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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
Creamy, rich and fabulous. My family gave it a 5 star rating!
Hey Marilla,
Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan
Made this last night for my mom’s birthday dinner! It was a HUGE hit! I made this to be ready when my guests arrived and then set on counter in a baking dish. We had some apps and cocktails and ate about an hour later. I put the baking dish in a 350 oven for about ten minutes to reheat slightly. It was perfect! Thank you for this recipe! The artichokes were probably the best part. I thankfully had extra because of the size jar I bought. Will make again!
Hey Jennifer,
Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan
YUM! This was so GOOD! Thank you so much, Tieghan, for a great recipe that was delicious and easy to prepare!
Hey Ellie,
Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
So so delcious! We made it with coconut milk and was ridiculously good.
Hey Chelsea,
Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan
My Husband and me loved this recipe. We will make again for sure ?
Hey Miriam,
Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan
Seriously soo good! Was looking for a yummy recipe, but had very few ingredients in my fridge. This hit all the right spots. I didn’t have any wine on hand, so I used mostly chicken broth and some sherry cooking wine. I cubed the chicken before dousing in the flour mixture and that sped up the cooking time. Highly recommend! Thanks Tieghan!
Hey Mikayla,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
Absolutely delicious! I replaced the chicken with thin cut pork chops, as we don’t eat chicken, and added mushrooms and spinach. HUGE winner! ❤️
Hey Lisa,
Fantastic! Thanks so much for making this recipe, I am it was enjoyed! xTieghan
Excellent! I reduced the oil in half. At the time of cooking it seemed like a lot – was glad i did. Might add a few more artichokes next time. They were delicious. Thank you!
Hey Denise,
Fantastic! Thanks so much for making this recipe, I am it was enjoyed! xTieghan
Perfect recipe and so delicious!
Hey Heidi,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
I made this last night. Followed people’s advice and used coconut milk. I didn’t use as much butter as it calls for; add a bit more Marsala wine; and dried thyme as we didn’t have any fresh. It was delicious. I will make it again and it will go quicker next time now I now what the steps are. Thanks. Vicki
Hey Vicki,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
This recipe is A++
Hey Mara,
Wonderful!! I am so so glad that this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan
Super easy recipe and very delicious!
Hey Sheere,
Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan
This recipe was amazing! Loved every bite and so easy to make.
Hey Missy,
Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan
WOW! This is my favorite HBH recipe I’ve tried & I have been obsessed with your recipes for a while. My husband and I both give it two thumbs up! It was also not difficult to make, which is a huge plus 🙂
Hey Taylor,
Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan
This was delicious! My husband doesn’t like artichokes so I subbed with broccoli. I also didn’t have Marsala wine, but a good substitute is white wine and brandy (1/4 white wine to 1 tsp brandy x 3). Definitely gave the same Marsala flavor. This is a keeper!
Hey Jamie,
Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan