Marsala Chicken Orzo is a comforting one-pan dinner that marries tender, seared chicken with earthy mushrooms and a slightly sweet, savory Marsala wine sauce spooned over nutty orzo. It’s a weeknight-friendly all-in-one plate that tastes restaurant-worthy without the fuss. If you like bold, saucy chicken dishes, you might also enjoy a spicier, crisp alternative like this air fryer version of air fryer bang bang chicken for another quick weeknight option.
Why you’ll love this dish
This recipe gives you a glossy, wine-scented sauce and juicy chicken in about 30–40 minutes. It’s special because Marsala wine adds a caramelized depth without heavy cream, and orzo soaks up the sauce for a comforting, pasta-meets-rice texture. It’s great for:
- Busy weeknights when you want something impressive but simple.
- Casual dinner parties — the sauce feels elegant with minimal effort.
- Anyone who likes saucy, fork-friendly meals that travel well for leftovers.
“Family favorite for a reason: the sauce is rich but not heavy, and the orzo makes every bite feel indulgent.” — a regular weeknight reviewer
Step-by-step overview
You’ll sear seasoned chicken, sauté mushrooms in the same skillet, then deglaze with Marsala and chicken broth to build the sauce. While the sauce reduces, cook orzo separately so it stays perfectly al dente. Finally, return the chicken to the skillet to finish in the sauce, then plate the chicken over orzo and garnish. This keeps textures distinct: a crisped exterior on the chicken, tender mushrooms, and separate, saucy orzo.
What you’ll need
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total) — thin-sliced or pounded to even thickness for quicker, even cooking.
- 8 oz mushrooms, sliced (cremini or white button work well)
- 1 cup Marsala wine (use dry or sweet to taste; dry gives less residual sweetness)
- 2 cups chicken broth (low-sodium preferred)
- 1 cup orzo pasta
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Substitutions/notes:
- No Marsala? Use a mix of dry sherry and a teaspoon of brown sugar, or a fortified wine alternative.
- Swap orzo for arborio rice or small pasta shapes if preferred; adjust cooking liquid accordingly.
- Use vegetable broth and firm tofu or mushrooms only for a vegetarian version.
Step-by-step instructions
- Heat a large skillet over medium-high and add 2 tablespoons olive oil.
- Season both sides of the chicken breasts with salt and pepper. Add them to the hot skillet. Sear until golden and cooked through, about 6–7 minutes per side depending on thickness. Remove chicken and set aside to rest.
- In the same skillet, add the sliced mushrooms. Sauté until they release moisture and turn golden, about 5–7 minutes. Scrape up any browned bits from the pan—those are flavor.
- Pour in 1 cup Marsala wine and 2 cups chicken broth, using a wooden spoon to deglaze the skillet and lift fond.
- Bring the mixture to a simmer and let it reduce for about 5 minutes so the sauce concentrates. Taste and adjust seasoning.
- While the sauce reduces, cook 1 cup orzo according to package directions until al dente. Drain and set aside.
- Return the chicken to the skillet and simmer in the sauce for another 5 minutes so the flavors meld and the chicken warms through. If the sauce is too thin, simmer a bit longer or stir a small slurry of 1 tsp cornstarch + 1 tbsp cold water and add to thicken.
- Spoon the orzo onto plates. Top with a chicken breast and spoon mushrooms and Marsala sauce over everything. Garnish with chopped fresh parsley.
Best ways to enjoy it
- Serve with a crisp green salad and lemon vinaigrette to cut the richness.
- Add a side of roasted asparagus or sautéed spinach for color and a vegetable boost.
- For a heartier plate, stir in a handful of grated Parmesan into the hot orzo before plating.
- For elegant plating: slice the chicken on the bias, fan over a bed of orzo, then ladle sauce and mushrooms in a crescent on one side.
I sometimes quick-roast lemony broccoli while the chicken rests; the citrus brightens the Marsala’s sweetness.
Storage and reheating tips
- Refrigerate: Cool the leftovers to room temperature within two hours, then store in an airtight container for 3–4 days.
