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eatswithkatie
December 9, 2025

One Pot Chicken Marsala Orzo

You won’t believe how easy this chicken marsala orzo is to make and how incredible the flavor is. It comes together in less than 30 minutes and requires hardly any effort at all… and who can complain about only 1 dirty dish?! I can assure you everyone will be asking for seconds when you make this!

WHAT YOU’LL NEED

  • Chicken
  • Onion
  • Garlic
  • Mushrooms
  • Marsala wine
  • Orzo
  • Chicken broth
  • Heavy cream or half & half
  • Parmesan
  • Salt & pepper

RECIPE VARIATIONS

  • Chicken: I used raw chicken breast, you could toss in rotisserie chicken too!
  • Mushrooms: Cremini / baby bella mushrooms! I buy them sliced and end up chopping them into even smaller pieces too!
  • Marsala wine: for that classic marsala flavor! It’s very easy to find and should be at your grocery store in either the wine section (because you do still have to show your ID) or the cooking oils section.
  • Chicken broth: gives the best flavor, you can just use water if needed!
  • Heavy cream: of course it’s amazing with heavy cream but if you’re looking to lighten the fat you can swap for just half & half or do a mix of both.

NUTRITION

(macros shown using heavy cream, use half & half to lower fat. makes 3 large or 4 smaller servings)

Per 1 serving (making 4): 500 cals | 17f | 34c | 31p

Per 1 serving (making 3): 665 cals | 23f | 46c | 42p

*macros will vary based on brands used*

One Pot Chicken Marsala Orzo

You won't believe how easy this chicken marsala orzo is to make and how incredible the flavor is. It comes together in less than 30 minutes and requires hardly any effort at all… and who can complain about only 1 dirty dish?! I can assure you everyone will be asking for seconds when you make this!
Print Recipe
Servings: 3 large servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken breast
  • 1 tbsp oil
  • 1 small yellow onion diced
  • 3 tsp minced garlic
  • 8 oz sliced mushrooms cremini / baby bella are best
  • 1 cup marsala wine
  • 1.5 cups dry orzo
  • 3 cups chicken broth or water
  • 1/2 cup heavy cream or half & half
  • 1/4 cup parmesan
  • salt, pepper

Method
 

  1. Dice chicken into small bite size pieces.
  2. Heat oil in a large skillet. Season the chicken with salt and pepper, then sear it for a few minutes until lightly browned.
  3. In the same pan, add the onion and mushrooms. Cook until softened, then add the garlic for about a minute.
  4. Pour in the Marsala wine and scrape up any browned bits from the bottom of your pan.
  5. Let it simmer briefly before adding the orzo and chicken broth to the pan, stirring everything together.
  6. Bring everything to a boil then reduce to a simmer.
  7. Cover and cook for about 10–12 minutes, stirring frequently to prevent orzo from sticking to the bottom.
  8. When orzo is cooked and most of the broth is absorbed, add in the heavy cream (or half & half) and Parmesan, then mix until creamy.

Notes

(macros shown using heavy cream, use half & half to lower fat. makes 3 large or 4 smaller servings)
Per 1 serving (making 4): 500 cals | 17f | 34c | 31p
Per 1 serving (making 3): 665 cals | 23f | 46c | 42p
*macros will vary based on brands used*

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