Skillet Chicken Recipes
One-Pan Marsala-Inspired Chicken and Veggies
Tender chicken thighs are coated in a delectable mushroom sauce that comes together in one pan, in mere minutes. One-Pan Marsala-Inspired Chicken and Veggies is a recipe all mushroom lovers must try!
Ingredients
Chicken
- 1 pound boneless, skinless chicken thighs, excess fat cut off
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
Sauce
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped yellow onion
- 16 ounces sliced crimini or white button mushrooms
- 1 cup Marsala or Port wine
- 1 cup low-sodium chicken or vegetable stock
- 1 tablespoon all-purpose flour (or gluten-free alternative)
- 1 tablespoon chopped parsley
Instructions
- Season both sides of the chicken thighs with oregano, garlic powder, smoked paprika, salt and pepper.
- Heat oil in a large cast iron skillet over medium to medium-high heat. Place the chicken thighs in the skillet and cook for about 4 minutes on each side, until browned.
- Using tongs, remove the chicken from the skillet and place on a plate. The chicken may not be completely cooked through, but it will finish cooking in the sauce.
- To make the sauce, add an additional tablespoon of oil to the skillet. Sauté onion and mushrooms over medium to medium-high heat until browned, about 5 minutes.
- Add the wine and bring to a boil for about 3 minutes, until the wine is reduced in half. Then add the broth and flour. Mix together until the flour is dissolved.
- Add the chicken thighs back to the pan. Bring sauce back to a boil and let boil for another 5 minutes, until the sauce thickens and chicken is cooked through. The internal temperature of the chicken should be at least 165 degrees F.
- Garnish with parsley before serving.
Notes
Recipe and photo used with permission from:
Mushroom Council
Recipe courtesy of: Chelsey Amer, MS, RDN