Panda Express Orange Chicken

With food costs skyrocketing, it’s a must to eat from home while still enjoying your favorite restaurants and fast food menu items. This copycat Panda Express orange chicken recipe (and soon-to-come our copycat Panda Express fried rice recipe) is…

With food costs skyrocketing, it’s a must to eat from home while still enjoying your favorite restaurants and fast food menu items. This copycat Panda Express orange chicken recipe (and soon-to-come our copycat Panda Express fried rice recipe) is a great way to park it in front of the TV with a plate full of...

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Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It’s a must-try for spicy food lovers.

The post Buffalo Chicken Pasta appeared first on Budget Bytes.

One thing I’ve learned over the years is that most dips can also double as an amazing pasta sauce, and this Buffalo Chicken Pasta is a great example. I took all of the creamy, tangy, spicy goodness of buffalo chicken dip and made it into a deliciously cheesy one-pot pasta. So gather around all of my spicy food friends, you’re going to want to make this easy, creamy, and addictive Buffalo Chicken Pasta ASAP!

Close up overhead view of a bowl full of buffalo chicken pasta with a fork.

Ingredients for Buffalo Chicken Pasta

This cheesy buffalo chicken pasta starts with all of the same ingredients as buffalo chicken dip, then we add a few more to make it a little saucier and give the dish just a touch more flavor and texture. Here’s what you’ll need to make buffalo chicken pasta:

  • Chicken Breast: We use one boneless, skinless chicken breast for this recipe and stretch it across four servings to keep things budget-friendly. You can use diced boneless, skinless chicken thighs for an even less expensive option. Or, you can add leftover chopped or shredded cooked rotisserie chicken to the pasta at the end. If using pre-cooked rotisserie chicken, just add the remaining spices to the sauce.
  • Seasoning: We seasoned the chicken breast with garlic powder, onion powder, cayenne pepper, and salt for extra flavor.
  • Butter: Butter balances the heat and acidity of the hot sauce and helps give this dish that classic buffalo sauce flavor.
  • Chicken Broth: In true one-pot pasta style, the pasta is cooked in chicken broth for maximum flavor.
  • Pasta: We used a classic penne pasta for this dish, but you could also use bowtie, rotini, or any short pasta shape.
  • Cheese: A combination of cream cheese and Monterey jack cheese keeps the sauce extra creamy and smooth without the need for a flour and butter roux.
  • Hot Sauce: Franks Red Hot Sauce is the classic sauce used for any “Buffalo” flavored dish, but any vinegar-based cayenne hot sauce will also be delicious.
  • Worcestershire sauce: Worcestershire adds just the right of umami and sweetness to the buffalo sauce, preventing it from having a flat flavor.
  • Petite Diced Tomatoes: To give this pasta more texture and flavor, we added a can of petite diced tomatoes.
  • Green Onion: We topped this pasta with sliced green onion for a little dose of savory freshness at the end.

What Else Can I Add?

If you have a little extra wiggle room in your budget, you can add even more goodies to this buffalo chicken pasta to make it ✨extra✨. Try topping the pasta with crumbled blue cheese, or stirring in some bacon crumbles. If you love a crunchy topping, try crushing some butter crackers or tortilla chips and sprinkling them on top of the pasta just before serving. And while it is totally unconventional, I think some small broccoli florets would be awesome in this, kind of like broccoli mac and cheese!

What to Serve with Buffalo Chicken Pasta

This buffalo chicken pasta is pretty rich, so you’re going to want something light and refreshing to serve on the side. You can opt for a super Simple Side Salad, a classic Caesar Salad, or maybe a simple Cucumber Tomato Salad. Or just go with the theme and serve up some carrot and celery sticks with blue cheese dressing for dipping!

