ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mushroom and Chicken Marsala Bowls

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 35 mins
Total time 35 mins
Yield

Serves 4 (serving size: about 3/4 cup quinoa mixture and 1 cup chicken mixture)

Before: Classic Chicken Marsala. Notice our recipe has mushroom before chicken in the title. The classic recipe has a meat to veggie ratio of about 3:1, while ours is quite the opposite. We skip the white pasta and spoon this saucy goodness over whole-grain quinoa. Rich chicken thighs are supremely satisfying when paired with lots of buttery browned mushrooms.  

Ingredients

  • 2 1/2 tablespoons butter, divided
  • 1 cup uncooked quinoa, rinsed and drained
  • 1 1/2 cups unsalted chicken stock, divided
  • 3/4 teaspoon kosher salt, divided
  • 1 1/2 tablespoons canola oil, divided
  • 1 (6-ounce) package fresh baby spinach
  • 1 pound mushrooms, quartered
  • 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1/4 cup minced shallots
  • 1 1/2 tablespoons chopped fresh thyme
  • 4 garlic cloves, thinly sliced
  • 1/2 cup dry Marsala wine
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 432
  • fat 18 g
  • satfat 5.9 g
  • monofat 6.7 g
  • polyfat 3.9 g
  • protein 24 g
  • carbohydrate 36 g
  • fiber 6 g
  • cholesterol 73 mg
  • iron 5 mg
  • sodium 596 mg
  • calcium 94 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Melt 1 1/2 teaspoons butter in a small saucepan over medium-high heat. Add quinoa to pan; sauté 3 minutes or until toasted and fragrant. Add 1 1/4 cups stock; bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Remove from heat; let stand 10 minutes. Stir in 1/4 teaspoon salt.

  2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 1/2 minutes or until beginning to wilt. Remove spinach from pan.

  3. Melt 1 1/2 teaspoons butter in pan. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 8 minutes, turning to brown on all sides. Remove mushroom mixture from pan.

  4. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes, browning on all sides. Add shallots, thyme, and garlic; sauté 1 1/2 minutes. Add wine and remaining 1/4 cup stock, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by two-thirds and becomes slightly syrupy. Remove from heat. Add remaining 1 1/2 tablespoons butter, mustard, pepper, and remaining 1/2 teaspoon salt, stirring constantly until butter melts. Stir in mushrooms and spinach. Serve over quinoa.