Chicken Marsala is a timeless Italian-American classic that brings elegance to the table without the fuss. This easy version features tender, golden-brown chicken breasts simmered in a rich, savory mushroom and Marsala wine sauce. With its comforting depth of flavor and silky texture, this dish is perfect for date nights, family dinners, or a restaurant-quality meal at home.
What Makes This Dish Special?
Chicken Marsala strikes the perfect balance of savory, creamy, and slightly sweet from the fortified Marsala wine. The mushrooms soak up the sauce beautifully, while the lightly dredged chicken develops a golden crust that locks in moisture. It’s a one-pan dish that feels indulgent but is simple enough for weeknights and impressive enough for guests.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 2 large boneless, skinless chicken breasts (sliced in half lengthwise)
- 1/2 cup all-purpose flour (for dredging)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz cremini or white mushrooms, sliced
- 3 garlic cloves, minced
- 3/4 cup Marsala wine (dry preferred)
- 3/4 cup low-sodium chicken broth
- 1/3 cup heavy cream
- Optional garnish: fresh parsley
Instructions
1. Prepare the Chicken
Slice each chicken breast in half horizontally to create 4 thin cutlets. Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.
2. Sear the Chicken
In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Sear the chicken on both sides for about 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and set aside.
3. Cook the Mushrooms
In the same pan, melt the remaining butter. Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until browned. Stir in the minced garlic and cook for 30 seconds.
4. Deglaze with Wine
Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes to reduce slightly.
5. Make the Sauce
Add chicken broth and heavy cream to the pan. Stir and bring to a simmer. Let the sauce cook for another 4–5 minutes, or until slightly thickened.
6. Return Chicken to Pan
Place the cooked chicken back into the skillet, spooning the sauce over the top. Simmer for 2–3 minutes until heated through.
7. Serve
Garnish with chopped parsley if desired. Serve hot over mashed potatoes, pasta, or rice.
Variations
- No Cream: Omit the cream for a more traditional Marsala sauce.
- Add Shallots: Sauté 1 small shallot with the mushrooms for extra depth.
- Herbed Version: Add a pinch of thyme or rosemary to the sauce.
- Low-Carb Option: Serve with cauliflower mash or sautéed greens instead of pasta.
Equipment You’ll Need
- Sharp knife and cutting board
- Large skillet
- Tongs or spatula
- Small bowl (for flour dredging)
Nutritional Information (Approx. Per Serving)
- Calories: 390
- Protein: 32g
- Carbohydrates: 9g
- Fat: 23g
- Fiber: 1g
- Sugar: 3g
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Gently reheat in a skillet over medium heat with a splash of broth or cream.
- Freezing: Freeze cooled chicken and sauce in a freezer-safe bag for up to 2 months. Thaw overnight before reheating.
My Cooking Experience
Chicken Marsala was one of the first “fancy” dishes I ever made at home, and I was surprised by how simple it actually is. Once I learned to slice the chicken thin and get a good sear, everything else came together easily. The aroma of the Marsala wine simmering with mushrooms is something I always look forward to—it’s a small kitchen victory every time.
Conclusion
The Best Easy Chicken Marsala is a restaurant-quality dish that you can master at home in just 30 minutes. With its rich flavor, simple ingredients, and elegant presentation, it’s a go-to recipe for anyone who loves Italian-inspired comfort food. Whether served for a weeknight meal or a special dinner, this dish always impresses.
best easy chicken marsala
Ingredients
Method
- Slice each chicken breast in half horizontally to create 4 thin cutlets. Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.
- In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Sear the chicken on both sides for about 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and set aside.
- In the same pan, melt the remaining butter. Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until browned. Stir in the minced garlic and cook for 30 seconds.
- Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes to reduce slightly.
- Add chicken broth and heavy cream to the pan. Stir and bring to a simmer. Let the sauce cook for another 4–5 minutes, or until slightly thickened.
- Place the cooked chicken back into the skillet, spooning the sauce over the top. Simmer for 2–3 minutes until heated through.
- Garnish with chopped parsley if desired. Serve hot over mashed potatoes, pasta, or rice.
Notes
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Gently reheat in a skillet over medium heat with a splash of broth or cream.