Tips for Making One Pot Pasta

One-pot pasta can be tricky for some because the pasta is cooked in a much smaller amount of liquid than traditional pasta cooking methods. Here are a few tips to make sure your one-pot pasta cooks evenly and to the right texture:

  • Use heavy, thick-bottomed cookware to help the ingredients heat evenly.
  • Use a burner that is close in diameter to the bottom of your pot to ensure even heating.
  • The broth does not need to fully cover the pasta for it to cook, so resist the urge to add more water or broth in the beginning. Steam will help the pasta above the water line to cook, and the pasta will be stirred to ensure it all has contact with the liquid.
  • Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, or the liquid is only simmering in the center of the pot, the pasta will cook unevenly and get gummy.
  • Stir the pot occasionally to prevent sticking and help everything cook evenly.
  • Use your judgment. If the pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash of more water or broth and continue to simmer until tender.
Overhead view of a pan full of buffalo chicken pasta with a striped napkin on the side.
Overhead view of a bowl full of buffalo chicken pasta.
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Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It's a must-try for spicy food lovers.
Course Dinner
Cuisine American
Total Cost $8.13 recipe / $2.03 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 545kcal

Ingredients

  • 1 boneless, skinless chicken breast (about ⅔ lb.) $3.33
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp cayenne pepper $0.05
  • 1/4 tsp salt $0.02
  • 1 Tbsp cooking oil $0.04
  • 2 Tbsp butter $0.26
  • 8 oz. penne pasta $0.67
  • 1 15oz. can petite diced tomatoes $1.00
  • 1.5 cups chicken broth $0.28
  • 4 oz. cream cheese $1.10
  • 1/4 cup hot sauce $0.52
  • 1/2 tsp Worcestershire sauce $0.02
  • 1/2 cup shredded Monterey jack cheese $0.58
  • 2 green onions, sliced (optional) $0.16

Instructions

  • Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated.
  • Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow tge chicken to brown on all sides. The chicken does not need to be cooked through at this point.
  • Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet.
  • Place a lid on the pot and allow the broth to come up to a strong simmer. The broth will not fully cover the pasta, but that is okay. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low.
  • Allow the pasta to simmer in the broth for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed, stirring once or twice throughout, and always replacing the lid after stirring.
  • Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, cut the cream cheese into chunks and add it to the past along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta.
  • Add the shredded Monterey jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 545kcal | Carbohydrates: 46g | Protein: 30g | Fat: 26g | Sodium: 1193mg | Fiber: 2g

How to Make Buffalo Chicken Pasta – Step by Step Photos

diced chicken breast with seasoning being sprinkled on top.

Dice one boneless, skinless chicken breast (about ⅔ lb.) into small ½-¾ inch pieces. Combine ½ tsp garlic powder, 1/2 tsp onion powder, ½ tsp cayenne pepper, and ¼ tsp salt, then sprinkle it over the chicken. Toss the chicken until it is evenly coated in spices.

Browned chicken pieces in a skillet.

Heat 1 Tbsp of cooking oil in a large deep skillet over medium-high until very hot. Once hot, add the chicken and allow it to brown on all sides. The chicken does not need to cook through here, just let it brown on the outside.

Tomatoes, pasta, and broth added to the skillet.

Add 8 oz of uncooked pasta, one 15oz. can of petite diced tomatoes (with the liquid), and 1.5 cups of chicken broth to the skillet with the chicken.

Uncooked pasta in the skillet with the chicken and tomatoes.

Stir everything well, making sure to dissolve all the browned bits off the bottom of the skillet. The broth will not fully cover the pasta, but that’s okay. Do not add extra liquid at this point.

Cooked pasta in the skillet, a spatula pulling the pasta to the side to show the thickened sauce.

Place a lid on the pot and allow the broth to come up to a strong simmer. Once simmering, give the pasta a quick stir to loosen it from the bottom, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low for 10-12 minutes, or until the pasta is tender and only a small amount of saucy liquid remains.

Cream cheese, hot sauce, butter, and Worcestershire added to the skillet.

Once the pasta is tender and most of the liquid is absorbed, it’s time to make the buffalo sauce. Add 4oz. of cream cheese (cut into chunks), 2 Tbsp butter, ¼ cup hot sauce, and ½ tsp Worcestershire sauce. Continue to stir and cook over medium-low until the cream cheese is fully melted into the sauce.

Shredded cheese added to the skillet.

Add ½ cup of shredded Monterey Jack cheese to the skillet and stir until it has melted into the sauce.

buffalo chicken pasta topped with sliced green onions.

Top the buffalo chicken pasta with sliced green onions and serve hot!

Overhead view of a bowl full of buffalo chicken pasta.

The post Buffalo Chicken Pasta appeared first on Budget Bytes.

