One-pan dinners are kitchen lifesavers, but most sacrifice either flavor or nutrition for the sake of convenience. This high protein one pan chicken marsala orzo skillet refuses to compromise on any front, delivering restaurant-quality flavor, substantial protein, and genuine ease all in a single pot. The combination of tender chicken, earthy mushrooms, and creamy orzo cooked in Marsala wine creates layers of sophisticated flavor that belie the simple technique.
What makes this recipe particularly smart is how it transforms orzo into something that feels more like risotto without the constant stirring and attention traditional risotto demands. The pasta cooks directly in the flavorful broth alongside everything else, absorbing the Marsala wine, chicken drippings, and mushroom essence. The result is deeply flavored pasta that’s creamy and comforting while packing serious protein from the chicken and Parmesan.
The thirty-five minute timeline includes everything from prep to plating, and the one-pan method means minimal cleanup despite the impressive results. This is the kind of dinner that works beautifully for busy weeknights when you want something special, or for casual entertaining where you can chat with guests while the skillet bubbles away on the stove. Whether you’re feeding hungry family members or meal prepping for the week, this protein-packed skillet delivers consistently excellent results.
Why You’ll Love This High Protein One Pan Chicken Marsala Orzo Skillet
The one-pan convenience is genuinely game-changing for weeknight cooking. Everything from searing the chicken to cooking the pasta happens in a single skillet, which means less cleanup and fewer dishes to wash. The technique is straightforward enough for beginners but produces results that feel restaurant-worthy.
Protein content is exceptional here. The chicken breast provides lean, high-quality protein, while the Parmesan adds additional protein and that signature nutty, salty flavor. Each serving delivers substantial amounts that support muscle recovery and keep you satisfied for hours. Using Greek yogurt instead of heavy cream boosts protein even further.
The flavor profile is what really sets this apart from typical one-pan meals. Marsala wine brings a subtle sweetness and complexity that elevates the entire dish. The mushrooms add earthy, umami depth, while the garlic and onions create an aromatic base. The cream and Parmesan tie everything together in a velvety sauce that clings to each piece of orzo.
Texture-wise, the orzo achieves that perfect balance between tender and al dente, with a creamy coating similar to risotto but without the labor. The chicken stays moist from cooking in the sauce, the mushrooms are meaty and substantial, and the wilted spinach adds soft green pops throughout.
The leftovers situation is better than most pasta dishes. While the orzo will continue to absorb liquid as it sits, a simple splash of broth during reheating brings everything back to life. The flavors actually improve after a day in the refrigerator as everything melds together.
Ingredients for High Protein One Pan Chicken Marsala Orzo Skillet
I always cut the chicken into uniform bite-sized pieces so everything cooks evenly and you get chicken in every forkful. Larger pieces would need longer cooking and wouldn’t distribute as well throughout the orzo.
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 lb dry orzo pasta
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 8 oz cremini or button mushrooms, sliced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup dry Marsala wine
- 3.5 to 4 cups chicken broth
- 1/2 cup heavy cream (or full-fat Greek yogurt)
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped, for garnish
The Marsala wine is what gives this dish its distinctive flavor. Use a dry Marsala, not sweet, which you’ll find in the wine section or sometimes near cooking wines. Don’t substitute with Marsala cooking wine from the vinegar aisle as it contains added salt and won’t have the same depth. If you absolutely can’t find it, dry white wine with a teaspoon of brown sugar approximates the flavor.
Cremini mushrooms have more flavor than standard white button mushrooms and hold up better during cooking. They’re also called baby bellas. Slice them about 1/4-inch thick so they cook evenly and develop good browning. Clean them by wiping with a damp cloth rather than rinsing under water, which makes them soggy.
For the orzo, any brand works fine. This small, rice-shaped pasta is perfect for absorbing flavors and creating that risotto-like texture. Don’t substitute with another pasta shape as the cooking time and liquid absorption will be completely different.
The choice between heavy cream and Greek yogurt depends on your goals. Heavy cream creates a richer, more traditional sauce. Full-fat Greek yogurt adds extra protein and a slight tang while cutting calories and fat. If using yogurt, let it come to room temperature first and stir it in gently over low heat to prevent curdling.
How to Make High Protein One Pan Chicken Marsala Orzo Skillet
The key to success is building layers of flavor by searing the chicken first, then using the same pan to develop the sauce base. In my experience, taking the time to get good browning on both the chicken and mushrooms makes a noticeable difference in the final dish.
Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat until the butter is melted and shimmering. While the pan heats, season the chicken pieces on all sides with salt, black pepper, and Italian seasoning. Add the seasoned chicken to the hot pan in a single layer, working in batches if needed to avoid crowding. Sear for 5 to 6 minutes, flipping once or twice, until golden brown on multiple sides and cooked through. The chicken doesn’t need to be perfectly cooked at this point since it will finish in the sauce later. Transfer the seared chicken to a plate and set aside.
