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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
Super tasty recipe—albeit with a couple adjustments!
I’ve made this several times now and it’s always a major hit (even with picky eaters). Great to make for large groups. That said, I’ve found that it makes for a better tasting (and healthier) recipe to seriously cut down the cream on this. I used a little less than a 1/4 cup for four people. Also, the lemon can be hit or miss with some. I’ve found not adding it makes it just as good. One other suggestion is to try this with tri-color pearl couscous! Great texture and color!
Hey Jessica,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan
Wow wow wow, this recipe is everything! It climbed to the number one spot of my favorite HBH recipe yet! Thanks Teighan for yet another amazing recipe!
Hey there,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
Blown away by this recipe!!!! So good. I made it on Mother’s Day and impressed my whole family. It was so good I had to make it tonight for my boyfriend. Great meal! Highly recommend everyone trying this.
Hey Kristen,
Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan
Did you just brown the chicken first and then let it cook through all the way at the end? Or cook all the way at the beginning?
Hey Katie,
The chicken will be almost fully cooked after browning, but will finish cooking while simmering at the end. I hope you love the dish, please let me know if you give it a try! xTieghan
This was delicious. I added Parmesan cheese as well when I added the cream toward the end and it was perfect
Hey Corey,
Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan
Hi! If we’re having trouble finding Marsala, what do you recommend as a replacement? Thanks!! ((making this tonight and may use white wine in the meantime))
Hey Daniella,
You should be able to find marsala at your local grocery store, if not, white wine will also work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is my first recipe of yours that I made and it was AMAZING! 10/10 and tasted like restaurant quality. The only difference was I subbed white wine for Marsala since I didn’t have any on hand. So looking forward to trying more of your recipes!
Hey Trista,
Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan
Loved it, delicious! Currently making it for the second time in two weeks! However I find that’s not enough time for the orzo to cook & it was too al dente for my taste. So I par boiled it before step 4 but that’s probably just a matter of personal preference. Thank you for the recipe! Adding this to the rotation!
Hey Kristy,
Happy Friday! I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
So good! Easy/quick to make, the creamy flavor mixed with the tang of marsala wine and artichoke was awesome 🙂
Hey Kaitlin,
Happy Friday! I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
Lovely recipe that I really enjoyed making and eating. The marsala and lemon both come through in the sauce. I’m,a vegetarian so I used fake chicken cutlets and veg broth, and it turned out well. I love the one skillet prep! Thank you.
Hey Cheryl,
Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan
This was the first recipe I have made from half-baked harvest and I was not disappointed! This was easy to make and tasted amazing. Definitely a fun twist on a classic. Can’t wait to try other recipes here!
Hey Kieran,
Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan
Yes indeed. Next time, I will try finishing in the oven – if for no other reason than to brown the tops with the broiler.
Hey there,
Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan
Such a delicious dish! But am I doing something wrong? The orzo takes much longer 10-12 minutes to reach al dents for me. Thank you!
Hey Cass,
Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! Is there anything you are adjusting? What kind of orzo are you using? xTieghan
Fantastic dish!
I made this tonight exactly as posted and not only do I love the simplicity of using just one skillet, the flavor was out of this world!!
A wonderful dish that would be fantastic to serve when entertaining or when you want to serve up a special meal to family.
Thanks for another great recipe Tieghan!
Hey Lori,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan
Made this for dinner tonight – fantastic! Perfect as is: wouldn’t change a thing! Can’t wait to have it again. Thank you for all your wonderful recipes!!
Hey Lisa,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan
I tried this tonight. Absolutely delicious. I love the fried artichokes in it. Great recipe!
Hey Jen,
Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend:) xxTieghan
This is hands down the best recipe from HBH, beside the oatmeal chocolate chip cookies obviously! Trust me I know, because every meal I make comes from the HBH website or cookbook. Its so creamy and the flavors blend perfectly. Also, so easy to clean up afterwards its unbelievable. I’ve already made it twice in 2 weeks.
Hey Mayra,
Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend:) xxTieghan