Chicken Bell Peppers Onions and Mushrooms with Marsala
Elevate your weeknight dinner with this irresistible Chicken Bell Peppers Onions and Mushrooms with Marsala recipe! Tender, golden-browned chicken breasts are nestled in a medley of vibrant red and yellow bell peppers, sweet onions, and earthy mushrooms, all simmered in a rich, aromatic Marsala wine and chicken broth sauce. Infused with garlic and finished with a sprinkle of fresh parsley, this dish is as flavorful as it is comforting. Ready in under an hour, it’s perfect for impressing guests or treating yourself to a gourmet meal at home. Pair it with creamy mashed potatoes, fluffy rice, or al dente pasta to soak up the luxurious sauce, and enjoy a restaurant-quality experience from the comfort of your kitchen.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 whole Red bell pepper, sliced thinly
- 1 whole Yellow bell pepper, sliced thinly
- 1 large White onion, sliced
- 8 ounces Cremini or white button mushrooms, sliced
- 4 cloves Garlic, minced
- 0.75 cup Marsala wine
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Dredge the chicken breasts in the all-purpose flour, shaking off any excess flour.
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
Add the chicken breasts to the skillet, cooking for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the sliced red bell pepper, yellow bell pepper, and onion to the skillet. Sauté for 4-5 minutes until the vegetables begin to soften.
Add the sliced mushrooms and minced garlic. Cook for an additional 3-4 minutes until the mushrooms are tender and fragrant.
Pour in the Marsala wine and chicken broth, scraping any browned bits from the bottom of the skillet with a wooden spoon.
Return the chicken breasts to the skillet, nestling them into the sauce and vegetables.
Cover the skillet and simmer on low heat for 15-20 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Sprinkle the dish with fresh parsley for garnish.
Serve the chicken with the Marsala sauce and vegetables over your choice of mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3206 mg | 139% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 50.5 g | ||
| Protein | 238.4 g | 477% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 248 mg | 19% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4217 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
