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.

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet

Keyword bell peppers, chicken dinner, dinner, quick,, weeknight

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 229kcal

Author Robin Miller

Equipment

Skillet

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

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.

Nutrition