- Freeze: Place cooled chicken and sauce (separate the orzo if possible) in freezer-safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over low-medium heat. Add splash of broth if the sauce has thickened. Microwave in 30-second bursts, stirring in between, to preserve texture.
- Food safety: Always reheat to at least 165°F (74°C) before serving. Don’t refreeze after reheating.
Helpful cooking tips
- Even thickness: Pound thicker breasts to an even ½-inch for uniform cooking and shorter sear time.
- Don’t crowd the pan: Overcrowding prevents browning; cook chicken in one batch for best crust.
- Let the chicken rest 5 minutes before slicing so juices redistribute.
- Reduce the wine enough to remove the raw alcohol flavor; a quick simmer concentrates sweetness and aroma.
- Save the fond: Those browned bits from searing are flavor gold—deglaze thoroughly.
- Want a shortcut or different method? If you prefer an air-fried approach for faster crisping, this method pairs well with tips from my guide to air fryer boneless chicken thighs to adapt cooking times and get a crisp exterior.
Creative twists
- Creamy Marsala: Stir in ¼ cup heavy cream or crème fraîche at the end for a silkier sauce.
- Mushroom-forward: Use a mix of cremini, shiitake, and chanterelles for deeper umami.
- Lighter: Replace butter/cream with a splash more broth and a squeeze of lemon to brighten.
- Protein swaps: Use turkey cutlets, pork medallions, or seared shrimp (reduce simmer time) instead of chicken.
- Vegetarian: Omit chicken, increase mushrooms, add white beans and vegetable broth for protein.
Common questions
Q: Can I use bone-in chicken breasts or thighs?
A: Yes, but bone-in pieces take longer to cook. Sear until golden, then finish covered in the sauce on low heat or finish in a 350°F oven until the internal temp reaches 165°F (74°C). Thighs are forgiving and stay juicier.
Q: What can I substitute for Marsala wine?
A: Use dry sherry, Madeira, or a mix of white wine with a teaspoon of brown sugar. For non-alcoholic options, low-sodium chicken broth with a splash of grape juice and a little vinegar can mimic sweetness and acidity.
Q: Can I make this ahead for meal prep?
A: Yes. Store chicken and sauce together and orzo separately for up to 3 days. Reheat gently on the stove and combine just before serving to keep orzo from absorbing all the sauce.
Q: How thick should the sauce be?
A: Aim for a sauce that coats the back of a spoon but still pours. It should cling to the orzo without being gluey—use a small cornstarch slurry if it’s too thin, or reduce longer if too watery.
Q: Is Marsala chicken safe for kids?
A: Yes—most alcohol cooks off during reduction, but if you’re concerned, simmer longer to evaporate more alcohol or use a non-alcohol substitute.
If you want other weeknight chicken ideas with crisp textures or bold flavors, I have more recipes that pair well with quick sides and easy techniques.
Marsala Chicken Orzo
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total) Thin-sliced or pounded to even thickness for quicker, even cooking.
- 8 oz mushrooms, sliced Cremini or white button mushrooms work well.
- 1 cup Marsala wine Use dry or sweet to taste; dry gives less residual sweetness.
- 2 cups chicken broth Low-sodium preferred.
- 1 cup orzo pasta Cook according to package directions.
- 2 tablespoons olive oil
- to taste salt and pepper
- Fresh parsley for garnish
Instructions
Preparation
- Heat a large skillet over medium-high and add the olive oil.
- Season both sides of the chicken breasts with salt and pepper. Add them to the hot skillet. Sear until golden and cooked through, about 6–7 minutes per side. Remove chicken and set aside to rest.
- In the same skillet, add the sliced mushrooms. Sauté until they release moisture and turn golden, about 5–7 minutes.
- Pour in the Marsala wine and chicken broth, using a wooden spoon to deglaze the skillet and lift fond.
- Bring the mixture to a simmer and let it reduce for about 5 minutes.
- While the sauce reduces, cook the orzo according to package directions until al dente. Drain and set aside.
- Return the chicken to the skillet and simmer in the sauce for another 5 minutes.
- Spoon the orzo onto plates. Top with a chicken breast and spoon mushrooms and Marsala sauce over everything. Garnish with chopped fresh parsley.