One Pan Dinner: Chicken and Rice Marsala
I love these type of easy dinners. Main and side all built into one. This has all the flavors of chicken marsala in one pan. I like using boneless chicken thighs with this dish, they are more flavorful and it’s really hard to overcook this cut of meat!
One Pan Dinner: Chicken and Rice Marsala
A quick and easy dinner packed with flavor!
Ingredients
- 3 lbs Boneless Chicken Thighs
- 1 Shallot, minced
- 4 oz Baby Bella Mushrooms, sliced
- 1/3 cup Dry Marsala Wine
- 2 cups White Rice
- 4 cups Chicken Broth
- Salt & Pepper to taste
- 2 tbsp Garlic Powder
- Fresh parsley to taste, minced
Instructions
- Season the chicken thighs on both sides with salt, pepper and garlic powder.
- Into a large saute pan, add olive oil. Sear the chicken on both sides and remove from the pan.
- To the same pan, add sliced mushrooms, season with salt and pepper and sear for a few mins. Remove from the pan with a slotted spoon.
- To the same pan, drizzle a little more olive oil. Add the minced shallot, and saute until translucent. Add the rice in and toast for a couple of minutes. Deglaze the pan with Marsala wine, scraping the bits from the bottom of the pan.
- Add the chicken broth and mushrooms back into the pan and stir to combine.
- Add the seared chicken on top, place the cover on and cook for 20 minutes or until the rice is cooked through.
- Remove the chicken and fluff up the rice with a fork. Sprinkle with fresh parsley and serve!
