Description
A cozy skillet dinner featuring seared chicken breasts, sautéed mushrooms, a splash of Marsala wine, and melted mozzarella.
Ingredients
- 4 boneless, skinless chicken breasts, trimmed
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup mushrooms, sliced (cremini or button)
- 1 cup Marsala wine
- 1 cup low‑moisture mozzarella, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Pat chicken dry and season both sides with salt and pepper. Pound each breast to an even ¾-inch thickness if needed for uniform cooking.
- Heat a large skillet over medium heat. Add the olive oil and butter. Wait until the butter foams and the oil shimmers.
- Place the chicken in the skillet and sear, without moving, until golden, about 5–7 minutes. Flip and sear the other side for another 5–7 minutes. The chicken will not be fully cooked through at this point.
- Transfer the chicken to a plate and tent loosely with foil to rest.
- In the same skillet, add the sliced mushrooms. Sauté, stirring occasionally, until browned and their liquid has mostly evaporated, about 4–6 minutes. Scrape up any browned bits from the pan.
- Pour in the Marsala wine and bring to a simmer. Let it reduce for 2–3 minutes.
- Return the chicken to the skillet, spooning some mushroom-and-wine sauce over each breast.
- Evenly sprinkle the shredded mozzarella over the chicken pieces.
- Cover the skillet and reduce heat to medium-low. Cook for 5–10 minutes until the chicken reaches 165°F (74°C) and the cheese is melted.
- Garnish with chopped parsley and serve immediately.
Notes
Mushrooms can be substituted with capers for a different flavor, and cheese can be swapped for Parmesan for nuttier notes.