One Skillet Marsala Chicken and Orzo

Chicken Marsala, reworked into a one-skillet dinner with creamy orzo so it feels complete but still easy. Everything starts on the stove to build flavor, then finishes in the oven while it all comes together. The chicken stays golden, the orzo turns glossy with buttery mushrooms and shallots, and the Marsala adds just enough depth to make it taste like more effort than it was.

This post may contain affiliate links. Please read my Privacy Policy.

Table of Contents

• My favorite one pan dinner
• Everything you need to make this recipe
• How to make this chicken and orzo
• Servings and pairings
• Storage and make ahead recommendations
• Recipe FAQs
• Want more one pan recipes?
• One Skillet Marsala Chicken and Orzo Recipe

Everything you need to make this recipe

All the familiar Chicken Marsala players, plus orzo so it eats like a full dinner. Greek yogurt is the quiet creamy element here, but you’ve got swap options in the recipe below if that’s not your thing.

• bone-in chicken thighs + salt & pepper + butter + olive oil: Searing the chicken in butter and olive oil gives it a perfectly golden skin every time.

• mushrooms + shallots + garlic + thyme: This is where the flavor builds. The mushrooms brown, the shallots soften, and everything cooks in the chicken fat for extra caramelization.

• orzo + marsala + broth + spinach + Greek yogurt: The orzo cooks directly in the sauce and soaks up the Marsala, and the Greek yogurt melts in for a subtle creaminess instead of a heavy one.

Kitchen equipment needed:

• large cast-iron skillet
• stirring spoon
• hand blender (optional)
• cutting board + chef’s knife

How to make this chicken and orzo

1. Brown the chicken

Season and sear the chicken in butter and oil until browned, then remove and set aside.

2. Sauté the vegetables

Cook the mushrooms to develop color, then add the shallots, garlic and thyme until fragrant.

3. Toast the orzo

Stir in the orzo and cook briefly until lightly toasted.

4. Add the liquids

Pour in the Marsala wine to deglaze, then add the broth and combine.

5. Add the spinach and Greek yogurt

Stir in the spinach until wilted, then mix in the blended cottage cheese until slightly creamy.

6. Finish in the oven

Return the chicken to the skillet and bake until everything is cooked through and cohesive.

View this post on Instagram

A post shared by Lee Buchin (@leessupperclub)

Servings and pairings

It’s recognizable, crowd-pleasing, not spicy, not messy, reheats well, and feels “restauranty” without being intimidating. It scales from sweatpants to linen napkins easily.

• Dinner party main course – Crispy, sticky, and easy to eat with your hands, these wings are a guaranteed crowd-pleaser and perfect for setting out with plenty of napkins.
• Comforting weeknight dinner – Serve them with a simple side (think slaw, rice, or raw veggies) for a low-effort, high-reward dinner that feels a little special without much work.

Drink Pairings:

• Wine: Pinot Grigio — crisp acidity cuts the sauce while staying delicate enough for the chicken.
• Beer: Amber or Vienna lager — the toasty malt echoes the Marsala’s caramel notes, while carbonation cleans the palate.
• Cocktail: French 75 — bright lemon + bubbles cut the sauce and reset the palate between bites.
• NA option: Arnold Palmer — tannin + acidity behaves almost like white wine.

Storage recommendations

Let everything cool, then transfer to an airtight container and refrigerate for up to 4 days. The orzo will continue to absorb liquid as it sits, so the texture will thicken in the fridge. You can also freeze it, but the orzo softens quite a bit once thawed, so it’s best if you don’t mind a more stew-like texture.

Warm in a skillet over medium-low heat with a splash of broth or water to loosen the sauce and bring the orzo back to creamy. A microwave works too, just stir halfway through and add a little liquid if it looks tight or dry.

Want more one-pan recipes?

Here are some of my latest one-pan recipes perfect for any gathering:

If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.

Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.

Xoxo, Lee

Print