Entree Featured Recipes

Skillet Chicken Marsala Recipe

This skillet chicken marsala recipe is a delicious weeknight meal that is ready in about 30 minutes without making a big mess using only one pan!

 

Skillet Chicken Marsala

 


 

Chicken Marsala is one of my favorite dishes and for years I shied away from making it myself at home because I thought it’d be too complicated. Little did I know that it’s actually quite simple to prepare yourself and doesn’t take too much time. Best of all, preparing it all in one skillet cuts down on the mess! 

My husband loves this served over top mashed potatoes. I prefer it served over rice. Either way, it’s delicious! 

 

Skillet Chicken Marsala Recipe

 

Ingredients:

5-6 Boneless Skinless Chicken Tenderloins

1 Cup Marsala

1 Cup Chicken Stock

1 8 Ounce Carton Sliced Mushrooms

7 Tablespoons Butter

Flour

Salt and Pepper

Dried Oregano

Garlic Powder


 

 Directions:

Prepare chicken by dredging in flour and sprinkling both sides with salt and pepper, garlic powder, and oregano. I like to do this by putting all these ingredients into a Ziploc bag and shaking it to coat the chicken. Easy and no mess!

 

Skillet Chicken Marsala

 

Melt 3 Tablespoons butter in a skillet and place your chicken in the pan.

 

Skillet Chicken Marsala

 

Allow chicken to cook for about 5 minutes on each side and then remove from pan and set aside.

 

Skillet Chicken Marsala

 

Without turning the stove off or cleaning the pan, add the last of the butter to the pan, allow it to mostly melt and then add your wine.

Allow your wine to dissipate by about half then add your sliced mushrooms and chicken stock to the pan. Bring to a boil then reduce heat and allow to simmer for about 10 minutes.

Skillet Chicken Marsala

 

Add your chicken to the pan while still at reduced heat and allow it to simmer for about 15 minutes, flipping the chicken halfway through. Plate chicken and top with sauce and mushrooms. Serve!

 

Skillet Chicken Marsala

 

Print

Skillet Chicken Marsala

  • Author: Tracy Iseminger
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40

Description

An easy and delicious meal ready in about 40 minutes!


Scale

Ingredients

  • 56 Boneless Skinless Chicken Tenderloins
  • 1 Cup Marsala
  • 1 Cup Chicken Stock
  • 1 8 Ounce Carton Sliced Mushrooms
  • 7 Tablespoons Butter
  • Flour
  • Salt and Pepper
  • Dried Oregano
  • Garlic Powder

Instructions

  1. Prepare chicken by dredging in flour and sprinkling both sides with salt and pepper, garlic powder, and oregano.
  2. Melt 3 Tablespoons butter in skillet and place your chicken in the pan.
  3. Allow chicken to cook for about 5 minutes on each side and then remove from pan and set aside.
  4. Without turning the stove off or cleaning the pan, add the last of the butter to the pan, allow it to mostly melt and then add your wine.
  5. Allow your wine to dissipate by about half then add your sliced mushrooms and chicken stock to the pan. Bring to a boil then reduce heat and allow to simmer for about 10 minutes.
  6. Add your chicken to the pan while still at reduced heat and allow it to simmer for about 15 minutes, flipping the chicken halfway through.


Nutrition

  • Serving Size: 4
  • Calories: 676
  • Sugar: 3
  • Sodium: 307
  • Fat: 36
  • Saturated Fat: 17
  • Unsaturated Fat: 15
  • Trans Fat: 1
  • Carbohydrates: 13
  • Protein: 63
  • Cholesterol: 234

 

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Skillet Chicken Marsala

 

 

 

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About the author

Tracy Iseminger

Tracy is a busy mother and social media junkie. Her adventures in cooking led her to create Daily Dish Magazine. She has a passion for travel and wine. You can find her writing at Back Porch Somm as well. She works with a local digital marketing agency and as a Dental Hygienist, but her favorite thing to do is spend time with her family.

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