One Pot Chicken Marsala Orzo Recipe -

Transform classic Italian flavors into an effortless weeknight dinner with this One Pot Chicken Marsala Orzo.

By cooking the tender chicken, earthy mushrooms, aromatic onions, and pasta together in a single skillet, the orzo absorbs all the rich, savory depth of the Marsala wine and beef broth. It is a comforting, restaurant-quality meal that requires minimal cleanup.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings

Ingredients

Chicken: 1 1/2 pounds skinless, boneless chicken breasts, sliced into bite-sized chunks
Seasonings: Salt, freshly ground black pepper, and paprika (to taste)
Fats & Oils: 1/2 tablespoon olive oil; 3 tablespoons butter, divided
Produce: 8 ounces crimini mushrooms (thinly sliced), 3/4 white onion (chopped), 1 teaspoon garlic paste, and fresh chopped parsley (for garnish)
Grains & Liquids: 1/2 cup dry orzo pasta, 1/3 cup Marsala wine (divided), and 1 1/4 cups beef broth

Step-by-Step Instructions

1. Prep and Sear the Chicken

Season your bite-sized chicken pieces generously with salt, black pepper, and paprika.
Place a deep skillet or Dutch oven over medium-high heat and add the olive oil.
Add the seasoned chicken pieces and cook, stirring occasionally, for about 5 minutes until they are golden-brown on the outside and no longer pink in the center.
Transfer the cooked chicken to a clean plate and set aside, leaving the flavorful pan drippings behind.

2. Sauté the Vegetables

Return the skillet to medium-high heat and melt 1 1/2 tablespoons of butter in the remaining pan drippings.
Add the sliced crimini mushrooms and chopped white onions. Sauté for about 5 minutes, stirring frequently, until the onions become translucent and the mushrooms soften and brown.
Stir in the garlic paste and cook for 1 minute until fragrant.

3. Toast the Orzo and Deglaze

Pour the dry orzo pasta directly into the skillet with the vegetable mixture. Stir constantly for 1 to 2 minutes until the orzo is lightly toasted and nutty in aroma.
Pour in half of the Marsala wine (about 1/6 cup). Scrape up any browned bits stuck to the bottom of the pan while stirring, and cook until the wine is nearly fully absorbed by the pasta.

4. Simmer the Pasta

Pour the beef broth into the skillet and bring the liquid to a rolling boil.
Once boiling, reduce the heat to medium-low, cover, and let it simmer for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid. Taste and adjust with salt and pepper if necessary.

5. Finish and Serve

Return the cooked chicken and its resting juices back into the skillet.
Stir in the remaining 1 1/2 tablespoons of butter and the remaining half of the Marsala wine.
Cook for another 2 to 3 minutes until the chicken is thoroughly warmed through and the sauce thickens into a rich glaze.
Spoon into wide serving bowls and garnish generously with fresh chopped parsley.

Chef’s Cooking Tips

Choose the Right Wine

Opt for a dry Marsala wine rather than a sweet variety for a balanced, savory flavor profile.

Control the Heat

When simmering the orzo, make sure your heat isn’t too high; orzo has a tendency to stick to the bottom of the pan, so a gentle, consistent stir every couple of minutes is key.

Mushroom Variations

While crimini mushrooms provide an earthy depth, baby bellas or standard white button mushrooms work wonderfully as substitutes.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	454 kcal	—
Total Fat	17 g	22%
Saturated Fat	8 g	38%
Cholesterol	167 mg	56%
Sodium	716 mg	31%
Total Carbohydrates	14 g	5%
Dietary Fiber	1 g	4%
Total Sugars	2 g	—
Protein	57 g	114%
Vitamin C	2 mg	3%
Calcium	54 mg	4%
Iron	3 mg	15%
Potassium	815 mg	17%