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One Pan Easy Creamy Chicken Marsala

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Creamy Marsala wine sauce. It is a flavorful chicken dinner with plenty of sauce to serve over your sides!

chicken marsala recipe plated with rice

Chicken Marsala Recipe

This classic restaurant dish is very easy and quick to make at home. With just one pan, you can have it on the dinner table in 35 minutes! The recipe makes a lovely sauce that is delicious over rice, pasta, quinoa, or mashed potatoes. With it’s creamy delicious mushroom sauce it is one of the most sought after dishes served in Italian restaurants.

chicken marsala in a skillet

What is in Chicken Marsala?

ingredients to make chicken marsala

To ensure the most flavorful chicken we dredge the chicken in seasoned flour and pan fry until golden brown. This adds flavor to the chicken and the small amount of flour will helps thicken our sauce.

ingredients to make chicken marsala mushroom sauce

Star Ingredient

  • Marsala Wine is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry, if only to make this dish time and again. It will keep in a cool, dry spot for months.
  • Mushrooms and garlic add depth and makes it a heartier sauce

How to Prepare Chicken Marsala

This is a great weeknight dinner with only 10 minutes prep time and 25 minutes cook time dinner can be on the table in 35 minutes!

steps to make chicken marsala

Full Printable Recipe Below

1 Start with boneless skinless chicken breast and slice in half horizontally. Gently pound each piece to tenderize.

2 Mix the flour, garlic powder, salt and pepper in a shallow bowl. Dredge each piece of chicken in the flour mixture and shake off excess.

3 Heat 1 tablespoon oil and 2 tablespoons butter in a pan over medium-high heat until simmering. Fry the chicken breasts until golden-brown on each side. Transfer to a warm plate, tent with foil and keep warm while frying the remaining pieces. Repeat with all remaining pieces of chicken.

4 In the same pan with remaining pan oil and butter, melt an additional 1 tablespoon of butter. Add the sliced mushrooms and cook until brown, scraping up any of the leftover chicken bits on the bottom of the pan. Add the garlic and cook until fragrant, about 1 minute.

6 Pour in the Marsala wine and the broth and simmer until reduced by half and begins to thicken. Pour in the cream until the sauce reaches your desired color and consistency.


7
Add the chicken into the sauce. Continue cooking until the sauce thickens, about 5-10 minutes.

Garnish with chopped parsley and serve immediately. (Note: the sauce will continue to thicken off the heat.)

Serve over cooked pasta of choice, rice, or potatoes, if desired

chicken marsala in a skillet

Leftover Ideas

This dish tastes just as good the next day! If you happen to have leftover try these tasty variations:

  • Chicken Marsala on a Bun
    • This is my favorite way to have leftovers.
    • Toast up a bun add in a piece of reheated chicken, pour over some sauce and enjoy.
    • Make it extra tasty by adding some shredded mozzarella on top and broil in the oven to melt the cheese!
  • Chicken Marsala Pasta
    • Cube up the leftover pieces of chicken
    • Boil your favorite pasta
    • Mix the chicken and leftover sauce with the pasta
    • You now have yourself a delicious bowl of chicken marsala pasta
chicken marsala recipe plated with rice

Looking for More Easy Chicken Dinners?

  • Chicken Teriyaki and Veggies – perfectly seasoned tender chicken served over stir fried vegetables in a sweet and savory teriyaki sauce. This quick dinner has become one of my families most requested meals.
  • Sesame Chicken – the ultimate combination of crispy chicken in a sweet and tangy sesame sauce! Serve with fried rice for an easy home made takeout style dinner!
  • Street Corn Chicken Tacos – have all the great flavors of elotes combined with flavor packed chicken tacos! A smoky and spicy crema finishes off these light and healthy tacos.

Enjoy!

– Sab

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.

chicken marsala recipe plated with rice

Easy Creamy Chicken Marsala

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Creamy Marsala wine sauce. It is a flavorful chicken dinner with plenty of sauce to serve over your sides!
5 from 8 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American, Italian
Servings 6
Calories 819 kcal

Ingredients
 
 

Chicken

  • 1 cup all-purpose flour
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 4 large boneless skinless chicken breasts, halved/fileted horizontally, see notes below *
  • 4 tablespoons olive oil, divided
  • 8 tablespoons unsalted butter, divided

Marsala Sauce

  • 2 tbsp unsalted butter, as needed
  • 2 cups brown or Cremini mushrooms, sliced
  • 8-10 cloves garlic, minced
  • ¾ cup dry Marsala wine
  • 2 ½ cup low-sodium chicken broth
  • ¾ – 1 cup heavy cream, add in desired amount to sauce (half and half, or evaporated milk can be used) see notes below **
  • 4 tbsp fresh parsley, chopped

Instructions
 

  • Mix the flour, garlic powder, salt and pepper in a shallow bowl. Dredge each piece of chicken in the flour mixture and shake off excess.
  • Heat 1 tablespoon oil and 2 tablespoons butter in a pan over medium-high heat until simmering. Fry the chicken breasts until golden-brown on each side. Transfer to a warm plate, tent with foil and keep warm while frying the remaining pieces. Repeat with all remaining pieces of chicken.
  • In the same pan with remaining pan oil and butter, melt an additional 1 tablespoon of butter. Add the sliced mushrooms and cook until brown, scraping up any of the leftover chicken bits on the bottom of the pan.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Pour in the Marsala wine and the broth and simmer until reduced by half and begins to thicken.
  • Pour in the cream until the sauce reaches your desired color and consistency.
  • Add the chicken into the sauce. Continue cooking until the sauce thickens, about 5-10 minutes.
  • Garnish with chopped parsley and serve immediately. (Note: the sauce will continue to thicken off the heat.)
  • Serve over cooked pasta of choice, rice, or potatoes, if desired.

Notes

*For pounding chicken breasts (skinless and boneless): Place one sliced chicken breast in between sheets of plastic wrap (or in a ziplock bag) and use a flat side of a meat mallet or rolling pin to pound and flatten to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining slices.
**If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle/separate.
Marsala Wine Notes:
Marsala Wine is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry. It will keep in a cool, dry spot for months.
Marsala Wine Substitutes:
• Dry Madeira wine
• Sherry (Dark)
• Port (1/2 cup)
• Red Vermouth (1/2 cup)
• 3/4 cup of dry white wine mixed with 2-3 teaspoons of brandy.
 
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NUTRITION

Calories: 819kcalCarbohydrates: 27gProtein: 39gFat: 59gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 242mgSodium: 1016mgPotassium: 899mgFiber: 1gSugar: 3gVitamin A: 1876IUVitamin C: 8mgCalcium: 82mgIron: 2mg
This nutrition information is an estimate provided by an online nutrition calculator. See our full nutrition disclosure here.

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Recipe Rating




Tom

Wednesday 19th of January 2022

I've been making this for years, and this is now my go to recipe now!