One-Pan Marsala-Inspired Chicken and Veggies


One-Pan Marsala-Inspired Chicken and Veggies

Course Main Dish
Cuisine American, Italian
Calories 538kcal


  • 1 pound boneless skinless chicken thighs
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil


  • 1 tablespoon olive oil
  • 1/2 cup onion diced
  • 16 ounces cremini or button mushrooms sliced
  • 1 cup Marsala or Port wine
  • 1 cup chicken stock
  • 1 tablespoon all-purpose flour
  • 1 tablespoon parsley chopped


  • Season both sides of chicken with seasonings.
  • Heat oil over medium to medium-high heat in cast iron skillet. Brown chicken thighs about 4 minutes on each side and remove from pan.
  • Add tablespoon olive oil to pan and saute onions and mushrooms until browned, about 5 minutes.
  • Add wine to pan and bring to boil reducing by half.
  • Mix together stock and flour and add to pan. Return chicken to pan and bring back to boil. Cook an additional 5 minutes until sauce is thickened and chicken is cooked through.
  • Garnish with parsley and serve.


Nutrition information: 538 calories; 25.7g fat; 592mg sodium; 12.8g carbohydrates; 48.4g protein.