Easy Chicken Marsala
An easy chicken recipe for a divine chicken dish - Easy Chicken Marsala! This tried and true recipe is all made in one skillet and is ready in 40 minutes, making it perfect for a weeknight when you just want something a little special.
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Ready In: 40 minutes
Serves: 4
Calories: 530 Calories
Main Ingredients: chicken breasts, marsala wine, butter, shallots
Why You'll Love It: this easy chicken marsala recipe is so full of flavor and perfect for a weeknight when you want something special but don't have a ton of time!
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If you're looking for a dinner that feels a little fancy but is secretly super simple, this Easy Chicken Marsala is it. Tender chicken is simmered in a rich, savory mushroom and Marsala wine sauce that tastes like it came from a restaurant, but comes together right in your own kitchen in about 30 minutes.
This is one of those meals that's perfect for busy weeknights but also special enough for date night at home. Serve it over pasta, mashed potatoes, or even cauliflower mash for a lighter option, and you've got a comforting, crowd-pleasing dinner that everyone will love.
Why You'll Love This Recipe
- Quick and easy - Ready in about 30 minutes, making it perfect for weeknights
- Simple ingredients - Nothing complicated, and easy to find at any grocery store
- Restaurant-quality flavor - That rich mushroom Marsala sauce is SO good
- Family-friendly - Mild, savory flavors that even picky eaters tend to enjoy. One of my kids just picks out the mushrooms and another one happily takes them.
- Versatile serving options - Great over pasta, rice, mashed potatoes, or veggies. I love making my Brown Butter Roasted Brussels Sprouts to go with.
- Naturally customizable - easy to make lighter, dairy-free, or gluten-free.
Key Ingredients
Chicken Breasts - I typically use boneless, skinless chicken breasts but you could also use chicken thighs. Just adjust cooking time accordingly.
Mushrooms - you can't have chicken marsala without mushrooms! I typically use a combination of cremini and button.
Shallots - these add a ton of flavor, and I would not omit!
Marsala Wine - this is where it gets its name! Marsala wine is an Italian wine that is commonly used in cooking, to give a nutty rich flavor.
Heavy Cream - a big splash adds a creaminess to the sauce.
Substitutions and Variations
Chicken Thighs - Boneless, skinless chicken thighs work great and stay extra juicy, just adjust the cook time slightly.
Swap the wine - if you prefer not to cook with Marsala wine or don't have it, substitute with chicken broth plus a splash of balsamic vinegar. The flavor will be slightly different but still delicious.
Dairy Free - Use olive oil instead of butter, or a dairy-free butter substitute, and just skip the cream. The sauce will still be rich and flavorful.
How to Make Easy Chicken Marsala
You start this dish by dredging chicken breasts in a combination of flour, garlic powder, salt, and pepper and browning the chicken on each side in butter.
Then remove the chicken from the pan, as it will finish cooking in a few steps. At this point, you'll add some more butter and olive oil, and saute the shallots and mushrooms. Then you'll add some garlic, cook another minute, and then the marsala wine and chicken broth.
At this point, you'll tuck the chicken into the sauce and let the chicken cook completely and the sauce thicken.
To finish it off, give it a splash of heavy cream for an extra bit of richness - it's totally worth it!
Expert Tips
Storage - Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Don't overcrowd the pan - Cook the chicken in batches if needed. If the pan is too crowded, the chicken will steam instead of getting that golden, flavorful crust.
Let the mushrooms really brown - Give the mushrooms time to cook without stirring too often. That deep golden color means more flavor in your sauce.
Don't overcook the chicken - Once the chicken breasts reach 165°F, they're done. I always use a meat thermometer when cooking chicken. Overcooking can make them tough and dry.
Easy Chicken Marsala Recipe FAQs
Chicken Marsala is a classic Italian-American dish made with pan-seared chicken breasts and a rich sauce made from mushrooms, Marsala wine, and broth. It's known for its savory, slightly sweet flavor and restaurant-quality feel.
Marsala wine is a fortified wine from Italy with a slightly sweet, nutty flavor. When cooked into the sauce, it creates a deep, rich flavor that pairs perfectly with mushrooms and chicken.
Cremini (baby bella) mushrooms are a great choice because they have a deeper flavor, but white button mushrooms also work well and are easy to find.
You can! Prepare the recipe as directed, then store it in the fridge. Reheat gently before serving, adding a splash of broth if needed to loosen the sauce.
Other Chicken Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Easy Chicken Marsala
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1.5 lb boneless skinless chicken breasts, about 2 large chicken breasts sliced in half horizontally to make four thinner pieces
- 4 tablespoon butter divided use
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms sliced
- 1 shallot, sliced
- 3 cloves garlic, minced
- ¾ cup marsala wine
- 1 ½ cups chicken broth
- ¼ cup heavy cream
- fresh parsley for topping
Instructions
Prepare the chicken
- Slice the chicken breasts in half horizontally or pound them to even thickness. This helps them cook quickly and evenly.
- In a shallow bowl, combine the flour, garlic powder, salt, and pepper, stirring to combine.
- Dip each chicken breast piece in the flour on each side, shaking to remove excess flour.
Cook the Chicken
- In a large skillet, heat 3 tablespoons of butter over medium-high heat.
- Once melted, add the chicken breast pieces. Cook for 3-4 minutes on each side, until browned. The pieces do not need to be cooked through. Remove from the skillet and set aside.
- Add the remaining tablespoon of butter and the olive oil to the pan over medium-high heat.
Cook the Mushrooms
- Add the mushrooms and shallots, season with salt to taste, and cook until they begin to soften and the mushrooms have released their liquid, about 7-8 minutes.
- Add the garlic and cook one more minute.
- Add the marsala wine and chicken broth, and whisk to combine.
Finish the Chicken
- Return the chicken breasts to the pan, tucking them in the sauce. Let the mixture come to a simmer, and cook over medium heat for another 10-12 minutes, until the sauce is thickened and the chicken is cooked through.
- Finally, add the heavy cream, stirring it to combine with the rest of the sauce. Cook another minute or two to let the sauce thicken a little more.
- Serve the chicken topped with the mushroom marsala sauce, topped with fresh chopped parsley. Enjoy!
