Chicken Marsala

Chicken marsala is a favorite on Italian menus everywhere and you'll be surprised just how easy this classic recipe is to make at home! Chicken breasts are pounded thin and pan fried until golden-brown then slathered in mushrooms and an incredible marsala wine sauce. It's as delicious as it sounds, and now you can make restaurant-quality chicken marsala from the comfort of your own kitchen!

Easy Chicken Marsala

Chicken marsala is an easy chicken dinner that will satisfy the whole family (as long as everyone loves mushrooms)! Odds are you've had it at your favorite Italian spot, but it's also an incredibly easy dish to replicate at home!

The chicken is coated in a super simple seasoned flour, then pounded thin and pan fried- then you make the marsala sauce and mushrooms in the very same skillet! Anything with less dishes is a winner in my book.

Jump to:

• Easy Chicken Marsala
• 🥘 Ingredients
• 🔪 How To Make Chicken Marsala
• 💭 Angela's Tips & Recipe Notes
• 🍗 More Tasty Chicken Dinners!
• 📋 Recipe

🥘 Ingredients

In place of chicken breasts, you could also use chicken tenderloins or cutlets, whatever you prefer. The cutlets will likely not need to be pounded out as they are already thin.

• All-Purpose Flour – ¼ cup.
• Salt & Pepper – ½ teaspoon each combined with the AP flour, plus more as needed.
• Chicken Breast - 1 ½ pounds pounded ¼-inch thick (*see note).
• Olive Oil – 1 tablespoon, extra virgin olive oil (EVOO).
• Unsalted Butter – 3 tablespoons, divided into a 2 tablespoon portion and 1 tablespoon portion.
• Cremini Mushrooms – Also referred to as ‘baby bellas’. 1 8-ounce package sliced or use button mushrooms.
• Shallot – 1 medium shallot chopped finely (*see note).
• Garlic – 2 cloves, minced.
• Chicken Broth – ⅔ cup.
• Dry Marsala Wine - ⅔ cup.
• Heavy Cream - ⅔ cup.
• Fresh Thyme –2 teaspoons, chopped.
• Fresh Italian Parsley (optional) –2 tablespoons, chopped for garnish.

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🔪 How To Make Chicken Marsala

There are a few steps, but once you get going you will see that none of them are difficult. Get out a large skillet, a freezer bag, a meat mallet, a wooden spoon, and some tongs.

Pan Seared Chicken

1. Coat the chicken. In a large gallon-sized freezer bag, combine ¼ cup all-purpose flour and ½ a teaspoon of both salt & pepper. Shake the bag to mix, then add the 1 ½ pounds of chicken and shake to coat.
2. Heat the pan. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and the first 2 tablespoons of butter. Once hot, shake off any excess flour coating on the chicken breasts and place them in the pan.
3. Pan fry the chicken. Cook the chicken until golden-brown on the outside and just barely cooked through, about 5 or 6 minutes. Flip the chicken just once, halfway through. Transfer it to a plate or cutting board and set it aside.
4. Saute mushrooms. Add the remaining 1 tablespoon of butter to your hot pan. Once it has melted, add 8 ounces of mushrooms. Stir frequently until they begin to brown, about 3-4 minutes.

Combine Sauce, Simmer & Serve

1. Make the marsala sauce. Once the mushrooms begin to brown, add 1 medium chopped shallot and 2 cloves worth of minced garlic. Cook for just 1-2 minutes, or until fragrant, stirring frequently. Then add in ⅔ cup chicken broth, ⅔ cup marsala wine, ⅔ cup heavy cream, 2 teaspoons of fresh thyme, and salt & pepper to taste.
2. Simmer. Using a wooden spoon, scrape all the brown bits (or frond) from the bottom of your skillet so it can mix into the sauce. Bring the liquid to a boil, then reduce the heat to medium and let it simmer gently for 10-15 minutes uncovered, or until the sauce has reduced by half and has started to thicken just slightly.
3. Thicken. Place your cooked chicken breasts back in the skillet as well as any juices that have pooled around them while they were sitting. Reduce the heat to low and let it simmer until the chicken is warmed through and the sauce has darkened and thickened just a bit more (about 2-3 minutes).
4. Serve. Remove the skillet from heat and serve immediately. Garnish with 2 tablespoons of chopped Italian parsley if desired.

You can't go wrong serving your chicken marsala with some roasted broccoli and garlic mashed potatoes (perfect for scooping up extra sauce). Also, a glass of malbec or pinot noir never hurts. Enjoy!

💭 Angela's Tips & Recipe Notes

• Pound the chicken underneath plastic wrap or inside of a Ziplock bag to keep from making a mess.  
• If working with extra large chicken breasts, it is best to slice them in half horizontally (to make cutlets) then pound them to about ¼-inch in thickness so you can make even, flat filets.
• 1 medium shallot should equate to about 3 tablespoons when chopped. 
• A stainless steel pan or cast iron skillet will brown best, but non-stick will work also. You just won't have as much of the golden-brown sear on the outside of your chicken.
• Storing: Keep leftover chicken marsala refrigerated for up to 4 days. Reheat it in the microwave for 2 minutes or so, or on the stovetop over medium heat.

🍗 More Tasty Chicken Dinners!

• Mushroom Swiss Chicken
• Fried Chicken
• Million Dollar Baked Chicken
• Shredded Chicken Tacos
• Baked Parmesan Chicken Wings
• Cream Cheese Chicken

In addition to these wonderfully tasty chicken meals to share with your family, you may love my quick chicken recipes too!

📋 Recipe