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This easy chicken marsala recipe is a go to for busy nights when I want something delicious and comforting. The chicken is pan seared until golden, then simmered in a rich Marsala wine sauce with mushrooms, shallots, and cream. It’s made in one skillet and comes together in under an hour. The buttery mushroom wine sauce makes this dish feel restaurant worthy without the effort!
“The sauce is rich and creamy, the chicken is perfectly tender, and it always disappears fast, no matter who I’m serving.”
-Becky
This chicken marsala recipe makes a classic dish that feels fancy but is surprisingly simple to make. It’s perfect for special occasions, but easy enough for a cozy weeknight dinner. You can serve it with creamy mashed potatoes, buttery noodles, or Roasted Green Beans!
Love easy dinners? Try this simple Chicken Pot Pie, Cheesy Rasta Pasta, or this Southwestern Cowboy Chicken. For another classic dish, you will love this Baked Shrimp Scampi, or this comforting Baked Mac and Cheese.
Table of Contents
Ingredients You Will Need
- 3 chicken fillets – (Skinless chicken breasts) Slice them thin and pound them to an even thickness so they cook quickly and evenly.
- 1 cup sliced mushrooms – I typically use white mushrooms, but you can use your favorite variety.
- 2 chopped shallots – Mild and sweet, they add depth to the sauce.
- 1 cup Marsala wine – The signature ingredient in this dish.
- 1 cup chicken stock – Helps build a balanced sauce. Make your own with this simple Homemade Chicken Stock Recipe.
- ½ cup heavy cream – Makes the sauce creamy and velvety.
A full list of ingredients is included in the recipe card below.
Variations
- Add Dark Meat: Use chicken thighs instead of fillets for a richer, juicier option.
- Add a variety of mushrooms: Try cremini or wild mushrooms for a more earthy, savory flavor.
- Wine free option: Use additional chicken broth with a splash of white wine vinegar in place of Marsala.
- Add extra flavors: Add a clove of garlic or a few sprigs of thyme when sautéing the shallots for extra flavor.
How to Make Chicken Marsala
- Slice the chicken breasts in half lengthwise, place them on a cutting board, cover with plastic wrap, and pound with a rolling pin until they have an even thickness.
- In a shallow bowl, dredge the chicken pieces in flour, coating both sides.
- Heat olive oil in a large skillet and on medium-high heat, sear the chicken for 3-4 minutes per side until golden. Sprinkle with salt and pepper, then transfer to a plate.
- In the same skillet, add the butter and shallots. Sauté for 3 minutes. Add the mushrooms and cook for another 5 minutes, stirring occasionally.
- Pour in the Marsala wine and cook for 3 minutes over medium heat.
- Add chicken stock, heavy cream, and any desired spices. Stir well and then bring to a boil. Cook for about 5 minutes until the sauce begins to thicken.
- Return the chicken to the skillet and simmer on low heat for about 10 minutes until heated through.
- Let chicken and sauce cool until sauce slightly thickens. Serve while warm.
Serve chicken marsala with these crispy Roasted Potatoes, rice, pasta, fresh herbs, asparagus, or any of your favorite sides.
Expert Tips
- Dry Marsala wine works best for this dish. Sweet Marsala will make the sauce taste sugary.
- Don’t skip pounding the chicken – it helps it cook evenly and stay juicy.
- Let the mushrooms cook undisturbed for a few minutes so they brown instead of steaming.
- If the sauce is too thin, you can stir in a teaspoon of flour or a teaspoon of butter at the end to help thicken it.
Chicken Marsala Recipe FAQs
Marsala wine gives this dish its signature flavor, but in a pinch, you can try dry sherry or a dry white wine with a splash of brandy. Just know it won’t taste exactly the same.
I love pairing this with creamy mashed potatoes or egg noodles. You can also serve it with Air Fryer Green Beans or Air Fryer Green Bean Casserole for a veggie-packed meal.
Yes! Make the recipe and store leftovers in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to keep the sauce smooth.
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Holidays
Roasted Turkey
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Chicken Marsala Recipe
Equipment
- Skillet
- Shallow Bowl
- Knife
- Rolling Pin
- Cutting Board
Ingredients
- 3-4 chicken filets, boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons all purpose flour
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 2 tablespoons unsalted butter
- 2 shallots, chopped
- 1 cup Marsala wine
- 1 cup chicken stock
- 1/2 cup heavy cream
Instructions
- Slice the chicken breasts in half lengthwise, place them on a cutting board, cover with plastic wrap, and pound with a rolling pin until they have an even thickness.
- In a shallow bowl, dredge the chicken pieces in flour, coating both sides.
- Heat olive oil in a large skillet and on medium-high heat, sear the chicken for 3-4 minutes per side until golden. Sprinkle with salt and pepper, then transfer to a plate.
- In the same skillet, add the butter and shallots. Sauté for 3 minutes. Add the mushrooms and cook for another 5 minutes, stirring occasionally.
- Pour in the Marsala wine and cook for 3 minutes over medium heat.
- Add chicken stock, heavy cream, and any desired spices. Stir well and then bring to a boil.
- Cook for about 5 minutes until the sauce begins to thicken. Return the chicken to the skillet and simmer on low heat for about 10 minutes until heated through.
Notes
- Dry Marsala wine works best for this dish. Sweet Marsala will make the sauce taste sugary.
- Don’t skip pounding the chicken – it helps it cook evenly and stay juicy.
- Let the mushrooms cook undisturbed for a few minutes so they brown instead of steaming.
- If the sauce is too thin, you can stir in a teaspoon of flour or a teaspoon of butter at the end to help thicken it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is delicious, and a great meal that is enjoyable.
I love how easy this one pan dinner is to make!