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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I recommend serving the chicken on the side and not in the sauce. The outside layer (aka crust) became mushy in the sauce and I don’t even have it in there too long. Otherwise it was bomb!! I will try it doing it like I mentioned next time
Hey Kristina,
Fantastic! I am thrilled that this recipe was enjoyed, thanks for giving it a go! xTieghan
This recipe is amazing
Hey Caroline,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Made this recipe tonight as I had all the ingredients in my pantry. Wanted to make something quick and delicious and knew you would have the perfect suggestion. It was so yummy! So flavorful. I absolutely love all your recipes! Thank you for another family favorite!
Hey Karen,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
Wow, this turned out SO delicious! Almost like a chicken Marsala risotto. I love chicken Marsala but have never actually made it because it seemed too difficult. This recipe is quick and simple but the flavor is out of this world. Made as described but added mushrooms and it was perfect!
Hey Marissa,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
This is going to be a favorite on my list – made it tonight – it seemed like such a simple recipe & yet its flavor was deep & complex – the browned butter really adds flavor. I did not have masala so added 1/2 cup pernod – it was very yummy! This is a keeper.
Hey Sharon,
Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Hi Tieghan! Im wondering if I can make this recipe without the orzo, and use pasta noodles instead. I was thinking of making the recipe exactly as is reads with out the orzo, boiling pasta separately, and then spooning the dish over the pasta. Do you think that would work? Or how much you recommend altering this recipe to use noodles instead of orzo?
Hey Jenna,
I think that would be fine to do, you will just need to reduce your liquid since you are not cooking the orzo in the dish. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
Made this for dinner tonight- easy and delicious. Didn’t have lemons so used some orange juice and added orange zest as well…very fresh and we loved it. Will definitely make again!
Hey Sarah,
Happy Friday! I am so glad that you enjoyed this recipe, thanks so much for giving it a try! xxTieghan
So good!! Followed recipe exact! Did have to add quite a bit more chicken broth/wine for the orzo to cook and not dry out, but that may have been something I did. Other than that it was creamy flavorful perfection!
Thanks for the best recipes around!
Hey Danielle,
Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan
Amazing! Made as written, added the suggested asparagus for some green veg along with 1 jar of artichokes! Also we cut the chicken into bite size pieces before frying because we usually prefer it that way, but I don’t think that was necessary at all!
This was delicious and definitely something we will make again!
Hey Jen,
Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
THIS WAS SO GOOD. Used chicken quarters so took longer to cook, but worth it. Wow. Also subbed coconut milk for cream and threw in some sliced jalapenos with the shallot.
Hey Kayti,
Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
Non alcoholic substitute for the wine?
Hey there,
You can use chicken broth in place of the wine. I hope the recipe turns out amazing for you. Let me know if you give it a try! xTieghan
I really enjoyed this recipe! Do you think I could lighten it up a bit by using half and half or whole milk instead of the cream?
Hey Olivia,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Sure, either of those would work just fine! xTieghan
This is going in to the rotation for sure. Has anyone tried a non-dairy substitute for the cream? I’m wondering if almond milk or soy would work?
Hey Jenna,
I am so glad this recipe was enjoyed, thanks a lot for making it! Sure, any non-dairy milk will also work. xxTieghan
Looks great! How many people does this serve?
Hey Michi,
This dish makes 4 servings. I hope you love the recipe, please let me know if you give it a try! xTieghan
I’m back to make this a second time. It was SO delicious!! I have grilled marinated artichoke hearts so it didnt look at good as your photos but wow did it taste great. Thankyou!
Hey Linda,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan