One Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe

If you’re searching for a meal that’s both impressive and effortless, you’re going to love this One Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe. I absolutely love how this dish brings together tender chicken, earthy artichokes, and a luscious Marsala cream sauce, all cooked in just one pan. It’s perfect when you want a flavorful, comforting dinner without drowning in dishes afterward.

When I first tried this recipe, I was amazed by how the orzo soaks up that rich sauce, making every bite incredibly satisfying. This One Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe works wonderfully for weeknight dinners or even casual weekend gatherings where you want to impress but keep things simple. Give it a try—you’ll see why it’s one of my go-to recipes!

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Ingredients You’ll Need

These ingredients work so well together—the artichokes add a subtle tang and texture that complements the Marsala sauce and creamy orzo beautifully. When shopping, look for marinated artichokes in jars for the best flavor.

• Chicken cutlets or boneless chicken breasts: Slicing breasts in half horizontally helps them cook evenly and stay tender.
• Kosher salt and black pepper: Essential for seasoning every component to enhance flavor.
• All-purpose flour: Used for dredging the chicken to get a crispy golden crust.
• Garlic powder: Adds a subtle garlic flavor to the flour coating.
• Extra virgin olive oil: For searing the chicken and sautéing ingredients; choose good quality for best flavor.
• Salted butter: Adds richness and helps deepen flavors with a touch of caramelization.
• Marinated artichokes: I prefer the marinated kind for extra flavor, drained well before cooking.
• Shallot: Offers a mild onion flavor without overpowering the dish.
• Garlic: Fresh garlic brings aromatic depth—grate or finely chop for even cooking.
• Fresh thyme leaves (or dried): Thyme’s earthiness pairs so well with Marsala and chicken.
• Crushed red pepper flakes: Just a pinch to add gentle warmth and balance the creaminess.
• Dry orzo pasta: This petite pasta cooks quickly and absorbs the sauce perfectly.
• Low sodium chicken broth: Adds a savory base, keeping the sauce flavorful without being salty.
• Dry Marsala wine: The star of the sauce, lending sweetness and complexity.
• Heavy cream: Makes the sauce luxuriously creamy and smooth.
• Lemon juice: A bright splash cuts through the richness for balance.

Variations

I like to tweak this One Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe depending on the occasion or what’s in my pantry—feel free to make it your own!

• Vegetarian Version: I made this once swapping chicken for sautéed mushrooms and it was surprisingly delicious and just as hearty.
• Spicy Kick: If you love heat, add a dash more crushed red pepper flakes or some chopped fresh chili to the sauce.
• Herb Swap: Fresh rosemary or sage can be used instead of thyme for a different herbal note.
• Wine Swap: If you don’t have Marsala, a dry sherry or even a sweet white wine works, but the flavor will vary slightly.

How to Make One Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe

Step 1: Season and Flour the Chicken

First, season your chicken cutlets or breast slices generously with kosher salt and black pepper. Then set up a shallow bowl with all-purpose flour mixed with garlic powder. Dredge each piece into the flour mixture, pressing the coating so it sticks well. This step gives your chicken a lovely golden crust when seared.

Step 2: Sear the Chicken Until Golden

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken. Cook about 3-5 minutes on each side, until beautifully golden but not fully cooked through—that’ll happen later. Add a tablespoon of butter to the pan, letting it brown slightly around the chicken, which adds flavor and color. Then remove the chicken to rest temporarily.

Step 3: Sauté Artichokes and Aromatics

In the same skillet, add 2 more tablespoons of olive oil along with your drained marinated artichokes. Let them cook undisturbed for about 2 minutes until they develop a bit of golden color—that caramelization really amps up the flavor. Then toss in butter, shallots, garlic, thyme, and a pinch of salt, pepper, and red pepper flakes. Cook for 2-3 minutes until you’re greeted with a fragrant, savory aroma.

Step 4: Toast the Orzo and Simmer

Add the dry orzo to the skillet and cook for another 2 minutes, stirring frequently so it toasts slightly and absorbs the flavors. Pour in the Marsala wine and chicken broth—this is when the magic happens as the orzo cooks and soaks up that savory liquid. Let this simmer gently for about 10-12 minutes until the orzo is tender but still a slight bite (al dente).

Step 5: Finish with Cream, Chicken, and Lemon

Once the orzo is perfectly cooked, stir in the heavy cream to create that silky sauce. Nestle the chicken back into the skillet, pouring in lemon juice to brighten the flavors. Let everything simmer together for about 5 minutes until the chicken is warmed through and flavors meld. Then it’s ready to serve!

How to Serve One Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe

Garnishes

I love topping this dish with fresh thyme sprigs to enhance that herbaceous note. Sometimes, I also sprinkle a little grated Parmesan for an extra layer of savory richness. A squeeze of fresh lemon on top right before serving brightens everything perfectly.

Side Dishes

Since this recipe is pretty filling and well-rounded, I keep sides simple—think a crisp mixed green salad with a light vinaigrette or some roasted seasonal veggies like asparagus or green beans. Garlic bread on the side is also fantastic if you want to soak up any leftover sauce!

Creative Ways to Present

For special occasions, I’ve plated this in shallow bowls with extra fresh thyme scattered on top and garnished with edible flowers for a photogenic twist. It’s a great way to elevate the rustic feel of this dish without adding fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the dish lasts well for up to 3 days. The flavors actually deepen overnight, so sometimes I find it tastes even better the next day!

Freezing

I’ve frozen this recipe successfully by portioning it into meal-sized containers. Just thaw overnight in the fridge and reheat gently—though the orzo might lose a bit of texture, it still tastes great when warmed carefully.

Reheating

When reheating, I prefer doing it on the stove over low heat to avoid curdling the cream sauce. Adding a splash of broth or cream helps restore the sauce’s silky texture.

FAQs

Final Thoughts

This One Skillet Creamy Artichoke Chicken Marsala and Orzo Recipe has become a favorite in my kitchen because it balances ease and elegance perfectly. The one-pan method means less mess and more time enjoying your meal with loved ones. Trust me, once you try this, you’ll be reaching for it on busy weeknights or anytime you want a comforting, crowd-pleasing dish with minimal fuss. I can’t wait for you to try it and hear what you think!

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