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!
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
5-6 Boneless Skinless Chicken Tenderloins
1 Cup Marsala
1 Cup Chicken Stock
1 8 Ounce Carton Sliced Mushrooms
7 Tablespoons Butter
Salt and Pepper
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!
Melt 3 Tablespoons butter in a skillet and place your chicken in the pan.
Allow chicken to cook for about 5 minutes on each side and then remove from pan and set aside.
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.
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!
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