Thanks to our friends at al fresco all natural for sponsoring this Marsala Chicken Orzo Skillet! It’s a creamy and delicious one-pan meal that’s ready in less than 30 minutes.
With butter, mushrooms, chicken sausage, orzo pasta, sweet Marsala wine, and chicken stock – it’s sure to become a family favorite you’ll make again and again!
I love a big ole’ pot of comfort food. Especially when it involves hearty fall flavors like this Chicken Marsala Orzo Skillet. Mmm, so good.
Did you know that Chicken Marsala was one of the top 10 most Googled recipes in 2016? Just a little food trivia for you to tuck away and pull out at your next dinner party. I’m all about making you look good.
And speaking of making you look good, this yummy winner of a chicken dinner will do just that! With butter, mushrooms, chicken sausage, orzo pasta, and sweet Marsala wine cooked down with rich chicken stock.
And yes – I said chicken sausage. We’ve swapped out chicken sausage for the usual chicken breast. It’s the perfect pro move to cut down on cook time for this recipe.
I know what you’re thinking… where does she get these fabulous ideas?? I can only attribute it to divine inspiration and, well, al fresco all natural!
Thanks to their fully cooked Roasted Garlic Chicken Sausage with onions and herbs, this ever-popular meal just got even better. This Chicken Marsala Orzo Skillet is truly the trifecta of recipes: easy, delicious and skillet-to-tummy in less than 30 minutes!
As you know I LOVE me some al fresco chicken sausage. It’s gluten free, made with lean skinless chicken meat and they have the best variety of tasty flavors - like Buffalo Style with Blue Cheese, and Sweet & Smoky BBQ. Plus, it’s fully cooked so it makes getting dinner on the table that much quicker.
I know, I’m selling past the close. You’re so sold on this deliciousness - aren’t you!? #HookLineandSinker
Well, you’ve got really good taste.
Less about how fabulous you are, and more about how to make this delicious 30-minute one-pan meal!
First, you sauté a large chopped yellow onion in olive oil. Then add in some sliced mushrooms, salt and pepper.
Allow the mushrooms to cook down, then stir in the sliced garlic chicken sausage.
Now add the sweet Marsala wine and chicken stock and bring to a boil. Add in your orzo pasta, stir, cover and cook for about 10 minutes.
Finally, sprinkle in some chopped parsley and shaved Parmesan cheese and you’re ready to eat!
A few things about this Marsala Chicken Orzo Skillet:
- Be sure to use “sweet” Marsala wine not dry Marsala wine. It will taste completely different if the wine is not sweet.
- You can use other types of pasta if preferred. Just realize you may need to add more chicken stock during the cooking process.
- You can skip the butter. The butter gives the dish its creaminess but it’s not essential if you’d prefer to not use it.
- I used shaved Parmesan for this recipe because I like how the thin pieces melt. You can actually find it packaged that way in the specialty cheese area in your grocery store. If you can’t find it, you can always buy a wedge of Parmesan and use a vegetable peeler to shave your own. Or just use shredded Parmesan if you’d prefer.
- I like using chicken stock rather than chicken broth because I believe it has more flavor. But you can use either one for this recipe.
This hearty Marsala Chicken Orzo Skillet is such a quick and delicious one-pan meal. Tasty fall comfort food at its best!
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Marsala Chicken Orzo Skillet
A creamy and delicious one-pan meal that’s ready in less than 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 8 ounces button mushrooms (aka "white mushrooms")
- 12 ounces al fresco all natural Roasted Garlic chicken sausage, sliced
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup sweet Marsala
- 2 cups chicken stock (more if pasta is sticking to the pan)
- ⅓ cup parsley rough chopped, plus more for garnish
- 8 ounces orzo pasta
- 2 tablespoons butter
- 4 ounces shaved Parmesan cheese (or shredded if you can't find shaved)
Instructions
- Heat olive oil to medium-high in a large saucepan. Add onion and saute about 3-5 minutes, leaving it slightly firm.
- Add mushrooms, salt, and pepper, and saute about 5 minutes, stirring occasionally so they don’t burn
- Add sliced chicken sausage, then saute about 1 minute, allowing it to sear slightly.
- Add Marsala, chicken stock and bring to a boil.
- Add orzo then cover and cook for 10-12 minutes then remove from heat. Stir a few times while pasta is cooking.
- Stir in butter and chopped parsley, then sprinkle Parmesan evenly across the top of the skillet. Replace lid for 1-2 minutes allowing the cheese to melt slightly.
- Garnish with additional parsley and serve.
Nutrition Information
Yield
6Serving Size
8-10 ouncesAmount Per Serving Calories 459Total Fat 20gSaturated Fat 7gUnsaturated Fat 0gCholesterol 65mgSodium 1232mgCarbohydrates 40gFiber 2gSugar 6gProtein 23g
Looking for more easy weeknight chicken dinners?
Tina
Can you use chicken breast cut into bite size pieces?
holly
Hi Tina, I think that should work fine. I would cook the chicken pieces first then transfer them to a plate. In the same pan cook the onions 3-5 minutes, add 2-3 minced garlic cloves and sauté 1 more minute, add the mushrooms, salt, and pepper, and sauté 5-7 minutes, stirring occasionally. Then pick up the recipe as written from step 4 on. You may need to add more Marsala wine or chicken stock since you're using chicken pieces.
Cindy
What chicken sausage can you use, if you can't find the Roasted Garlic chicken Sausage?
holly
Cindy, I think you could use a several different flavors of sausage. Italian sasauge, something with cheese, peppers, onions, or tomatoes. The only thing I would stay away from is sasuage that is too sweet with apples etc. I hope that helps.
Christal
Once you add the orzo and cover, what should the heat be at?
holly
Medium-low to medium heat should be good for this recipe. You want it to simmer but not boil.
BeesKnees
I could not find sweet Marsala anywhere! Just regular Marsala in the cooking wines section. You specify the sweet. Stating there will be a distinct difference. I don't know whether to use the regular Marsala or just omit it all together. And of course, I'm making this in about 4 hours...ho hum. Any suggestions?
holly
Go with whatever Marsala you can find! I'm not sure what you're working with but taste it and if it seems like it needs a hint of sweetness add a sprinkle of sugar. Fingers crossed for you over here - Good luck!
Jessica
I made this tonight and absolutely loved it! I’ll be making it again! Thank you for sharing it, it took the fear out of chicken Marsala!
holly
Hi Jessica, I'm so happy you loved the recipe! There's nothing to fear when it comes to chicken Marsala!
Ashley Packard
Just tried chicken sausage for the first time. I thought this was sooo good!
holly
Hi Ashley! I'm curious which flavor did you try? I just grilled some of al fresco's roasted pepper and asiago chicken sausage last night - sooo yummy!