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!

Ingredients:

• 2 pounds boneless skinless chicken breast
• ½ cup frozen spinach, thawed
• ½ cup grated parmesan cheese
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• ¼ cup white flour plus 2 tablespoons
• 8 ounces sliced mushrooms
• 1 cup unsalted chicken stock or broth
• 1 ½ cup marsala wine
• 8 ounces shredded Italian blend cheese

Prep Ahead:

1. Pound the chicken to ½” thick. 
2. Combine the spinach with the parmesan cheese until well mixed.
3. Stuff and roll the chicken with the spinach and parmesan mixture, and secure each with a toothpick. Store in a resealable container for up to 3 days.

Prepare From Prepped:

1. Combine ¼ cup flour with the salt and black pepper in a large bowl until well mixed. 
2. Dredge the chicken in the flour mixture and transfer to a plate.
3. Heat the olive oil in a wide oven-proof saute pan over medium heat until shimmering. 
4. Add the dredged chicken and sear, turning carefully to brown each side. 
5. Remove the chicken from the pan and set aside. 
6. Add the remaining butter to the pan and heat until melted.
7. Add the remaining 2 tablespoons of flour to the melted butter, whisking until smooth. 
8. Slowly whisk in the chicken broth and marsala wine. 
9. Preheat the oven to 350*F.
10. Add the mushrooms and chicken and bring the sauce to a simmer, cooking 10-12 minutes until the mushrooms have started to soften and the sauce is thickening. 
11. Top with cheese and place the pan in the oven until the cheese has melted, about 8 minutes. 
12. Serve hot. 

Make From Fresh:

1. Pound the chicken to ½” thick. 
2. Combine the spinach with the parmesan cheese until well mixed.
3. Stuff and roll the chicken with the spinach and parmesan mixture, and secure each with a toothpick.
4. Combine ¼ cup flour with the salt and black pepper in a large bowl until well mixed. 
5. Dredge the chicken in the flour mixture and transfer to a plate.
6. Heat the olive oil in a wide oven-proof saute pan over medium heat until shimmering. 
7. Add the dredged chicken and sear, turning carefully to brown each side. 
8. Remove the chicken from the pan and set aside. 
9. Add the remaining butter to the pan and heat until melted.
10. Add the remaining 2 tablespoons of flour to the melted butter, whisking until smooth. 
11. Slowly whisk in the chicken broth and marsala wine. 
12. Preheat the oven to 350*F.
13. Add the mushrooms and chicken and bring the sauce to a simmer, cooking 10-12 minutes until the mushrooms have started to soften and the sauce is thickening. 
14. Top with cheese and place the pan in the oven until the cheese has melted, about 8 minutes. 
15. Serve hot.