Chicken marsala is a one pan meal with tender chicken breasts in a savory mushroom marsala sauce—and it’s ready in about 30 minutes.
- Flavor: The sauce is rich and slightly earthy from the mushrooms and a hint of sweetness from the Marsala wine.
- Time-Saving Tips: Swap the chicken breasts for 8 thin chicken cutlets and purchase sliced mushrooms.
- Serving suggestions: We love to serve this chicken Marsala recipe with either pasta or garlic mashed potatoes.
Ingredient Tips for Chicken Marsala
- Chicken: Ue boneless chicken breasts, boneless chicken thighs, or cutlets.
- Marsala: Marsala is a fortified wine from Sicily. Be sure to choose a dry Marsala wine and not the sweet variety, which is best used for making Italian desserts. It can be replaced with sherry, port, or Madeira.
- Sauce: This marsala sauce has chicken broth, butter, shallots, and thyme thickened with flour.
- Mushrooms: Use any variety of mushrooms. I love baby Bella (aka cremini mushrooms), but white mushrooms or portobellos are also great options.
Variations
- Flavor: Add garlic along with the mushrooms. You can replace shallot with red or white onion.
- Creamy: While it’s not traditional, whisk in about ¼ cup of heavy whipping cream for a creamier sauce at the end of Step 2.
- Vegetables: Add chopped asparagus, spinach, or peas for more texture and color.
Garnish with parsley and serve as desired.
Storage and Leftovers
Keep leftover chicken marsala in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or on the stovetop on medium heat.
Freeze cooled portions in zippered bags for up to four months. Thaw overnight in the refrigerator and reheat in the microwave or on low on the stovetop.
What to Serve with Chicken Marsala
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Chicken Marsala
This easy chicken marsala recipe combines tender chicken with a savory mushroom and Marsala wine sauce, for a cozy, restaurant-quality meal at home.
Prevent your screen from going dark
Cover the chicken breasts with plastic wrap and use the flat side of a meat mallet or a rolling pin to pound to ¼-inch thick. Season with salt and pepper and dredge in flour.
In a large skillet, preheat the olive oil over medium high heat. Cook the chicken in batches, 3-4 minutes per side or until cooked through. Transfer the chicken to a plate.
To Make the Sauce
In the same pan, add 2 tablespoons butter, thyme, and shallot and cook over medium heat until tender, about 3 minutes. Add the mushrooms and cook until juices are released, about 5 minutes. Stir in 1 ½ tablespoons flour and cook for 1 minute more.
Pour in the Marsala wine and stock or broth and simmer until thick and bubbly, about 3 minutes.
Add chicken back into the pan and simmer for 2-3 minutes or until heated through.
Garnish and serve over pasta.
Chicken breasts: If they’re very large, they can be cut in half horizontally. Replace chicken breasts with 8 thin chicken cutlets.
Sauce: A creamier chicken Marsala can be made by adding ¼ cup of heavy cream to the sauce.
Leftovers: Keep leftover chicken marsala refrigerated for up to 4 days. Reheat on the stovetop.
Calories: 429 | Carbohydrates: 20g | Protein: 29g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 683mg | Potassium: 725mg | Fiber: 1g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