Chicken Pasta Primavera

One-Pot, Creamy Chicken Pasta Primavera made with lean chicken breast, spring veggies, and a light cream sauce. A delicious, high-protein dinner idea! Chicken Pasta Primavera Primavera means “spring” in Italian, so I thought the name for this high-prot…

One-Pot, Creamy Chicken Pasta Primavera made with lean chicken breast, spring veggies, and a light cream sauce. A delicious, high-protein dinner idea! Chicken Pasta Primavera Primavera means “spring” in Italian, so I thought the name for this high-protein pasta dish was fitting since it’s made with spring asparagus, leeks, artichokes, and peas. The creamy sauce […]

Chicken Fried Rice

Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too.

The post Chicken Fried Rice appeared first on Budget Bytes.

We’re all guilty of ordering Chinese takeout on a desperate night. But with this Chicken Fried Rice recipe, you won’t have to resort to that any longer! Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too. Easily stretch leftover rice and a single chicken breast into a budget-friendly and satisfying meal the whole family will love!

overhead view of chicken fried rice in a frying pan.

What is Chicken Fried Rice?

Chicken fried rice is a Chinese dish made with cooked rice that is stir-fried in a wok with chicken, vegetables, and eggs, and seasoned with a savory sauce. It’s extremely flexible and budget-friendly, which is why we love this dish! The recipe below is an American adaptation, using a skillet instead of a wok and ingredients that are easily sourced in most American grocery stores. If you are vegetarian, you can make this without the chicken, or try our Vegetable Fried Rice recipe!

Do I Need a Wok?

This recipe is designed to be made easily in a regular pan; however, we highly recommend using a nonstick pan over stainless steel. We found in testing that some of the eggs stuck to the bottom of the stainless steel pan and burned, adding an unpleasant flavor to the whole dish.

Ingredients for Chicken Fried Rice

Here’s what you’ll need to make chicken fried rice:

  • Chicken Breast: You’ll need 1 large boneless skinless chicken breast (about 2/3 lb.) for this recipe.
  • Oil: Toasted sesame oil adds a warm and nutty flavor, while cooking oil (we like canola or vegetable) helps everything cook without burning.
  • Soy Sauce: Adds rich, salty, umami flavor. If you’re gluten-free, you can use tamari or coconut aminos instead.
  • Garlic: Creates a savory and earthy base of flavor.
  • Ginger: Fresh ginger will create the best flavor, but paste or powder will also work.
  • Vegetables: We used green onions, carrot, red bell pepper, and frozen peas.
  • Eggs: Scrambled eggs help stretch this recipe, adding extra protein and healthy fats.
  • Cooked and Cooled Rice: To avoid clumpy or gummy fried rice, use rice that has been previously cooked and completely cooled.

What Else Can I Put In Chicken Fried Rice?

If you have any leftover veggies from previous dinners, you can chop them up and toss them in this tasty chicken fried rice. It’s also easy to grab a bag of frozen mixed vegetables (carrots, peas, corn, and green beans) to save on prep time!

How To Store Leftovers

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat with a little bit of water added to rehydrate the rice. You can also sprinkle some water over individual portions and microwave in 30-second increments until warmed through.

chopsticks grabbing chicken fried rice from a black plate.
chopsticks grabbing a bite of chicken fried rice from a black plate.
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Chicken Fried Rice

Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too.
Course Dinner, Main Course
Cuisine Chinese
Total Cost ($4.74 recipe / $1.19 serving)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 500kcal
Author Jess Rice

Ingredients

  • 2 cloves garlic, minced $0.16
  • 1 tsp grated fresh ginger $0.10
  • 3 green onions, sliced $0.30
  • 1 carrot, diced small $0.16
  • 1 red bell pepper, diced $1.50
  • 1 cup frozen peas $0.50
  • 1 large boneless skinless chicken breast $2.62
  • 2 large eggs $0.46
  • 3 Tbsp cooking oil, divided $0.13
  • 3 Tbsp toasted sesame oil $0.96
  • 3 Tbsp soy sauce $0.15
  • 3 cups cooked and cooled rice $0.62

Instructions

  • Prepare the vegetables beforehand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
  • On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)
  • Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.
  • Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
  • Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the garlic and ginger and cook for an additional 2-3 minutes.
  • Then, add the cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
  • Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 44g | Protein: 23g | Fat: 26g | Sodium: 875mg | Fiber: 4g
close-up overhead view of chicken fried rice in a frying pan.

how to make Chicken Fried Rice – step by step photos

chopped vegetables for chicken fried rice on a cutting board.

