An easy one pan chicken recipe with a sauce so delicious, you’ll want to lick the pan clean.
But maybe don’t, because not only is that a little like, you know, germy, but the pan could be hot.
Kind of not really a good look. You know?
But seriously, this is an easy one pan chicken marsala recipe that you’ll want to add to your weeknight recipe repertoire, pronto.
It does have a decent amount of butter and oil, and the base of the sauce is made with marsala wine (obvi), so this is not a low-fat diet recipe you pull out when you’re looking to lose some weight.
But what this easy chicken marsala recipe is is a comforting, delicious, savory and warming weeknight dinner, and I think your family is gonna love it.
That’s this easy one pan chicken marsala, straight up.
The marsala makes it feel ever so fancy, but really it’s just a basic fortified wine you keep in your cupboard so it’s ready when you are. Leave the good wine for drinking. Marsala wine is slightly sweet and makes a way better sauce base.
I know I keep going on about this sauce, but this is another thing I love about it: the sauce is thickened with flour that the chicken has been dredged in, which accelerates the browning of the chicken while adding body to the marsala sauce.
A word about the spinach stuffing; I tested this recipe using frozen chopped spinach, which I found to mix great with the grated parmesan. I haven’t tried using fresh spinach, but if that’s what you have on hand, I think using about a third less than the recipe calls for and roughly chopping it before mixing with the grated parmesan would work just as well.
Adding in a mellow starch like egg noodles keeps this easy one pan chicken dish squarely in the kid-friendly camp, as well.
Because hands up if your kid prefers to only eat the boring stuff you serve them and not the actually delicious stuff.
(raises hand)
Which means that this is a dish that keeps the whole family happy!
And in the meantime, who’s got tips on how to actually get my kid to eat dinner?
Um, asking for a friend.
Anyway! Easy one pan chicken marsala with melty cheese and mushrooms for the win!
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Pan Seared Spinach Stuffed Chicken and Mushroom Marsala
Description
This recipe is inspired by a number of classical recipes, especially spinach stuffed chicken and marsala chicken, but it’s a flavor all its own. Even better? It comes together in an easy 20 minutes, making it a perfect weeknight dinner option. I prefer using pre-chopped frozen spinach in this recipe since I feel it binds best with the grated parmesan. Feel free to play around with fresh spinach in similar quantities, if it’s what you have on hand. Also, I use pre-mixed shredded “Italian blend” cheese in this recipe, which is often just a combination of mozzarella, parmesan, and provolone. If you can’t find a pre-mixed blend of these cheeses, substituting with provolone or mozzarella is fine.
Ingredients
- 2 pounds boneless skinless chicken breast
- 1.5 cup chopped frozen spinach (thawed and drained of excess liquid)
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- ¼ cup white flour
- 8 ounces sliced mushrooms
- 1 cup unsalted chicken stock or broth
- 1 ½ cup marsala wine
- 8 ounces shredded Italian blend cheese
- Toothpicks (for securing the chicken breasts)
Instructions
- In a large bowl, combine the spinach and grated parmesan and stir to combine.
- Using a sharp knife, cut a slit in the side of each chicken breast. Season the breasts al over with salt and pepper.
- Stuff each breast with about 2 tablespoons spinach and parmesan mixture. Use a toothpick to securely close the opening and set the breasts aside.
- In a large, wide saucepan set over medium heat, add the butter and olive oil. Stir to combine and heat until the butter has melted.
- While the butter is melting, pour the flour onto a plate.
- Once the butter has melted, dredge each chicken breast in the flour, coating each side of the breast. Place the chicken breasts in the pan on by one, leaving a small amount of space between each breast.
- Cook the breasts in the butter and oil, turning once or twice, until each side has lightly browned.
- While the chicken is browning, mix together the chicken broth and marsala wine in a bowl or large measuring cup.
- Once the chicken has browned, add the mushrooms to the pan, distributing evenly around the chicken breasts. Pour in the chicken broth and marsala mixture and turn the heat to medium-high.
- 10. Bring the sauce to a simmer and let cook 5-8 minutes, or until it has started to reduce, the chicken breasts have cooked through, and the smell of any alcohol from the marsala wine has burned away.
- 11. Sprinkle the cheese evenly on top of each chicken breast. Let the cheese melt, then remove the pan from the heat and serve.