I absolutely love how this One-Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe comes together in just one pan, giving you that rich, cozy comfort food without a mountain of dishes to tackle afterward. The creamy Marsala sauce with tender chicken cutlets, paired with the subtle tang from artichokes and the hearty orzo pasta, makes every bite a little celebration. It’s perfect for those weeknights when you want something impressive but still quick enough to whip up after work.
When I first tried this recipe, I was hooked not just because of the flavor but because it feels like you’re getting a restaurant-quality meal that’s actually doable at home. You’ll find that the combination of creamy and slightly tangy with the earthy Marsala wine is truly irresistible. If you want a comforting, flavorful dish that feels fancy but stays simple, this One-Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe is totally worth trying.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks together, so cleanup is a breeze and flavors marry beautifully.
- Creamy, Flavorful Sauce: The Marsala wine and cream create a luxuriously rich sauce that clings perfectly to both chicken and orzo.
- Tangy Artichokes: They add a bright, slightly acidic note that balances the dish and keeps it from feeling too heavy.
- Great for Any Occasion: Whether it’s a casual family dinner or a special weekend meal, it delivers every time.
Ingredients You’ll Need
All the ingredients in this One-Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe work together to create a balanced, comforting dish—think tender chicken, creamy sauce, and the nutty texture of orzo. When shopping, look for good-quality Marsala wine and marinated artichokes to boost the flavor even more.
- Chicken cutlets: Thin slices cook evenly and soak up all the sauce—great for quick dinners.
- Kosher salt and black pepper: Essential for seasoning throughout the cooking process.
- All-purpose flour: Helps create a light crust on the chicken, adding a bit of texture.
- Garlic powder: Makes seasoning flour easy and infuses a subtle garlicky flavor.
- Extra virgin olive oil: Use it for searing; it adds a lovely richness.
- Salted butter: Adds decadence and helps brown both chicken and artichokes perfectly.
- Marinated artichokes: Their acidity and texture brighten the creamy dish.
- Shallot: Adds a gentle sweetness and depth to the sauce.
- Garlic cloves: Fresh garlic boosts aroma and flavor big time.
- Fresh thyme leaves: Bring a fragrant, herbaceous note that lifts the dish.
- Crushed red pepper flakes: A pinch provides just the right hint of warmth without overpowering.
- Dry orzo pasta: Small and quick-cooking, it’s perfect for one-skillet meals.
- Low sodium chicken broth: Low sodium helps you control saltiness since artichokes and broth contribute flavor.
- Dry Marsala wine: Key to that iconic Marsala flavor; don’t skip or substitute with another sweet wine as it changes the taste.
- Heavy cream: For that rich, velvety finish to your sauce.
- Lemon juice: Brightens and balances the richness at the end.
Variations
I love how versatile this One-Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe is. You can easily tweak ingredients based on what you have or your dietary needs, making it your own special dish every time.
- Variation: Swap chicken breasts for boneless skinless thighs for juicier meat—I’ve done this and it adds a richer texture.
- Variation: For a lighter version, use half-and-half instead of heavy cream; the sauce will still be creamy but less heavy.
- Variation: Use vegetable broth for a vegetarian-friendly version (just replace chicken with hearty mushrooms), and it’s surprisingly delicious.
- Variation: Add spinach or kale at the end for a pop of color and extra greens; I often toss them in during the final simmer.
How to Make One-Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe
Step 1: Prepare and Dredge the Chicken
Season your chicken cutlets with kosher salt and black pepper—don’t be shy with the seasoning here. In a shallow bowl, combine the all-purpose flour and garlic powder, then dredge each chicken piece through the mixture, pressing gently so the coating sticks well. This helps the chicken develop a beautiful golden crust when you cook it and starts building flavor right away.
Step 2: Sear the Chicken to Golden Perfection
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add your chicken pieces, cooking them for 3 to 5 minutes on each side until they’re golden brown. Then, toss in a tablespoon of butter and let it brown around the chicken for about 2 minutes—this step adds a lovely nutty flavor. Once done, remove the chicken and set aside; you’ll finish it off later in the sauce.
Step 3: Sauté Artichokes and Aromatics
Add 2 tablespoons olive oil back into the skillet, then the drained marinated artichokes. Let them cook undisturbed for about 2 minutes so they get a nice golden edge. Throw in the butter, chopped shallots, garlic, fresh thyme, salt, pepper, and crushed red pepper flakes. Cook everything together for 2 to 3 minutes until fragrant—this is where those layers of flavor start to build beautifully.
Step 4: Toast Orzo and Simmer
Stir in the orzo pasta and cook it for an additional 2 minutes so it absorbs some of the flavors and toasts slightly. Then pour in the dry Marsala wine and chicken broth. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes until the orzo is tender but still has a slight bite (al dente). This is where the magic happens — the orzo soaks up all that flavorful liquid and thickens the sauce as it cooks.
Step 5: Finish with Cream, Chicken, and Lemon
Pour in the heavy cream, then nestle the seared chicken back into the skillet along with the lemon juice. Allow everything to simmer together for 5 minutes until the chicken is warmed through and the sauce has thickened up wonderfully. At this stage, your kitchen will smell irresistible, and the sauce should be creamy with just the right balance of tangy and savory.
Step 6: Serve and Enjoy
Serve it straight from the skillet, garnished with fresh thyme leaves for that last pop of herbal aroma. I love how easy it is to bring this to the table and watch everyone dig in — my family always goes crazy for this dish!
Pro Tips for Making One-Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe
- Prepping the Chicken Evenly: If your chicken breasts are thick, slice them horizontally so they cook through quickly and evenly without drying out.
- Brown the Butter for Depth: Letting the butter brown briefly around the chicken adds a nutty richness you really don’t want to skip.