Prepare the vegetables beforehand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.

cubed chicken on an orange cutting board.

On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)

cooked scrambled eggs in a frying pan.

Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.

diced vegetables in a frying pan.

Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.

cooked cubed chicken in a frying pan.

Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the 2 cloves of garlic and 1 tsp ginger and cook for an additional 2-3 minutes.

pouring soy sauce over cooked rice in a frying pan.

Then, add the cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the 3 Tbsp soy sauce and 3 Tbsp toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.

sprinkling salt over chicken fried rice in a frying pan.

Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

chopsticks grabbing a bite of chicken fried rice from a black plate.

This flavorful chicken fried rice is so much better than takeout!

The post Chicken Fried Rice appeared first on Budget Bytes.

Stovetop Parmesan Ranch Chicken

This week around here its all about the chicken recipes. And today I wanted to share a brand new recipe for stovetop parmesan chicken. that we just love. We took our favorite seasoning from our garlic parmesan chicken tenders and created a new pan frie…

This week around here its all about the chicken recipes. And today I wanted to share a brand new recipe for stovetop parmesan chicken. that we just love. We took our favorite seasoning from our garlic parmesan chicken tenders and created a new pan fried version with full chicken breasts and a creamy ranch and...

The post Stovetop Parmesan Ranch Chicken appeared first on Salty Side Dish.

Creamy Slow Cooker Chicken

Everyone needs a fall back middle-of-the-week dish that is little hassle and family friendly. This creamy slow cooker chicken recipe is just that. Dive into a dump-and-go meal with all the hearty comfort food of grandmas table but without all the work….

Everyone needs a fall back middle-of-the-week dish that is little hassle and family friendly. This creamy slow cooker chicken recipe is just that. Dive into a dump-and-go meal with all the hearty comfort food of grandmas table but without all the work. There is nothing more delicious than the basics. While I love a restaurant...

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Baked Chicken Thighs

Learning how to bake chicken thighs in the oven is a basic yet essential skill for home cooks. Chicken can be surprisingly challenging, whether baking, air-frying, or slow cooking, going from perfectly cooked to overcooked in minutes. We’re here …

Learning how to bake chicken thighs in the oven is a basic yet essential skill for home cooks. Chicken can be surprisingly challenging, whether baking, air-frying, or slow cooking, going from perfectly cooked to overcooked in minutes. We’re here to give you a simple recipe that helps you get crispy skin and juicy meat every...

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Classic Chicken Salad

I can easily classify a few types of sandwiches as classics that everyone should learn to make. This simple chicken salad recipe is great as a sandwich for lunch, with crackers, inside lettuce and tortilla wraps, or as a finger food tea sandwich for pa…

I can easily classify a few types of sandwiches as classics that everyone should learn to make. This simple chicken salad recipe is great as a sandwich for lunch, with crackers, inside lettuce and tortilla wraps, or as a finger food tea sandwich for parties. The best way to cook chicken for a chicken salad:...

The post Classic Chicken Salad appeared first on Salty Side Dish.

Ninja Foodi Chicken Breast

There are many ways to cook a juicy chicken breast, but using the Ninja Foodi (or any air fryer) is among the best. Locking in the moisture on the inside with a delicious golden brown outer layer, you get a tender, juicy, and tasty piece of chicken per…

There are many ways to cook a juicy chicken breast, but using the Ninja Foodi (or any air fryer) is among the best. Locking in the moisture on the inside with a delicious golden brown outer layer, you get a tender, juicy, and tasty piece of chicken perfect for dinner.   Let’s dive into how to...

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Chicken Marsala

This budget-friendly chicken Marsala recipe is so rich and flavorful, you won’t believe it didn’t come from your favorite Italian restaurant!

The post Chicken Marsala appeared first on Budget Bytes.

I love taking classic recipes and adapting them to be budget-friendly, and chicken Marsala is my latest endeavor. This Chicken Marsala recipe is so rich and flavorful, you won’t believe it didn’t come from your favorite Italian restaurant. Your family will be begging for this easy dinner recipe on repeat because it’s just that good!

partial overhead view of chicken marsala in a pan.