Cook the Aromatics: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the sliced mushrooms and diced onion. Spread them in an even layer and let them cook undisturbed for 2 to 3 minutes to develop browning on the bottom. Stir and continue cooking for another 5 to 8 minutes total, stirring occasionally, until the mushrooms have released their moisture, browned nicely, and the onions are soft and translucent. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
Toast the Orzo: Add the dry orzo pasta directly to the skillet with the vegetables. Stir constantly for about 2 minutes to lightly toast the pasta. You’ll notice it becomes slightly more golden and develops a nutty aroma. This toasting step adds depth to the final dish, similar to toasting rice for risotto.
Deglaze with Marsala: Pour in the Marsala wine, using a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom of the pan. This deglazing step is crucial for both flavor and preventing anything from burning. Let the wine simmer for about 2 minutes, stirring occasionally, until it has reduced by roughly half. The alcohol will cook off, leaving concentrated flavor.
Cook the Orzo: Add 3.5 cups of chicken broth to the skillet and stir everything together. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring every 2 to 3 minutes to prevent the orzo from sticking to the bottom. The orzo is ready when it’s tender and most of the liquid has been absorbed. If the orzo is still firm but the liquid is gone, add the remaining 1/2 cup of broth and cook for another 2 minutes. The exact amount of broth needed can vary based on your stove heat and orzo brand.
Create the Creamy Sauce: Once the orzo is tender, stir in the heavy cream or Greek yogurt along with the freshly grated Parmesan cheese. Mix everything together until the cheese melts and the sauce becomes smooth and velvety. If using Greek yogurt, make sure the heat is on low when you add it to prevent curdling.
Finish the Dish: Add the fresh baby spinach and the seared chicken pieces back to the skillet along with any accumulated juices. Stir everything together for 1 to 2 minutes until the spinach wilts down and the chicken is heated through. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Remove from heat and garnish with freshly chopped parsley and extra grated Parmesan. Serve immediately while hot and creamy.
The most common mistake is using too high heat once the orzo goes in, which causes the bottom to scorch while the top stays undercooked. Keep the heat at a gentle simmer and stir regularly to ensure even cooking.
What to Serve with High Protein One Pan Chicken Marsala Orzo Skillet
Since this skillet is rich and creamy, the best side dishes provide contrast through freshness, crunch, or acidity.
Arugula Salad: Peppery arugula dressed simply with lemon juice, olive oil, and shaved Parmesan cuts through the richness beautifully. The bright, sharp greens and citrus dressing refresh your palate between bites of creamy orzo. Add toasted pine nuts for extra crunch.
Roasted Asparagus: Asparagus spears roasted with olive oil, salt, and pepper until slightly crispy provide an elegant vegetable side. The earthy, slightly bitter asparagus balances the sweet Marsala flavors, and the crispy texture contrasts with the creamy pasta.
Garlic Bread: Crusty bread brushed with garlic butter and toasted until golden is perfect for soaking up the creamy sauce. The crispy, buttery bread adds satisfying crunch and turns this into an even more filling meal.
Caesar Salad: Classic Caesar with crisp romaine, Parmesan, and tangy dressing provides familiar comfort alongside the sophisticated Marsala flavors. The crunchy croutons add textural variety.
Steamed Green Beans: Simple steamed green beans with a squeeze of lemon and a sprinkle of salt add color and freshness without competing with the main dish. The mild flavor lets the orzo remain the star.
Caprese Salad: Fresh tomatoes, mozzarella, and basil with balsamic glaze offer cool, fresh elements that balance the hot, creamy skillet. The acidity from the balsamic brightens the entire meal.
Roasted Brussels Sprouts: Brussels sprouts roasted until crispy with a touch of balsamic vinegar add a pleasant char and slight bitterness that complements the savory orzo. They also contribute nutrients and fiber.
Pro Tips & Variations
For deeper Marsala flavor, increase the wine to 3/4 cup and let it reduce for 3 to 4 minutes instead of 2. This concentrates the wine’s sweetness and complexity even more. The extra reduction time ensures the alcohol fully cooks off.
If you prefer darker meat, chicken thighs work beautifully here and stay incredibly juicy even if slightly overcooked. Cut them the same size as you would breasts and follow the same technique. The extra fat in thighs adds richness to the sauce.
Add more vegetables for extra nutrition. Frozen peas can go in with the spinach, diced bell peppers can cook with the mushrooms, or sun-dried tomatoes can add tangy sweetness. These additions boost fiber and vitamins without much extra effort.
For a lighter version, use half the butter, substitute the heavy cream with Greek yogurt, and use only 1/4 cup Parmesan. The dish will be less rich but still delicious and significantly lower in calories and fat.