- Don’t Rush the Orzo: Cooking it slowly to al dente while absorbing the broth makes the dish luxuriously creamy, so patience is key here.
- Artichoke Drainage: Make sure your marinated artichokes are well drained to avoid watery sauce and to concentrate their tang.
How to Serve One-Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe
Garnishes
I love topping this dish with fresh thyme sprigs—they add a fresh, herbaceous note and make the presentation feel intentional. A little extra cracked black pepper on top right before serving gives it a mild kick. Sometimes I add a sprinkle of freshly grated Parmesan for an extra flavor boost, which pairs wonderfully with the creamy sauce.
Side Dishes
Since the One-Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe is hearty on its own, I usually keep things simple with a crisp green salad or some roasted vegetables like asparagus or Brussels sprouts. Garlic bread or a warm baguette is perfect too—great for sopping up any leftover sauce.
Creative Ways to Present
For special occasions, I sometimes serve this in individual cast iron skillets—it keeps the dish hot and adds rustic charm. You can also plate it over a bed of sautéed greens for an elegant touch, or add a drizzle of truffle oil for that wow factor when entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I like to let it cool completely before sealing to keep the sauce texture right. When I make a little extra, it’s always a nice bonus meal the next day!
Freezing
I’ve frozen leftovers of this dish successfully by portioning it into freezer-safe containers. Just be sure to cool before freezing, and when you’re ready to eat, thaw overnight in the fridge to keep the creamy sauce from separating too much.
Reheating
To reheat, I recommend warming it gently on the stovetop over low heat with a splash of broth or cream to bring the sauce back to life without breaking. The microwave works too, but stirring occasionally helps keep the sauce creamy and the chicken juicy.
FAQs
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Can I use other types of pasta instead of orzo in this recipe?
While orzo’s small, rice-like shape works best because it cooks quickly and soaks up the sauce, you can try small pasta like ditalini or small shells. Just remember to adjust the cooking time if needed so your pasta stays al dente and doesn’t overcook.
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Is Marsala wine necessary, or can I substitute it?
Marsala wine is key for the authentic flavor of this dish because of its unique sweetness and depth. If you don’t have it, a dry sherry or Madeira wine can work as substitutes, but avoid using regular cooking wine or sweet dessert wines as they will alter the flavor profile significantly.
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Can I make this recipe dairy-free?
Yes! Replace the butter with olive oil and use coconut milk or a dairy-free cream alternative instead of heavy cream. The sauce will still be rich and flavorful, though slightly different in texture and taste.
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What is the best way to reheat leftovers without drying out the chicken?
The best way is to reheat gently on the stovetop over low heat with a little extra broth or cream added to loosen the sauce. This keeps the chicken moist and prevents the sauce from thickening too much or separating.
Final Thoughts
I genuinely recommend giving this One-Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe a try because it manages to be both elegant and easy—a rare combo in my kitchen! It’s the kind of dish that feels like a warm hug on the plate, but takes no time to prepare and clean up after. Whether you’re feeding family or treating yourself after a busy day, I bet it’ll become one of your go-to recipes too.
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One-Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
A delicious one-skillet recipe combining tender chicken cutlets with creamy artichoke marsala sauce and perfectly cooked orzo, all simmered together for a comforting and elegant meal.
Ingredients
Chicken
- 4 chicken cutlets, or 2 boneless chicken breasts sliced in half horizontally
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 3 tbsp extra virgin olive oil, divided
- 3 tbsp salted butter, divided
Artichoke Marsala and Orzo
- 12 oz marinated artichokes, drained
- 1 shallot, chopped
- 3 cloves garlic, finely chopped or grated
- 2 tbsp fresh thyme leaves, or 2 tsp dried thyme
- 1 pinch crushed red pepper flakes
- 1 cup dry orzo pasta
- 1 1/2 cup low sodium chicken broth
- 3/4 cup dry Marsala wine
- 3/4 cup heavy cream
- 1 tbsp lemon juice
Instructions
- Season and dredge the chicken: Season the chicken cutlets with kosher salt and black pepper. In a shallow bowl, combine the all-purpose flour and garlic powder. Dredge each piece of chicken through the flour mixture, pressing gently to ensure it adheres to the meat.
- Sear the chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken cutlets and sear them on both sides until golden brown, approximately 3-5 minutes per side. Add 1 tablespoon of salted butter to the skillet and allow it to brown around the chicken for about 2 minutes. Remove the chicken from the skillet and set aside.
- Cook the artichokes and aromatics: Add the remaining 2 tablespoons of olive oil to the skillet along with the drained marinated artichokes. Cook undisturbed for 2 minutes or until the artichokes are golden. Next, add 2 tablespoons of butter, chopped shallots, garlic, thyme leaves, and a pinch of salt, black pepper, and crushed red pepper flakes. Cook for 2-3 minutes until fragrant.
- Add the orzo and liquids: Stir in the orzo pasta and cook for another 2 minutes. Pour in the dry Marsala wine and low sodium chicken broth. Allow the mixture to cook for 10-12 minutes, stirring occasionally, until the orzo is al dente.
- Finish with cream and chicken: Reduce the heat and pour in the heavy cream. Return the seared chicken to the skillet and add the lemon juice. Simmer everything together for 5 minutes or until the chicken is warmed through and the sauce is creamy.
- Serve: Plate the creamy artichoke chicken marsala and orzo, topping with additional fresh thyme leaves if desired. Enjoy your comforting one-skillet meal!
Notes
- Use low sodium chicken broth to control salt levels in the dish.
- Marinated artichokes add a tangy depth; if unavailable, canned or frozen artichokes can be substituted.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Make sure to not overcook the orzo; it should be al dente to provide the best texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