What is Chicken Marsala?

Chicken Marsala is a classic Italian dish, made from thinly sliced and pounded chicken breasts coated in a wine-based sauce enriched with butter and mushrooms. The mushrooms add what’s known as umami taste, a meaty, savory flavor that makes this dish so craveable.

Chicken Marsala Ingredients

Here’s what you’ll need to make chicken marsala:

  • Vegetable Oil: Helps to cook the chicken and vegetables without burning them. Canola or olive oil also works well here.
  • Chicken: Boneless, skinless chicken breasts are the classic choice for this recipe. Slice them in half and pound them to create what’s known as escalopes.
  • Seasonings: Salt, pepper, and Italian herb seasoning add classic Italian flavor to the chicken.
  • Flour: All-purpose flour creates wonderful browning on the chicken breasts and helps to thicken up the sauce.
  • Mushrooms: We highly suggest using baby bella mushrooms because they have a rich flavor and add earthiness to the dish.
  • White Onion: Cooked white onion adds a touch of sweetness. Yellow or sweet onion will also work, so use whatever you have on hand.
  • Chicken Broth: Forms the savory base of the sauce. We used bouillon because it’s super budget-friendly. Vegetable bouillon or broth is also fine.
  • Marsala Cooking Wine: This has unique sweet, rich, and smoky notes and gives this chicken its signature flavor. Cooking wine is much more budget-friendly than straight Marsala wine since it is shelf-stable so none will go to waste!
  • Butter: Salted butter enriches the sauce, making it glossy and rich.
  • Italian Parsley: Adds a pop of color and freshness to this dish.

What can you use instead of Marsala wine for chicken Marsala?

Can’t find Marsala cooking wine? Try using ¼ cup balsamic vinegar and ¼ cup white grape juice instead. There are red and white marsala varieties out there, but the red kind (sweeter) is what’s typically used in Chicken Marsala. You can also use straight Marsala wine instead of cooking wine.

Does the alcohol cook off in Chicken Marsala?

The process of reducing the sauce will evaporate the alcohol in Marsala wine, but if you’re serving this to kids, you may want to use the balsamic/grape juice alternative. Studies from the FDA show that wine simmered for 15 minutes may still contain up to 40% of its alcohol content. Designated “cooking wines” are not meant to be drunk but they are not alcohol-free. They contain salt and other preservatives which extend their shelf life.

What to Serve with Chicken Marsala

We served our chicken Marsala with cooked bowtie pasta, also known as Farfalle. Any kind of noodle will work, or try olive oil mashed potatoes for a different take. Add a side of lemon butter green beans or lemon garlic roasted asparagus for a well-rounded meal.

overhead view of chicken marsala in a white dish with bowtie pasta.
overhead view of chicken marsala in a pan.
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Chicken Marsala

This budget-friendly chicken Marsala recipe is so rich and flavorful, you won't believe it didn't come from your favorite Italian restaurant!
Course Dinner, Main Course
Cuisine Italian
Total Cost $12.52 recipe / $3.13 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 407kcal
Author Jess Rice

Equipment

Ingredients

  • 3 Tbsp vegetable oil, divided $0.12
  • 2 boneless, skinless chicken breasts $5.69
  • 1 1/2 tsp salt, divided $0.05
  • 1 tsp freshly cracked black pepper $0.05
  • 1 Tbsp dried Italian herb seasoning blend $0.30
  • 1/2 cup all-purpose flour $0.16
  • 8 oz. baby bella mushrooms, sliced (roughly 2 cups) $2.08
  • ½ white onion, julienned $0.39
  • 1 cup chicken broth $0.09
  • ½ cup Marsala cooking wine $3.20
  • 2 Tbsp salted butter $0.27
  • 2 Tbsp fresh Italian parsley, minced $0.12

