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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!
I haven’t rated this meal yet, but I’ve made it about 5 times – I would say this is one of my favorites…… but I’m biased to this page. 😉
Hey David,
Happy Friday!! ☘️🌈 So glad to hear that this recipe always turns out well for you, thanks so much for making it so often! xT
Loved this recipe. Easy one pot meal.
Hey Ann,
Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT
10/10 delicious comfort food! Loved the combination of ingredients and how smoothly it comes together. Only thing is I used a lot more chicken broth than called for to get the orzo to Al dente.
Hey Alison,
Happy Wednesday! I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner!
My husband and I absolutely LOVED this recipe. He’s usually a picky eater and, to be honest, I wasn’t totally sure this recipe is something he’d like. I was proven SO wrong! He enjoyed it so much that he’s already asked me to make it again. Next time, though, doubling the entire recipe. It’s that good!!
Hey there,
Yat!! So glad to hear that you and your husband both enjoyed this dish, thanks so much for making it! xx
Made this last night and it was delicious! It didn’t take long and I love that it was one skillet so easy clean up. I highly recommend you to try it.
Hey Anne,
Happy Friday!!🍀 I appreciate you making this recipe and sharing your comment, so glad to hear it was delish! xT
We loved everything about this dish! It was easy to do, fairly quick and absolutely delicious!
Wouldn’t change a thing. It will become a new family favorite.
Hey Diane,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
I was thinking of swapping coconut milk (canned cream) for the cream as I happen to have it in hand. Would you use the same amount and would you change anything else in the recipe since the coconut is sweeter? I made it the original way first and really loved it!
Hey Christine,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! You could use the same amount of coconut cream and follow the recipe as written:) xT
Happy full bellies here in New England! What a great dish, full of flavor and oh so easy to make. Love these type of dinners in the cold winter. TY!!!
Hey Lynn,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
This is my most favorite recipe EVER. We make it at least 2 times a month It’s simple, delicious, so cozy, and makes FANTASTIC leftovers. We’ve even substituted orzo for farro tonight since we can’t find orzo anywhere in town, and it was excellent!
Hey Dany,
I am delighted to hear that this recipe turned out well for you and appreciate you giving it a try! Have a great weekend:)
This was simply delicious. So flavorful and creamy I could of licked my plate clean! Once again Halfbaked Harvest has nailed it.
Hey Britt,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄
I made this recipe last night and my family loved it. I used un-marinated artichoke hearts as it’s what I had in the pantry. I also had mushrooms that needed to be used, so I sautéed them and added them before the orzo.
Absolutely delicious recipe, easy too. Thank you for sharing!
Hey Lisa,
Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT
Can you substitute white rice for orzo rice?
Hi Michelle,
For best results, I would use arborio rice:) I hope this recipe turns out well for you, please let me know if you give it a try! xx
What would be a good dairy free substitute for the heavy cream without altering the flavor?
Hi Holly,
I would use your favorite dairy free milk or coconut cream. Please let me know if you give this recipe a try, I hope you love it! xx
Could you add in halved brussels sprouts you think? If so would you recommend adjusting the liquid going in? Thank you!
Hey Katie,
Sure, I don’t see why not but I haven’t tested this, so I’m not sure about the liquid. Please let me know if you give this recipe a try! xT
Its good
Thanks so much Jack!!