If you’re on the hunt for Good Meals To Make For Dinner that don’t require a culinary degree or a 2-hour commitment, this Chicken Marsala Orzo Skillet is about to be your new weeknight hero. Imagine all the cozy, restaurant-quality vibes of traditional chicken Marsala—but faster, creamier, and served with orzo instead of plain ol’ pasta. Yep, we’re talking one skillet, under 45 minutes, and a flavor bomb that’ll make you look like you’ve been cooking all afternoon (spoiler: you haven’t).
Here’s the deal: juicy, golden-brown seared chicken meets a rich mushroom-Marsala sauce that’s equal parts savory and slightly sweet. Then in goes the orzo—those tiny, rice-shaped pasta bits that cook up in no time and soak up every last drop of flavor. The result? A comforting, one-pan wonder that’s creamy, filling, and ridiculously satisfying.
Pro tip: Use quick-cooking orzo to keep this dish weeknight-friendly. The pasta cooks right in the sauce, so no extra pots or colanders to wash. (You’re welcome.) Sprinkle chopped parsley on top for that pop of color and freshness that makes dinner feel fancy without the fuss.
If you’re scrolling for Best Weekday Dinners or brainstorming May Dinner Ideas, this Marsala Chicken Orzo Skillet checks all the boxes. It’s hearty enough for colder nights but light enough for spring. Plus, it totally earns a spot among Top Dinner Recipes Popular with home cooks right now.
FYI, this dish also doubles as one of those Foodie Dinner Recipes that’s easy enough for Tuesday but impressive enough for date night. So next time you’re stuck between takeout and cereal for dinner, remember: Easy Orzo Recipes Dinners like this one exist—and they just might ruin boring weeknight meals forever.
Easy Chicken Marsala Orzo Skillet - Good Meals Ideas To Make For Dinner
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each), cut into bite-size pieces
- 1 teaspoon Italian seasoning
- Kosher salt and freshly cracked black pepper
- ¼ cup all-purpose flour
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, thinly sliced
- 1 shallot, finely minced
- 3 garlic cloves, thinly sliced
- 1 tablespoon fresh thyme, chopped
- 8 ounces orzo pasta
- 1 cup dry Marsala wine
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley
Instructions
Step 1:
Pat the chicken pieces dry with paper towels and place them in a large bowl. Sprinkle with Italian seasoning, salt, and pepper, then dust with flour. Toss everything together until the chicken is evenly coated.
Step 2:
Warm 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add half of the chicken and sear for 2–3 minutes per side until golden brown. Transfer to a plate and repeat with another tablespoon of oil and the remaining chicken. Set aside.
Step 3:
In the same skillet, drizzle in 1 tablespoon of oil and toss in the mushrooms. Cook, stirring occasionally, until they release their moisture and begin to brown—about 5 minutes.
Step 4:
Add the shallot and the last tablespoon of oil; season lightly with salt. Cook for 2 minutes until softened. Stir in the garlic and thyme and cook just until fragrant, about 1 minute. Add the orzo along with the remaining tablespoon of butter, stirring to coat the pasta evenly. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until slightly reduced.
Step 5:
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium and cook for about 7 minutes, stirring occasionally, until the orzo has absorbed most of the liquid and the sauce thickens. Stir in the heavy cream and cook another 2 minutes until the texture turns silky and creamy.
Step 6:
Return the cooked chicken (and any juices) to the skillet. Stir everything together and season to taste with salt and pepper. Sprinkle with fresh parsley before serving.
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