Chicken Marsala is easy to make at home and is just as good as any Italian restaurant!
Tender chicken breasts are simmered in a creamy marsala mushroom sauce for a meal that’s easy enough for a weeknight dinner.
30 minute meal
Chicken Marsala is from Sicily, with chicken breasts simmered in Marsala wine. The wine softens the chicken and creates a delicious savory mushroom sauce.
- Quick and easy: Ready in 30 minutes, perfect for a busy night but elegant enough for guests.
- Restaurant quality: Skip the hefty restaurant bill or wait at Olive Garden. this dish is easy to make at home.
- Simple Ingredients: Requires only a few simple ingredients, with chicken, mushrooms and Marsala wine.
Ingredients for Chicken Marsala
- Chicken breasts: Use 4 small, boneless skinless breasts, about 5-6 oz. We beat them to a uniform thickness for quick baking.
- Flour: Flour is used to give the chicken a crispy crust as well as to thicken the sauce.
- Chicken broth: Chicken broth or stock adds flavor to the sauce.
- Type of onion/Onion: Shallot is added for flavor, you can use ¼ cup onion instead.
- Mushrooms: Mushrooms add a lot of flavor to the sauce, you can use white or brown mushrooms. The coffee has a deeper more earthy flavor.
- Marsala wine: Marsala wine is a fortified wine originating from Sicily. When shopping, choose dry Marsala – not sweet Marsala. Not only does it flavor the sauce, but it also has a bit of acidity to tenderize the chicken.
How to make Chicken Marsala
- Beat the chicken to an even thickness and brown it in a pan. Set aside according to the recipe below.
- Boil the onion and mushrooms in the butter until soft. Add the rest of the sauce ingredients and simmer until thickened.
- Return the chicken to the pan and cook. Serve over pasta.
Cream is not traditional in a marsala sauce, but can be added if desired. Replace ⅓ cup chicken stock with the same amount of heavy cream.
Storage of leftovers
Store leftover chicken marsala in an airtight container in the refrigerator for up to 3 days. Heat again on the stove.
Chicken marsala can be frozen for up to 6 months. Thaw in the fridge overnight and reheat the chicken and sauce on the stove before combining again over fresh pasta.
Did you make this chicken Marsala recipe? Be sure to leave a rating and comment below!
Easy Chicken Marsala Recipe
Easy Chicken Marsala is tastier than any Italian restaurant version, and way less expensive too!
Cover the chicken breasts with plastic wrap and use a meat mallet to pound them to ¼ inch thickness. Season with salt and pepper and flour.
In a large pan, preheat the olive oil over medium high heat. Cook chicken in batches, 3-4 minutes per side or until cooked through. Transfer the chicken to a plate.
In the same pan, add 2 tablespoons of the butter, the thyme, and the shallot and cook until softened, about 3 minutes. Add mushrooms and cook until juices run clear, about 5 minutes. Add 1½ tablespoons of flour and cook for 1 minute more.
Pour in the wine and Marsala stock or stock and simmer until thickened and bubbly, about 3 minutes.
Add the chicken back to the pan and simmer for 2-3 minutes or until heated through.
Garnish and serve over the pasta.
Chicken Breasts: If they are too large, they can be cut in half horizontally. Replace chicken breasts with 8 thin cutlets.
Sauce: A creamier Chicken Marsala can be made by substituting one-third cup of chicken stock for the same amount of heavy cream or half and half.
Leftovers: Store leftover chicken marsala in the refrigerator for up to 3 days. Heat again on the stove.
Calories: 567 | Carbohydrates: 21G | Protein: 52G | Fat: 26G | Saturated fat: 7G | Polyunsaturated fats: 3G | Monounsaturated fat: 13G | Unsaturated fats: 0.3G | Cholesterol: 161mg | Sodium: 479mg | Potassium: 1106mg | Fiber: 1G | Sugar: 4G | Vitamin A: 418IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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