This Chicken Marsala recipe is not only crazy easy to make, it’s better than any fancy Italian restaurant!
Tender chicken breasts are browned and cooked in simple one-pan mushroom wine sauce! Perfect over pasta with crusty bread.
Chicken Marsala
What is Chicken Marsala? This Italian-inspired dish is very popular for good reason. Chicken in a mushroom wine sauce is quick to make and great over fresh pasta.
MARSALA
Marsala is a type of Sicilian fortified wine, similar to sherry or port. It is the base ingredient of the sauce in this recipe. Marsala comes in both sweet and dry versions (you want to buy dry Marsala for this recipe).
Other ingredients for Chicken Marsala include mushrooms, shallots (or onion), thyme, and butter.
CHICKEN BREASTS
The best Chicken Marsala uses chicken fillets. Chicken fillets are thin pieces of chicken breast that cook quickly and evenly.
If you have only whole chicken breasts, cut them in half lengthwise.
- Start with boneless, skinless breasts and your sharpest thin bladed knife.
- Using a paper towel, firmly grab and hold the thinnest end of the breast.
- Slice toward the thickest end, horizontally, so you wind up with two even halves.
How to Make Chicken Marsala
This easy recipe comes together in a few stages. Here’s all you do:
- Pound chicken breasts to ¼ inch thickness and dredge in flour (per recipe below). Brown on the stovetop.
- For Sauce: In the same pan (you want the flavor from all those browned chicken bits), add shallots or onions, thyme, and mushrooms.
- Marsala Sauce: Add the Marsala wine and remaining sauce ingredients and reduce. Serve with the chicken.
This dish doesn’t traditionally contain cream however to make a creamy chicken marsala, substitute 1/3 cup of heavy cream for the same amount of chicken broth.
What to Substitute for Marsala
If possible, try to use marsala because, of course, any substitutions will change the flavors of the dish (although the below ideas will still be delish).
- Madeira wine
- sherry or port
- white wine
Crock Pot Directions
You can make a crock pot Chicken Marsala. You don’t even have to fillet the breasts for this version (in fact thicker or even bone in is better). Just place all the ingredients in a slow cooker and cook on high for 3-4 hours or on low for six.
Then make a cornstarch and water slurry to thicken the sauce, and serve over pasta, for a super yummy and easy dinner.
What to Serve With Chicken Marsala
Chicken Marsala sauce is very rich and flavorful, and a starch completes the meal perfectly. You can serve it over angel hair pasta to fill the plate.
Serve this creamy chicken marsala over pasta with a side of garlic bread and a big fresh Italian Salad.
To complete the presentation, plate it up with some roasted broccoli or roasted Brussels sprouts. And don’t forget a crusty, rustic bread, or 30 Minute Dinner Rolls to sop up the sauce.
More Chicken Recipes You’ll Love
- Baked Chicken Thighs – easy and juicy as can be
- Chicken Parmesan – classic Italian made easy
- Creamy Chicken Enchiladas – so delicious!
- Chicken Lasagna – comfort food
- Crispy Breaded Chicken – crunchy yet tender
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Easy Chicken Marsala Recipe
Easy Chicken Marsala is more delicious than any version from an Italian restaurant, and so much less expensive too! Prep, cook and serve in 30 minutes.
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
- 4 chicken breasts boneless-skinless 5-6 oz each
- ½ cup flour
- 4 tablespoons olive oil
- salt & pepper to taste to taste
Sauce
- ¾ cup chicken broth
- 2 tablespoons butter
- ¼ teaspoon thyme
- 1 small shallot diced (or onion)
- 8 ounces mushrooms white or brown
- 1 ½ tablespoons flour
- ½ cup Marsala wine
- 2 tablespoons parsley or chives for garnish
-
Pound chicken to ¼” thick (you can cut them in half if they’re very large). Season with salt and pepper and dredge in flour.
-
Preheat olive oil in a large pan over medium high heat. Cook chicken in batches, 3-4 minutes per side or until cooked through. Remove chicken and place on a plate.
-
In the same pan, add 2 tablespoons butter, thyme and shallot. Cook until tender, about 3 minutes. Add mushrooms and cook until juices are released, about 5 minutes. Stir in flour 1 ½ tablespoons flour and cook 1 minute more.
-
Add Marsala wine and broth and simmer about 3 minutes, until thickened and bubbly.
-
Place chicken back into the pan and simmer 2-3 minutes or until hot.
-
Garnish and serve over pasta.
A creamier chicken Marsala can be made by switching out one-third cup of chicken broth for the same amount of heavy cream or half & half.
Keep leftover chicken marsala refrigerated for up to 3 days. Reheat on the stovetop, not the microwave.
Chicken marsala will retain its quality and flavor in the freezer for up to 6 months.
4.99 from 70 votes↑ Click stars to rate now!
Or to leave a comment, click here!
Calories: 567 | Carbohydrates: 21g | Protein: 52g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 479mg | Potassium: 1106mg | Fiber: 1g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 7mg | Calcium: 27mg | 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, Slow Cooker
Cuisine American, Italian, Mediterranean
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About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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