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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!
Easy and delicious. The fresh thyme and lemon juice make this extra flavorful. Orzo is my new favorite pasta.
Hey Kelly,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Has anyone tried making this with boneless thighs?
Hi Pamela,
Boneless thighs would definitely work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
This one was a hit! I added a little bit of sautéed mushrooms as well. Husband loved it! Will definitely make again. Thank you!
Hi Janet,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
This is a delicious dish. A family favorite!!
Hi Cindy,
Happy Sunday!! I love to hear that this recipe was a hit, thanks for making it! xTieghan
My family loves this from my most finicky eater (2yr old) to my oldest (18yr old), for a family of 7 ,I one and a half the recipe. I recently found out I can’t have dairy , so substitute oat or cashew milk in place of the cream. Taste the same as when I used cream just slightly thinner sauce.
My favorite recipe I make! Thank you
Hey Jou,
Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! xT
This was delicious. I am so glad that I made this recipe. My whole family agrees this tastes like it’s from a restaurant! Love it. Saved for later.
Hi Grace!
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️
This has become an absolute staple in our house! My husband and I love this dish, and I’ve made it when my MIL is in town and she loves it too. It comes together quickly and I love a one-pan dinner. My husband didn’t think he liked artichokes but he loves them in this. I also love having the leftovers for lunch the next day, even without the chicken the recipe is dynamite. My son is 10 months old and he always eyes it if he sees us eating it. Someday, lol! Thanks so much for this recipe!
Hey Sarah,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! Thanks for your kind message! xTieghan
Love, love, love this dinner. I can’t wait to share it with everyone.
Question: is it something I could make ahead to bring to a friend who just had a baby?
Hey Jean,
I appreciate you making this recipe and sharing your review, I am so glad it was enjoyed! Sure, I don’t see why not! I would just be sure they are going to eat it that day. Have a great day:)
This recipe is DELICIOUS and has become one of my favorite meals on rotation. The flavors are incredible I love this every time I make it.
Hi Caroline!
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?
This is on the regular rotation in my house! We have made with artichokes or asparagus and every time turns out great.
Hi Andrea!
Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! xTieghan
Made this last night and my husband (who thinks you are a culinary goddess) said the only bad thing about a Teighan Gerard recipe is “when it’s all gone!!!!”
This turned out wonderfully and the melding of flavors was spot on as usual. Truthfully if it isn’t one of my recipes that I am cooking it is one of yours.
As always, thank you.
Hi Joy,
Lol thanks so much for your kind message:) Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??
This was amazingly yummy. And so simple to make! Thank you!
Hey Lisa,
Happy Friday!! I am thrilled that this recipe was a hit, thanks a bunch for trying it out! ☀️xxT
Hi Tieghan,
I’ve loved all of your recipes I’ve tried so far! I’d love to make this for company. Can it be prepared ahead?
Thanks!
Hey Laura,
Thanks so much for your kind message! Sure, you could fully make this and then warm through in the oven on low before serving. Please let me know if you have any other questions!! xx
Hello Tieghan
Are the marinated artichokes the same as the canned artichokes I found in my grocery store? I think they are packed in water.
Thank you for this recipe
Hi Karen,
Those are different, the marinated artichokes will be in a jar with oil and seasonings, you should be able to find them near the pickles:) xTieghan
Hi Tieghan, I’m a closet stalker of your blog and Facebook lol 🙂 I’ve been trying out several of your recipes and I wanted to leave some reviews. I made this one last night, and brought the leftovers to work today for lunch. It was soooo good and hardly any dishes or mess to clean up! My husband said “So… you should definitely add this to the rotation.” This is the highest level of praise around my house lol! Thank you so much! I am making your blackberry lavender naked cake with white chocolate frosting into cupcakes tonight for my book club tomorrow, hopefully I can pull it off 😉
Hey Amber,
Thanks so much for giving the recipe a try and sharing your feedback! I love to hear that it was a hit! I am so glad you have been enjoying some recipes, thanks for following along:) xTieghan
OMG Tiegan, it’s kind of a silly game for me at this point. I have NEVER been disappointed in one single recipe of yours EVER. This was a huge hit in my house. I have 22 & 24 year old sons and they devoured this dish, the leftovers were gone for lunch the next day. Sauteeing the marinated artichokes added a whole other layer of flavor. I now add that to most chicken dishes I make now… nom nom nom. I did add mushrooms because I love them. Keep em coming girl!!!! Hello from Connecticut! 🙂
P.S. your One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake is on deck tonight, can’t wait
Hey Meagan,
Happy Sunday!! I love hearing that this recipe was enjoyed, thanks a bunch for trying it out and sharing your feedback!! Thanks so much for your kind message? xTieghan