Easy One Pan Chicken Marsala
A quick and delicious one pan dish combining juicy chicken, earthy mushrooms, and a rich Marsala wine sauce, perfect for busy weeknight dinners.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- to taste Salt
- to taste Pepper
- 1 cup flour, for dredging
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces sliced mushrooms (white button or cremini)
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Start by seasoning the chicken breasts with salt and pepper. Dredge them in flour until well-coated.
Cooking
- In a large skillet, heat the olive oil and butter over medium-high heat until shimmering.
- Add the chicken breasts to the pan, cooking for 5-7 minutes on each side until they are golden brown and fully cooked. Remove the chicken and set it aside.
- In the same pan, toss in the mushrooms. Cook until they’re soft and browned, around 5 minutes. Add in the minced garlic and sauté for an additional minute until fragrant.
- Pour in the Marsala wine, stirring to deglaze the pan. Let it simmer for a few minutes to reduce slightly, then stir in the chicken broth.
- Return the chicken to the pan, spooning some sauce over the top. Simmer for another 5 minutes, allowing the flavors to meld together.
- Garnish with fresh parsley and serve warm.
Notes
For best results, do not rush the cooking to ensure golden chicken. If avoiding wine, use low-sodium chicken broth instead. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.