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!
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!