One-Pot Creamy Chicken Marsala Orzo

Chicken Marsala takes its name from Sicily’s fortified wine, a staple of Italian-American comfort cooking. This one-pot twist folds tender chicken and mushrooms into creamy orzo for a weeknight dinner that feels restaurant-special.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 650 cal
• 42g protein
• 52g carbs
• 28g fat
• 3g fiber

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Ingredients

• 1.5 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 1.5 cups orzo pasta
• 10 oz, sliced cremini mushrooms
• 1 large, minced shallot
• 3, minced garlic cloves
• 3/4 cup Marsala wine
• 2.5 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 1 tbsp butter
• 1.25 tsp, divided kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. 1Pat the chicken pieces dry and season all over with salt and pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
2. 2Add the chicken in a single layer and sear without moving until golden on the first side, about 3 minutes; flip and cook another 2–3 minutes until mostly cooked through. Transfer to a clean plate.
3. 3Reduce heat to medium, add the remaining olive oil and the butter. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and turn deep golden brown, 6–7 minutes. Season with salt.
4. 4Stir in the minced shallot and garlic; cook until fragrant and softened, about 1 minute. Pour in the Marsala wine and scrape up every browned bit from the bottom of the pan. Let it simmer and reduce by half, 2–3 minutes.
5. 5Add the orzo and toast it in the pan for 1 minute, stirring constantly so it picks up the flavors. Pour in the chicken broth and remaining salt, bring to a boil, then reduce to a steady simmer.
6. 6Nestle the seared chicken and any accumulated juices back into the pan. Cover and cook, stirring once halfway, until the orzo is tender and most of the liquid is absorbed, 10–12 minutes.
7. 7Uncover, stir in the heavy cream, grated Parmesan, and fresh thyme. Simmer uncovered 1–2 minutes more until the sauce turns silky and coats the orzo. If it looks too thick, loosen with a splash of broth or water.
8. 8Taste and adjust seasoning, then finish with chopped parsley and an extra grind of black pepper. Serve straight from the pot while the orzo is still creamy.