Marsala Chicken and Peppers
Herb-scented chicken, sweet bell peppers and onions, all braised in a light Marsala wine sauce. You need a handful of ingredients and one pan for this amazing weeknight meal.
This dish is made with a handful of ingredients – but it boasts complexity and robust flavors and aromas. In this one-skillet meal, the chicken is seasoned with parsley, garlic, and onion (from the spice rack) and seared to perfection. Then, it’s coupled with aromatic vegetables and simmered in Marsala wine. Flavors soar and the sweet and savory components compliment each other beautifully.
What type of Marsala wine should you use? I highly suggest a good Marsala wine – one that’s sold with the other sweet wines (not the cooking wine sold next to the vinegars). The flavor of the wine makes the base of the sauce, so you want it to be a quality product.
How should you serve your Marsala chicken and peppers? I served this dish over fluffy rice and it was awesome! The rice soaked up the extra sauce and completed the meal. You can serve the dish with your favorite grain, or bread, or baked/roasted potatoes on the side. You can also serve the mixture on a warm baguette or sandwich rolls and turn it into a hand-held meal.
Marsala Chicken and Peppers
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, tenders or thighs, cut into bite-size pieces
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 bell pepper, any color, seeded and sliced, or 1 cup sliced sweet mini peppers
- 1/2 cup sliced onion, any color
- 1/2 cup Marsala wine
- 3/4 cup chicken broth
- Chopped fresh parsley for serving, optional
Equipment
Instructions
- Heat the oil in large skillet over medium-high heat. Add the chicken and cook until no longer pink. Season the chicken with the dried parsley, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Add the bell pepper and onion and cook for 3 to 5 minutes, until the vegetables soften.
- Add the Marsala wine and bring to a simmer. Cook until the liquid reduces by half. Add the chicken broth and bring to a simmer. Simmer for 3 to 5 minutes, until the liquid reduces. Season to taste with salt and black pepper.
- Top with parsley, if using, and serve.