This easy chicken marsala recipe is an Italian-American favorite made with pan-fried chicken, mushrooms and a creamy sauce. Restaurant quality at home in 30 minutes!
Easy 30 Minute Chicken Marsala
We love to make this homemade easy chicken marsala for date nights or dinner parties. It’s a 30-minute meal made in just one pan. Other date night favorites include oven baked steak and chicken Alfredo.
Chicken marsala is one of my favorite classic dishes to order out at a restaurant. Making it home only requires a few simple ingredients, though, and the results are tender and flavorful with a mouthwatering rich sauce.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Chicken breasts: Make sure to slice your boneless skinless chicken breasts in half so that they cook faster in the pan. You can also pound with a mallet.
- Flour and garlic powder: A flour and garlic powder mixture gives the meat that crispy coating, thickens the sauce as it cooks in the pan and adds flavor to the dredging mixture.
- Oil: This is for frying the meat in the skillet. It helps make the coating extra crispy and delicious. Extra-virgin olive oil is recommended.
- Butter: Added in with the oil to add some richness to the dish.
- Mushrooms: Traditional chicken marsala always includes sliced button mushrooms. Any type of mushroom will work. Cremini mushrooms work great in savory dishes!
- Marsala cooking wine: A dry marsala wine is best for this dish, not a sweet marsala wine. I used a marsala cooking wine. Don’t worry the alcohol cooks out and leave a rich, nutty flavor.
- Chicken broth: Adds some liquid to the sauce, as well as another layer of flavor.
- Heavy cream: Just a splash adds to the creamy consistency of the sauce. I don’t recommend using whole milk or half and half, they won’t add the same creaminess.
How to Make Chicken Marsala
Slice the chicken cutlets in half horizontally, then coat each piece with the flour mixture (flour, garlic powder, salt, and pepper).
In a large skillet (I used cast iron), heat oil and butter over medium-high heat. Gently shake off excess flour from meat, then place in the skillet. Cook until chicken is golden brown and no longer pink in the middle, about 4 to 5 minutes on each side.
Add in the mushrooms and cook for about 3 minutes. Pour in the marsala and let boil for a minute or so to burn out the alcohol. Pour in the broth and simmer for 5 to 10 minutes.
Once the consistency of the sauce has thickened, slowly whisk in the cream and cook until it’s just lightly simmering. Stir occasionally. Add in the chicken and let cook in the sauce for an additional 1 to 2 minutes. Garnish with fresh parsley or thyme if desired.
Tips and Variations
- Thickness of chicken: If your chicken breasts are on the thicker side, I’d recommend thinning them out even more with a meat mallet after you slice them in half. It will tenderize the meat and cook more evenly (and quickly) in the skillet.
- Chicken thighs: Can be used instead of chicken breast, they may need to seared longer.
- Thickening the sauce: To thicken marsala sauce even more, mix a teaspoon of flour with a teaspoon of water and add to the sauce, then simmer until it thickens up.
- Add a splash of Worcestershire. This enhances the umami taste of the sauce.
- Avoid overcooking the chicken. Have a meat thermometer handy to know when your chicken reaches 165°F.
- Marsala wine substitute: For the best chicken marsala recipe, I don’t recommend substituting the Marsala wine but if you must, try sherry or Madeira. If you don’t want to use alcohol, beef stock can be used but will lack the same flavor.
Chicken Marsala Serving Suggestions
- Potatoes: Serve over creamy mashed potatoes with a side of green beans.
- Pasta: Any type of cooked pasta works although fettuccine is a popular choice.
- Bread: To complete the restaurant feel to the meal add a basket of garlic bread.
Storage
- Store: Cool to room temperature than place the remaining leftovers in an airtight container and store them in the fridge for three to four days long. I don’t recommend freezing leftovers.
- Reheating: When ready to reheat, place in the oven at 350°F for 10 to 12 minutes or until warmed through. You can also place in small saucepan over low heat.
More easy chicken recipes include chicken piccata, marry me chicken and this chicken Madeira recipe!
More Chicken Recipes
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Chicken Marsala
Ingredients
- 2 large boneless chicken breasts (about a pound)
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- 1 Tablespoon olive oil
- 2 Tablespoons butter (more if needed)
- 1 cup sliced mushrooms
- ⅓ cup marsala cooking wine (can also use dry or sweet)
- ¾ cup chicken broth
- ¼ cup heavy cream (more if desired)
Kosher salt and pepper, to taste
Optional: Freshly chopped parsley or thyme
For serving: Mashed potatoes, noodles or rice
Instructions
- Slice chicken. Cut two chicken breasts in half horizontally to make 4 chicken fillets. If you'd like to pound them thinner, place them in a bag and pound the top of the chicken breast until even.
- Coat chicken in flour. Whisk together 1/4 cup flour, 1/2 teaspoon garlic powder salt and pepper in a shallow dish. I usually add about 1/2 teaspoon salt and 1/4 teaspoon pepper to start. Then coat the chicken breasts in the flour mixture.
- Cook chicken. Heat 1 Tablespoon olive oil and 2 Tablespoons butter in a large skillet over medium-high heat. Lightly shake off any excess flour from the chicken and then place into the skillet. Cook 4-5 minutes per side, or until golden brown and cooked through.
- Cook mushrooms. Add more butter if needed and then cook 1 cup mushrooms for 3 minutes. Then pour in 1/3 cup marsala wine and boil down for a minute to burn out the alcohol. Then add in 3/4 cup chicken broth and simmer for 5-10 minutes.
- Once the sauce has begin to thicken, slowly whisk in the 1/4 cup cream and cook until it has come to a light simmer. Taste and add more cream, S&P if desired. Then add the chicken back into the pan and cook an additional 1-2 minutes.
- Serve over mashed potatoes, noodles or rice. Garnish with fresh parsley or thyme if desired.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, Chicken, Dinner, Italian, One Pot, One Pot, Stovetop, Valentine's Day
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This is my best friends FAVORITE meal, so I made it for her birthday and…speechless! Love this recipe
This is one of our go-to meals!! The whole family loves it! It has delicious flavor!!
I never knew how easy this is to make! Adding this to our regular rotation!
So glad you enjoyed the chicken marsala recipe!
Very easy and absolutely delicious!
My husband has already asked me when I am going to be making this again! :)
My husband would love this!! (And now that all date nights are at home, this is perfect!) Thank you for the recipe
This was a total winner! We had this last night and all my kids loved it, which is the real test. Of course my hubs and I really enjoyed it too. This is a keeper!
I’m so glad it was a hit!
Chicken is a go to for our house!
I love simple and delicious one-pan dinners like this! I am pinning this for next weeks menu.
Hope you enjoy!!
Winner winner, chicken dinner! Looks delicious!
Hope you enjoy! :)
I love a good chicken marsala. I haven’t made it in ages though!
One of my favorites! Hope you enjoy! :)
My family will love this chicken! Can’t wait to make it!
Hope you enjoy! :)
So easy and delicious! Absolutely love this
We love this chicken marsala recipe!!! I make it at least a couple times a month!!!