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One-Pot Marsala Chicken Orzo

Chicken and orzo pasta cooked together in creamy Marsala wine sauce with mushrooms for an easy, elegant dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized cubes
  • 1 tablespoon olive oil
  • salt and black pepper to taste
  • 2 tablespoons butter
  • 8 oz mushrooms (cremini or white button) sliced
  • 0.5 medium onion finely chopped
  • 2 cloves garlic minced
  • 0.5 teaspoon Dijon mustard
  • 1 cup uncooked orzo pasta
  • 0.5 cup Marsala wine dry or semi-sweet
  • 2 cups chicken broth
  • 0.5 cup heavy cream or full-fat coconut milk
  • 0.5 cup Parmesan cheese freshly grated
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large skillet or Dutch oven
  • wooden spoon
  • sharp knife

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken cubes with salt and pepper. Sauté for 5-6 minutes until golden and mostly cooked through. Remove and set aside.
  2. In the same pan, melt butter. Add mushrooms and onions. Sauté for 8-10 minutes until mushrooms have released their moisture and turned deep golden brown.
  3. Stir in garlic, Dijon mustard, and Marsala wine. Let wine simmer and reduce by half (about 2 minutes), scraping up any browned bits from the bottom of the pan.
  4. Pour in chicken broth, heavy cream, and uncooked orzo. Bring to a light boil, then reduce heat to medium-low.
  5. Cook uncovered for 10 minutes, stirring frequently to prevent orzo from sticking. Orzo should be tender and sauce should be creamy.
  6. Stir cooked chicken and any resting juices back into the pan. Add Parmesan cheese and stir until melted and sauce has thickened.
  7. Remove from heat and cover for 5 minutes to let flavors meld. Garnish with fresh parsley and serve warm.

Notes

Storage: Keep in airtight container for up to 3 days. Orzo absorbs liquid as it sits - add splash of broth or cream when reheating. Reheat on stovetop for best results. Not recommended for freezing. Substitutions: Dry sherry can replace Marsala. Use 2 tbsp balsamic vinegar + 6 tbsp broth as wine alternative. Coconut milk works for dairy-free. Chicken thighs or shrimp can replace chicken breast. Add spinach or sun-dried tomatoes for variation. Serving: Pairs beautifully with steamed asparagus or arugula salad. Pro Tip: Don't skip the Dijon mustard - it emulsifies the sauce and creates velvety, restaurant-quality texture.