Make this dairy-free by using olive oil instead of butter, coconut cream instead of heavy cream, and nutritional yeast instead of Parmesan. The flavor will be different but still satisfying and creamy.
To make ahead for entertaining, sear the chicken and cook the vegetables through step 2, then refrigerate. When ready to serve, reheat the vegetable mixture, then proceed with toasting the orzo and finishing the recipe. This cuts down on last-minute cooking time.
For extra protein boost, stir in a cup of white beans with the spinach. They add plant-based protein and fiber while absorbing the flavorful sauce.
Storage & Reheating Tips
Store leftover chicken marsala orzo in an airtight container in the refrigerator for up to 3 days. The orzo will continue absorbing the sauce as it sits, which is completely normal. The texture becomes denser but the flavor remains excellent.
For reheating, the stovetop method works best. Transfer the orzo to a skillet over medium-low heat and add 1/4 to 1/2 cup of chicken broth or water. Stir gently as it warms, adding more liquid as needed until the sauce loosens and becomes creamy again. This usually takes 5 to 7 minutes.
Microwave reheating is faster but requires care. Place a portion in a microwave-safe bowl, add 2 to 3 tablespoons of broth or water, cover loosely, and heat at 70% power in 1-minute intervals, stirring between each. The lower power prevents the cream from separating and the chicken from becoming rubbery.
Freezing works but isn’t ideal for cream-based pasta dishes. If you do freeze portions, use freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat on the stovetop with added liquid, stirring frequently to re-emulsify the sauce.
For meal prep, portion the orzo into individual containers immediately after cooking. Add a tablespoon of extra broth to each container before sealing to help maintain moisture during storage. Reheat individual portions as needed throughout the week.
Common Questions
Can I use a different type of pasta? Orzo works best because its small size and rice-like shape create that risotto texture and cook evenly in the broth. Small pasta shapes like ditalini or acini di pepe could work with similar cooking times, but larger shapes would require more liquid and longer cooking.
What if I don’t have Marsala wine? Dry white wine with a teaspoon of brown sugar approximates Marsala’s sweet complexity. Alternatively, use all chicken broth and add a tablespoon of balsamic vinegar for depth. The flavor won’t be identical but will still be delicious.
How do I prevent the orzo from sticking? Stir the orzo every 2 to 3 minutes once the broth is added. The stirring prevents it from settling and sticking to the bottom of the pan. Using a deep skillet or Dutch oven with a heavy bottom also helps distribute heat evenly.
Can I make this vegetarian? Replace the chicken with white beans, chickpeas, or extra mushrooms. Use vegetable broth instead of chicken broth. The technique remains the same, and you’ll still get a protein-rich, satisfying meal.
Why is my sauce too thick or too thin? Sauce thickness depends on how much liquid the orzo absorbs and how long it simmers. If too thick, add more broth or cream a little at a time. If too thin, let it simmer uncovered for a few more minutes to reduce, or stir in extra Parmesan to thicken.
This high protein one pan chicken marsala orzo skillet proves that convenience and quality aren’t mutually exclusive. The sophisticated flavors, creamy texture, and substantial protein content make this a dinner that satisfies on every level. Whether you’re cooking for a busy weeknight, entertaining guests with minimal fuss, or meal prepping for the week ahead, this recipe delivers restaurant-quality results with refreshingly simple techniques and cleanup.
High Protein One Pan Chicken Marsala Orzo Skillet
Ingredients
Equipment
Method
- Heat olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Sear for 5 to 6 minutes, flipping once or twice, until golden brown and cooked through. Transfer to a plate and set aside.
- Reduce heat to medium and add remaining 2 tablespoons of butter. Add sliced mushrooms and diced onion. Cook for 5 to 8 minutes, stirring occasionally, until mushrooms are browned and onions are soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
- Add dry orzo pasta to the skillet. Stir constantly for about 2 minutes to lightly toast the pasta until slightly golden and aromatic.
- Pour in Marsala wine, using a wooden spoon to scrape up browned bits from the bottom. Let simmer for about 2 minutes until reduced by roughly half.
- Add 3.5 cups of chicken broth and stir to combine. Bring to a boil, then reduce heat to medium-low to maintain a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring every 2 to 3 minutes, until orzo is tender and most liquid is absorbed. Add remaining broth if needed.
- Stir in heavy cream or Greek yogurt and grated Parmesan cheese. Mix until cheese melts and sauce becomes smooth and velvety.
- Add baby spinach and seared chicken with any accumulated juices. Stir for 1 to 2 minutes until spinach wilts and chicken is heated through. Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and garnish with freshly chopped parsley and extra Parmesan. Serve immediately while hot and creamy.
