We don’t eat chicken very often because my husband prefers red meat, but I’m always looking for new ways to cook chicken besides our usual slow-cook a whole chicken and make broth with the bones routine.
I had chicken Marsala at a restaurant in college and loved it. I decided to create an easy at-home version, and this recipe was born. This chicken Marsala recipe is an easy and healthy take on this classic dish. It also makes great leftovers and can be packed for lunches and snacks. This meal comes together quickly for a fast on-the-go meal. Even my kids love this recipe and I love that it is easy and fast to prepare and only equals one pan to clean!
Chicken Marsala Recipe
- Cut the chicken in half lengthwise and season it with spices.
- Heat the oil/fat in a large skillet that has a lid.
- Fry the chicken in the skillet for 2-3 minutes per side until it is starting to brown.
- Meanwhile, slice the mushrooms.
- When the chicken is cooked, remove it from the pan and set aside.
- Add the sliced mushrooms to the pan.
- Pour the wine into the skillet with the mushrooms and stir for 1 minute to let the alcohol cook off.
- Return the chicken to the pan, cover with the lid, and reduce the heat to a simmer.
- Continue cooking, covered, on low heat for 10-15 minutes until chicken is cooked.
- Serve immediately and enjoy.
Ever made chicken Marsala? What is your favorite chicken recipe? Share below!