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This simple One Skillet Creamy Artichoke Chicken Marsala and Orzo makes for the best any night of the week dinner that feels extra special. Lightly breaded chicken seared until golden with nutty browned butter. The chicken is finished in a simple marsala wine pan sauce with fried artichokes and orzo pasta. And a major bonus…it’s all made entirely in one skillet. Every spoonful is layered with delicious, spring flavors, lemony fried artichokes, and creamy pasta. The perfect way to spend a relaxing night in the kitchen with family and friends.
I know I’ve said it before, but I really love a one skillet dinner. It takes the effort and stress out of the busy weeknight dinner. And for whatever reason, they’re always layered with so many delicious flavors. And that’s definitely the case with this chicken marsala which I adapted a bit for spring.
Back in the fall, I made a chicken marsala with mushrooms. It turned out so delicious and it’s been one of my favorite recipes I’ve shared in a long while. Basically, I wanted to adapt that recipe to be a little more fitting for spring. And that’s when I had the idea to also include a little orzo pasta into the mix.
Yes, orzo pasta, dinner all in one! So, I tried, and well, long story short, it turned out beyond delicious. Pasta is never a bad idea…
Here are the quick and simple details…
If you love a good chicken marsala, you’ll love this slight twist even more. It’s all about the lemony fried artichokes and or course that orzo pasta.
Start with the chicken. If you’ve made chicken parmesan this is very similar. Just dredge the chicken through a mix of flour, then pan-sear it in a hot skillet. This allows the chicken to form a nice golden crust on the outside. Using thin chicken cutlets is key. The thin chicken cooks evenly and browns nicely in a short amount of time.
Tip: if your grocery store does not carry chicken cutlets, as a swap, try asking your butcher to pound out chicken breasts for you. This is super easy to do at home, but truthfully…it’s just not that much fun. The butcher can quickly pound out the chicken and save you the trouble…and the mess.
Pan-sear the chicken, then add in the butter. The butter browns around the chicken creating an even more delicious flavor.
Now the artichokes, the best part! The key is frying them in a little butter before adding anything else to the skillet. They’ll get a little crispy and take on a pretty golden brown color.
Once the artichokes have had time to crisp up, toss in the shallots, garlic, and lots of thyme. Again, allow that butter to brown, creating an even more delicious flavor.
Also, if you like, you could easily replace the artichokes with asparagus or broccoli. I think both would be delicious!
At this point, just add in the wine, simmer until reduced, then stir in the cream and a light squeeze of lemon juice. I find this brightens and lightens the flavors up a bit. Allow everything to simmer and thicken into a delicious creamy sauce.
Finish it up.
And then, that’s it.
I like to top with fresh thyme, then serve this up immediately. As the orzo sits, it will continue to soak up the sauce, so this is really best to enjoy right after cooking. But don’t worry the leftovers are still delicious too!
Perfect for just about any night of the week. I love how quickly and easily this comes together. It really is one of those “no fuss”, easy, delicious dinners that everyone loves. Hoping it quickly becomes a staple dinner for you guys!
Looking for other springtime dinners? Here are some of my favorites:
Spinach and Artichoke Pita Grilled Cheese
One Pot Baked Spinach and Artichoke Mac and Cheese
20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata
Lastly, if you make this One Skillet Creamy Artichoke Chicken Marsala and Orzo be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Creamy Artichoke Chicken Marsala and Orzo
Servings: 4
Calories Per Serving: 920 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 12 ounces (1-2 jars) marinated artichokes, drained
- 1 shallot, chopped
- 3 cloves garlic, finely chopped or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 1 pinch crushed red pepper flakes
- 1 cup dry orzo pasta
- 1 1/2 cups low sodium chicken broth
- 3/4 cup dry marsala wine
- 3/4 cup heavy cream
- 1 tablespoon lemon juice
Instructions
- 1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.3. To the skillet, add 2 tablespoons olive oil and the artichokes. Cook undisturbed for 2 minutes or until golden. Add 2 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 2-3 minutes, until fragrant. Add the orzo. Cook another 2 minutes. 4. Pour in the wine and broth. Cook 10-12 minutes until the orzo is al dente, then pour in the cream. Add the chicken and lemon juice to the skillet and simmer for 5 minutes or until warmed through. 5. Serve the chicken and orzo topped with fresh thyme. Eat!
This post was originally published on April 8, 2021
I’m planning on making this tonight. I don’t have Marsala wine and would rather not run out – would any wine do?
Hey Niomie,
You could use white wine or just extra chicken broth. I hope you love this recipe, please let me know if you give it a try! xTieghan
Tieghan, do you think this might work with pork cutlets? As an owner of pet chickens, we don’t eat chicken. ?
Hey Lisa,
Sure, I think pork would work well here! I hope you love the recipe, please let me know if you give it a try! xTieghan
Cooked up just as described! And tastes wonderful. My kids loved it. Definitely one we will have again. Thank you!
Hey Kacey,
Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan
Made this last night- delicious!
I added asparagus, subbed the heavy cream with homemade cashew cream, used regular white wine because I didn’t have masala, and topped with chopped parsley. SO so good!!!! Def need to add this to your spring recipe collection.
Also, do you think this would be okay to freeze? I life alone so have a lot of leftovers!
Hey Devon,
Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! I worry about the orzo becoming mushy if you freeze this. Have a great weekend! xTieghan
Dieses Rezept ist vom Allerfeinsten. Sehr gut beschrieben mit tollen Fotos und Video. Das müsst Ihr einfach probieren. Eine Gaumenschmaus!
Hey there,
Ich danke dir sehr! Ich hoffe du liebst das Rezept! xTieghan
This looks magical! If I’m scaling down to serve just 2, do you think a 10 inch cast iron will do?
Hey Ashley,
Yes, that will work just fine! I hope you love this recipe, please let me know if you give it a try! xTieghan
THIS RECIPE IS DELICIOUS! I love so much from this blog but this is in my top 5 recipes. Thank you so much for your creativity and helping us all continue to be excited about cooking dinner!
Hey Katie,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan
Wow — made this tonight and my wife asked if it could be part of our regular rotation! It’s perfect!
Hey Jess,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan
What Marsala do you like to use?
Hey Suzanne,
I like to get my marsala wine from Whole Foods. I hope you love this recipe, please let me know if you have any other questions! xTieghan
I saw this online this morning and made it for lunch. Easy and delicious. I also added mushrooms and spinach, to add some vegetables. Great recipes. Thanks!
Hey Sheryl,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan
My gosh, this is perfect. just sitting here wondering what to do with chicken tonight.
And, I have every single ingredient mentioned. For us thighs though, and jarred artichokes, but otherwise a match.
Hey Joyce,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan
will be making this soon with few subs perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
I hope you love the recipe!!
This recipe looks so good! I’ve made chicken with artichokes before but never thought to sauté the artichokes before putting it all together. Dredging the chicken in flour is also a great tip. It surely will elevate the taste even more. I don’t have orzo-do you think I could sub in rice? Thanks so much. I have made many of your recipes and we all enjoy them. Have a great day!
Hey Kelly,
Thanks so much! Yes, rice will work well here, it just will take a little longer to cook than the orzo. You could also use another small cut noodle. Please let me know how it turns out! xTieghan
Could you use coconut milk instead of cream?
Hey Carol,
Yes, that would work just fine here. I hope you love the recipe, please let me know if you give it a try! xTieghan
This looks so good. I love your mushroom one so much, will try this one when the sun shines ? xx
Thanks so much Kelly-Jane! Let me know if you give it a try! xTieghan