Instructions

  • Cut the chicken breasts in half lengthwise. Place one chicken breast at a time in a heavy-duty freezer bag (unsealed) and use a tenderizing mallet (or a rolling pin… whatever is safe and sturdy that you have on hand) to hammer each one 1/4" thin, starting in the thicker middle part of the breasts and working your way to the ends. Repeat this process until all breast pieces are 1/4" thick and equally flat.
  • Combine ½ tsp salt, black pepper, dried Italian herb seasoning, and all-purpose flour in a shallow bowl, reserving 1 Tbsp of flour. Lightly coat the chicken breasts in the seasoning mixture and shake off excess flour. Transfer to a clean plate.
  • Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook on each side for 3-4 minutes. Try to not crowd your pan! You can do this in 2 batches if you need to. Once the chicken is cooked, transfer to a clean plate and cover with foil to keep warm.
  • Turn the heat down to medium. Add 1 tsp sea salt, sliced mushrooms and onions. Spread them out on the pan, flipping as needed so each mushroom piece browns, about 3 minutes. Scrape the bottom of your pan with a wooden spoon as you go; the browned bits on the bottom become a tasty part of your sauce!
  • Add the Marsala wine and broth to the pan, scraping the browned bits off the bottom again. Simmer until the liquid reduces by 1/3, about 4 minutes on medium-high heat.
  • Now, make a slurry with your reserved 1 Tbsp of flour; whisk the flour with a small amount of water or liquid from your cooking pan until there are no lumps. Then, whisk in the flour “slurry”, minced parsley, and butter until it has completely melted. Finally, add the chicken cutlets back, flipping them halfway, cooking for another 4 minutes total. Let the sauce thicken while the chicken finishes cooking in the sauce.
  • Garnish with additional minced parsley and adjust salt and pepper to your liking. Enjoy over any pasta you have on hand!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 21g | Protein: 29g | Fat: 19g | Sodium: 1280mg | Fiber: 2g
overhead view of chicken marsala in a pan.

how to make Chicken Marsala – step by step photos

A rolling pin pounding chicken breasts to even thickness on an orange cutting board.

Cut 2 boneless, skinless chicken breasts in half lengthwise. Place one chicken breast at a time in a heavy-duty freezer bag (unsealed) and use a tenderizing mallet (or a rolling pin… whatever is safe and sturdy that you have on hand) to hammer each one 1/4″ thin, starting in the thicker middle part of the breasts and working your way to the ends. Repeat this process until all breast pieces are 1/4″ thick and equally flat.

dredging chicken breasts in seasoned flour.

Combine ½ tsp salt, 1 tsp black pepper, 1 Tbsp dried Italian herb seasoning, and 1/2 cup all-purpose flour in a shallow bowl, reserving 1 Tbsp of flour. Lightly coat the chicken breasts in the seasoning mixture and shake off excess flour. Transfer to a clean plate.

2 chicken breasts cooking in a pan.

Heat 3 Tbsp oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook on each side for 3-4 minutes. Try to not crowd your pan! You can do this in 2 batches if you need to.

sliced onions and mushrooms in a pan.

Turn the heat down to medium. Add 1 tsp sea salt, 8 oz. sliced mushrooms, and ½ julienned onion. Spread them out on the pan, flipping as needed so each side browns, about 3 minutes. Scrape the bottom of your pan with a wooden spoon as you go; the browned bits on the bottom become a tasty part of your sauce!

marsala wine poured over mushrooms and onions in a pan.

Add ½ cup Marsala wine and 1 cup broth to a cup. Pour it into the pan, scraping the browned bits off the bottom again. (I combined the broth and Marsala wine and added them at the same time.) Simmer until the liquid reduces by 1/3, about 4 minutes on medium-high heat.

butter added to marsala sauce in a pan.

Now, make a slurry with your reserved 1 Tbsp of flour; whisk the flour with a small amount of hot water or liquid from your cooking pan until there are no lumps. Then, whisk in the flour “slurry”, 2 Tbsp minced parsley, and 2 Tbsp salted butter until it has completely melted. Finally, add the chicken cutlets back, flipping them halfway, cooking for another 4 minutes total. Let the sauce thicken while the chicken finishes cooking in the sauce.

chicken marsala in a pan.

Garnish with additional minced parsley and adjust salt and pepper to your liking. Pour over your favorite pasta and enjoy!

a fork holding a piece of chicken marsala above a shallow dish.

This chicken Marsala recipe is even better than your favorite Italian restaurant!

The post Chicken Marsala appeared first on Budget Bytes.