Creamy, comforting, and healthy, this one pan chicken quinoa marsala is a healthy and filling take on the flavors of chicken marsala. Best part? Only one pan gets dirty!
1.5poundsboneless skinless chicken breasts, cut into bite sized pieces
1/4teaspoonsalt
1/4teaspoonpepper
1small yellow onion, finely diced (about 1/2 cup)
16ouncesmushrooms, cleaned and sliced
1/2cupmarsala cooking wine
pinchdried thyme leaves
1cupquinoa
1cupchicken broth
2ouncesreduced fat cream cheese (not fat-free)
1/2cupshredded mozzarella
Fresh parsley, optional
Instructions
In a large, deep skillet (with cover), heat olive oil over medium heat. Add chicken and season with salt and pepper. Cook until chicken is browned on all sides, stirring occasionally, about 5 minutes.
Add mushrooms and onions and continue to cook, stirring, until onions are translucent and mushrooms are cooked.
Add cooking wine, quinoa, and chicken broth. Bring to a boil, cover, and reduce to medium low heat. Cook, covered, for 15-20 minutes or until tails have appeared on quinoa, stirring occasionally to ensure quinoa cooks evenly.
Stir in cream cheese until melted.
Sprinkle with mozzarella and cover pan for 1-2 minutes, or until mozzarella melts. You may also put it under the broiler if you’re using an oven-safe pan.