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+ servings

Marsala Chicken Orzo Skillet

A creamy and delicious one-pan meal that’s ready in less than 30 minutes.

Course Dinner
Cuisine American, Italian
Keyword Chicken, Pasta
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings 6 servings
Calories 459 kcal
Author Holly Sander


  • 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)
  • 1/3 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)


  1. Heat olive oil to medium-high in a large saucepan. Add onion and saute about 3-5 minutes, leaving it slightly firm.
  2. Add mushrooms, salt, and pepper, and saute about 5 minutes, stirring occasionally so they don’t burn
  3. Add sliced chicken sausage, then saute about 1 minute, allowing it to sear slightly.

  4. Add Marsala, chicken stock and bring to a boil.
  5. Add orzo then cover and cook for 10-12 minutes then remove from heat.  Stir a few times while pasta is cooking.

  6. 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.
  7. Garnish with additional parsley and serve.