One Pot Fancy Chicken Marsala Risotto Recipe

Chicken Marsala Risotto is a mash-up of two favorite Italian dishes, combining Marsala wine, creamy risotto, and tender chicken. We are saving ourselves a little time and effort by cooking all of this in one large skillet or Dutch oven. So, if you're craving a heavenly chicken marsala dinner with a delicious side, stay with me. 

The Incredible Flavors of Marsala and Parmesan

 Chicken marsala is one of my favorite dinners to order in a fancy Italian restaurant, especially if we are eating out for a special occasion. Sometimes, I have an intense craving and want to make this recipe in the comfort of my own home. By combining the key parts of a traditional chicken marsala recipe with slow-cooked risotto, I get all of the flavors I'm craving in one big pot. Rich wine sauce, creamy and velvety risotto, and seasoned white meat chicken that I can literally shovel in as quickly as possible. 

Chicken Marsala Risotto Ingredients

Most of the simple ingredients for this meal are staples. We will build layers of flavor for one amazing jazzed-up risotto recipe. Now, this recipe is flexible. Read below for additional ingredient options and substitutions.

• 2-3 Boneless Skinless Chicken Breasts
• 4 cups Chicken Stock or Chicken Broth
• 1 cup Arborio Rice
• ½ cup Dry Marsala Wine
• ½ cup Yellow Onion
• 1-2 cloves Garlic
• 1 tablespoon Cornstarch
• 2 teaspoons Dried Oregano
• ½ cup Mascarpone Cheese
• ¼ cup Parmesan Cheese
• 1 tablespoon Butter
• 2 teaspoons Olive Oil
• Kosher Salt and Black Pepper to taste
• Fresh Italian Parsley to garnish if desired

This dish is loaded with flavor because of the marsala wine. Marsala is a fortified wine made in Sicily and can be found DRY or SWEET. We want to use dry marsala as this is a savory meal.

The other stand out ingredient is the marscapone cheese. It's very similar to cream cheese, but with a much more subtle flavor. The marscapone melts perfectly into the risotto creating a creamy and velvety coating that pulls the whole pot together. 

Chicken Marsala Risotto is a mash up made in heaven. I love Chicken Marsala. Anything with a flavorful wine based sauce is my kind of comfort food. Enter creamy risotto and it's "Hello, lover!"

Now, these two dishes on their own are generally time consuming, but man is it worth it! I've tried my best to simplify it so I can make it on a regular weeknight without too much trouble. 

Step-by-Step Cooking Process

This meal starts with the chicken and then builds layer by layer from there. 

1. Set a large enameled dutch oven over medium-high heat. Add the olive oil and 1 tablespoon of butter.
2. Cut the chickening bite sized pieces. Dust the chicken with a light coating of cornstarch, dried oregano, salt, and pepper.  Sauté the chicken until it's golden brown. Remove the chicken from the pot, transfer it to a plate, and set it aside. 
3. Next, add the other tablespoon of butter, diced onion, and minced garlic. Stir the onions well and cook for 3-4 minutes until they are slightly translucent.
4. Add the arborio rice and stir it well so the butter coats the rice completely. Toast the rice for 2-3 minutes. 
5. Now it's time to add the half cup Marsala wine. Stir it in really well and bring it to a bubble. 
6. After the wine as reduced, you can start adding the chicken stock about 1 cup at a time. Add a cup of warm chicken stock, stir it well, bring it to a boil and let the rice absorb the liquid.  Reduce to medium heat if needed. 
7. Then, repeat 3 times or until the rice is tender and cooked through.
8. When the rice is cooked through, you can add back the chicken and stir in the mascarpone cheese. 
9. Stir it so it's well combined. Top with parmesan cheese and minced parsley. 

Supplies

Heavy cast iron pot--> is so useful for risotto. It holds heat very well and the temperature will not fluctuate as more chicken stock is added during the cooking process. 

Medium Saucepan to keep the chicken stock warm while the risotto cooks. 

Recipe Modifications 

This is where we talk about things like mushrooms and more veggies. Traditional chicken marsala sauce is loaded with cremini mushrooms. You can add sliced mushrooms to the pot after you've cooked the chicken. Remove them with a slotted spoon and set them aside. Add them back in when you add the chicken.

Cream and Cheese options: If you don't have mascarpone, you can use cream cheese, heavy cream, or half and half.  

This dish is already gluten free. Leave out the mascarpone and butter if you need it to be dairy free also. The starch from the arborio rice and the chicken stock will still be amazing.

How to Save and Reheat Leftovers

Transfer leftovers to an airtight container and keep refrigerated for up to 4 days. When you are ready to serve again, reheat in the microwave on medium-power or at 50% for 1-2 minutes. Stir and repeat heating if necessary. 

You can also reheat the risotto on the stove. Use a medium sauce pot over medium heat. Add chicken stock if needed to loosen up the risotto. When the risotto starts to bubble, it should be ready to enjoy again.  

Make this a Meal

Three easy vegetable side dishes that work really well are roasted asparagus, steam or roasted broccoli, or sautéed garlic green beans. Check out my recipe for How to Perfectly Cook Frozen Green Beans if you want a quick side dish. 

Another great option is a simple green salad with a light vinaigrette to balance out the creamy decadence of the risotto. Serve this all with a crisp white wine and thank me later. 

Chicken Marsala Risotto Recipe Card

Print Recipe

4.45 from 18 votes

Chicken Marsala Risotto

Creamy risotto made with marsala wine, chicken, mushrooms, and asparagus all in one bowl.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Italian

Keyword: risotto

Servings: 4

Calories: 536kcal

Equipment

• 1 Large pot or dutch oven
• 1 Wood Spoon or Spatula

Ingredients

• 1 pound Boneless Skinless Chicken Breasts
• 4 cups Chicken Stock or Chicken Broth
• 1 cup Arborio Rice
• ½ cup Dry Marsala Wine
• ½ cup Yellow Onion
• 1-2 cloves Garlic
• 1 tablespoon Cornstarch
• 2 teaspoons Dried Oregano
• ½ cup Mascarpone Cheese
• ¼ cup Parmesan Cheese
• 1 tablespoon Butter
• 2 teaspoons Olive Oil
• Kosher Salt and Black Pepper to taste
• Fresh Italian Parsley to garnish if desired

Get Recipe Ingredients

Instructions

• Set a large enameled dutch oven over medium-high heat. Add the olive oil and 1 tablespoon of butter.
• Cut the chicken into bite sized pieces. Dust the chicken with a light coating of cornstarch, dried oregano, salt, and pepper. Sauté the chicken until it's golden brown. Remove the chicken from the pot, transfer it to a plate, and set it aside.
• Next, add the other tablespoon of butter, diced onion, and minced garlic. Stir the onions well and cook for 3-4 minutes until they are slightly translucent.
• Add the arborio rice and stir it well so the butter coats the rice completely. Toast the rice for 2-3 minutes.
• Now it's time to add the half cup Marsala wine. Stir it in really well and bring it to a bubble.
• After the wine as reduced, you can start adding the chicken stock about 1 cup at a time. Add a cup of warm chicken stock, stir it well, bring it to a boil and let the rice absorb the liquid. Reduce to medium heat if needed.
• Repeat 3 times or until the rice is tender and cooked through.
• When the rice is cooked through, you can add back the chicken and stir in the mascarpone cheese. Taste for seasoning and add salt or pepper if needed.
• Stir it so it's well combined. Top with parmesan cheese and minced parsley.

Nutrition

Calories: 536kcal | Carbohydrates: 31g | Protein: 35g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 627mg | Potassium: 747mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 577IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg