknight entertaining
• Delivers elegant presentation that makes it ideal for date nights or special occasions
• Works beautifully with ingredients you can find at any grocery store
• Provides a complete meal with protein, pasta, and sauce all in one dish

My daughter loves to make this when she has friends over because it impresses without requiring advanced cooking skills.

Ingredient Spotlight

Chicken breast forms the protein base of this dish, and I’ve found that cutting it into uniform cubes ensures even cooking and maximum sauce coverage. You want pieces that are bite-sized but substantial enough to stay tender.

Orzo pasta is the secret star here, absorbing the Marsala sauce while maintaining a pleasant al dente texture. In my kitchen, I prefer using good quality orzo because it holds up better during the simmering process without becoming mushy.

Marsala wine provides that signature sweet, nutty flavor that defines this dish. I always choose a dry or sweet Marsala depending on my mood, and I recommend using a wine you’d actually enjoy drinking for the best flavor.

Heavy cream transforms the wine sauce into something luxurious and silky. Full-fat cream is essential here because it creates that restaurant-quality richness without separating during cooking.

Chicken broth adds depth and helps cook the orzo to perfection. I typically use low-sodium broth so I can control the salt level myself, especially since the sauce reduces during cooking.

Fresh garlic and onion build the aromatic foundation that makes this dish irresistible. I always use fresh ingredients here rather than powdered because they create layers of flavor as they caramelize.

Italian seasoning ties everything together with those classic Mediterranean herbs. This simple blend of basil, oregano, and thyme enhances the dish without overpowering the delicate Marsala flavor.

Fresh parsley adds a final pop of color and freshness that brightens the rich sauce. Betty always adds this at the very end to preserve its vibrant green color and fresh taste.

How to Make Marsala Chicken Orzo

Step 1. Betty always starts by heating the olive oil in a large skillet over medium heat, which ensures the chicken will develop a nice golden crust without sticking.

Step 2. Add the cubed chicken and season generously with salt, pepper, and Italian seasoning, then cook for 5 to 7 minutes until browned on all sides. I’ve learned that proper browning adds incredible depth to the final dish.

Step 3. Remove the cooked chicken to a plate and set aside. The key I discovered is not to cook it all the way through at this stage since it will finish cooking in the sauce later.

Step 4. In the same skillet, add the chopped onion and minced garlic, sauteing for 3 to 4 minutes until the onion turns translucent and fragrant.

Step 5. Pour in the Marsala wine carefully, scraping up any browned bits from the bottom of the pan with a wooden spoon. Through trial and error, I learned these caramelized bits are pure flavor gold.

Step 6. Let the wine simmer for 2 to 3 minutes to reduce slightly and concentrate the flavor while the alcohol cooks off.

Step 7. Add the chicken broth and orzo to the skillet, stirring well to combine everything evenly.

Step 8. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let simmer for 10 to 12 minutes. Betty’s tip: Stir occasionally to prevent the orzo from sticking to the bottom.

Step 9. Return the browned chicken and any accumulated juices to the skillet once the orzo is al dente and has absorbed most of the liquid.

Step 10. Stir in the heavy cream and mix until everything is beautifully combined, then let it cook for an additional 2 minutes to heat through.

Step 11. Taste and adjust the seasoning with more salt and pepper if needed. My family prefers when I’m generous with the black pepper at this stage.

Step 12. Remove from heat, garnish with fresh chopped parsley, and serve hot while the sauce is at its creamiest.

Keeping This Marsala Chicken Orzo Fresh

I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. The sauce thickens considerably as it cools, which actually makes it perfect for reheating. Betty always used glass containers with tight-sealing lids to keep the Marsala aroma from transferring to other foods in the fridge.

I don’t recommend freezing this Marsala Chicken Orzo because the cream sauce and orzo don’t maintain their ideal texture after thawing. The pasta can become mushy and the sauce may separate, compromising the restaurant-quality experience this dish is known for.

For the best texture, I reheat by warming gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce back to its original consistency. You can also use the microwave at 70 percent power in 1-minute intervals, stirring between each, though I find the stovetop method preserves the creamy texture better. Add a bit of fresh parsley just before serving to brighten up the reheated dish.

Perfect Partners for Marsala Chicken Orzo

• Simple arugula salad with lemon vinaigrette cuts through the richness with peppery, citrusy notes and provides a refreshing contrast to the creamy pasta.
• Garlic bread or crusty Italian bread is essential for sopping up every last drop of that incredible Marsala sauce, and my grandkids always fight over the bread basket.
• Roasted asparagus with lemon brings seasonal elegance and bright flavors that complement the earthy Marsala wine beautifully.
• Garlic herb chicken with mashed potatoes and glazed carrots style roasted vegetables make wonderful sides when you want to create a complete Italian feast.
• Sauteed green beans with almonds add a pleasant crunch and fresh vegetable element that balances the richness of the cream sauce.
• Balsamic roasted vegetables provide sweet-tangy notes that pair wonderfully with the Marsala for a complete Italian-inspired dinner.
• Caesar salad with homemade croutons offers classic Italian-American flavors that complement this elegant main course perfectly.

FAQs

Marsala Chicken Orzo

Tender chicken breast with creamy orzo pasta in a rich Marsala wine sauce. An elegant one-pot meal that tastes like an Italian restaurant.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken breast cut into uniform cubes
• 1 cup orzo pasta
• 1 small onion finely chopped
• 3 cloves garlic minced
• 1 cup Marsala wine dry or sweet
• 2 cups chicken broth low-sodium preferred
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1 tsp salt to taste
• 0.5 tsp black pepper to taste
• 0.25 cup fresh parsley chopped, for garnish

Equipment

• Large skillet with lid
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons

Method

 

1. Heat the olive oil in a large skillet over medium heat.
2. Add the cubed chicken and season with salt, pepper, and Italian seasoning. Cook until browned, about 5 to 7 minutes. Remove chicken and set aside.
3. In the same skillet, stir in the chopped onion and minced garlic. Saute until the onion is translucent, about 3 to 4 minutes.
4. Carefully pour the Marsala wine into the skillet, scraping any browned bits from the bottom. Let it simmer for 2 to 3 minutes to reduce slightly.
5. Pour in the chicken broth and add the orzo. Stir well to combine.
6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 10 to 12 minutes, or until the orzo is al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.
7. Return the cooked chicken to the skillet.
8. Stir in the heavy cream and mix until combined. Let it cook for an additional 2 minutes to heat through.
9. Taste and adjust seasoning with more salt and pepper if needed.
10. Remove from heat, garnish with fresh parsley, and serve hot.

Notes

Use good quality Marsala wine for best flavor. Stir the orzo occasionally while simmering to prevent sticking. Don’t skip scraping the browned bits as they add incredible flavor. The sauce will thicken as it cools. Cut chicken into uniform cubes for even cooking. Add more chicken broth if the dish becomes too thick. Fresh Parmesan cheese makes a great finishing touch.