This one pan meal is restaurant-worthy but so easy to make!
Chicken Marsala has tender chicken breasts simmered in a mushroom Marsala sauce for an easy meal in about 30 minutes!
Chicken Marsala is an Italian-American classic chicken, mushrooms, and seasonings cooked in a creamy Marsala wine sauce.
- It looks and feels fancy but is easy to make in about 30 minutes.
- It uses a handful of staple ingredients and Marsala wine.
- You’ll need just one skillet—easy cleanup!
Ingredients for Chicken Marsala
- Chicken: I use boneless chicken breasts, but boneless chicken thighs or cutlets are great too.
- Marsala: Marsala is a fortified wine from Sicily. Be sure to choose a dry Marsala wine and not the sweet variety, which is best used for making Italian desserts. It can be replaced with sherry, port, or Madeira.
- Sauce: This Marsala sauce is made with chicken broth, butter, shallots, and thyme thickened with flour.
- Mushrooms: Use any variety of mushrooms. I love baby Bella (aka cremini mushrooms), but white mushrooms or portobellos are also great options.
Variations
- Flavor: Add garlic along with the mushrooms. You can replace shallot with red or white onion.
- Creamy: While it’s not traditional, for a creamier sauce, whisk in about ¼ cup of heavy whipping cream at the end of Step 2.
- Vegetables: Add chopped asparagus, spinach, or peas for more texture and color.
How to Make Chicken Marsala
- Cook seasoned chicken filets in oil and set them aside.
- Prepare the Marsala sauce, simmering until thickened.
- Return chicken to the pot and simmer until heated through (full recipe below).
Garnish with parsley and serve as desired.
Save it and Savor It
Keep leftover chicken Marsala in a covered container in the refrigerator for up to 3 days and reheat in the microwave or on the stovetop on medium heat.
Freeze cooled portions in zippered bags for up to a month. Thaw overnight in the refrigerator and reheat on medium heat.
What to Serve with Chicken Marsala
Did you make this Chicken Marsala Recipe? Leave a rating and comment below!
Chicken Marsala
This easy Chicken Marsala recipe combines tender chicken with a savory mushroom and Marsala wine sauce, for a cozy, restaurant-quality meal at home.
Prevent your screen from going dark
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Cover the chicken breasts with plastic wrap and use the flat side of a meat mallet or a rolling pin to pound to ¼-inch thick. Season with salt and pepper and dredge in flour.
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In a large skillet, preheat the olive oil over medium high heat. Cook the chicken in batches, 3-4 minutes per side or until cooked through. Transfer the chicken to a plate.
To Make the Sauce
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In the same pan, add 2 tablespoons butter, thyme, and shallot and cook over medium heat until tender, about 3 minutes. Add the mushrooms and cook until juices are released, about 5 minutes. Stir in 1 ½ tablespoons flour and cook for 1 minute more.
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Pour in the Marsala wine and stock or broth and simmer until thick and bubbly, about 3 minutes.
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Add chicken back into the pan and simmer for 2-3 minutes or until heated through.
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Garnish and serve over pasta.
Chicken breasts: If they’re very large, they can be cut in half horizontally. Replace chicken breasts with 8 thin chicken cutlets.
Sauce: A creamier chicken Marsala can be made by adding ¼ cup of heavy cream to the sauce.
Leftovers: Keep leftover chicken marsala refrigerated for up to 3 days. Reheat on the stovetop.
Calories: 429 | Carbohydrates: 20g | Protein: 29g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 683mg | Potassium: 725mg | Fiber: 1g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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