Chicken Marsala

Classic, creamy Chicken Marsala is a 30-minute one-pan recipe that always delivers! Marsala wine sauce and mushrooms come together with tender chicken breasts in this restaurant worthy Italian-American recipe. 

Chicken Marsala 

This is one of my favorite entrees to order at Italian restaurants. You can always trust that it’s going to be good! However… it’s even better when you make it at home with this recipe. The creamy marsala wine sauce that clings to every bite of chicken and mushrooms truly makes my mouth water! I love serving it over mashed potatoes or angel hair pasta because I want something to help soak up the sauce. It would be a crime to let any of that liquid gold go to waste! And don’t be intimidated by this recipe, because it’s truly so quick and easy to toss together. It may feel fancy, but trust me, this is simple enough to become a weeknight staple in your kitchen. 

Check out more of the best Italian dinner recipes like bolognese sauce with pasta, stuffed shells, and one pot chicken tetrazzini. 

Do I have to use wine?

It really wouldn’t be chicken marsala without marsala wine. So, yes, you do need to use wine for the sauce. It should be readily available at your local grocery store! 

How to Make Chicken Marsala 

• Coat the chicken. Combine flour and seasonings in a large zip-top bag. Add chicken and shake to evenly coat. 
• Sear the chicken. Melt the butter with 2 tablespoons of the olive oil in a skillet. When butter has melted and the pan is hot, shake excess flour off the chicken breasts and lay them in the pan. Cook chicken until light brown on both sides, about 2-3 minutes per side. Transfer the chicken to a plate. 
• Cook the mushrooms. Add the remaining tablespoon of oil to the pan, then add the mushrooms and onions. Saute until soft, then add garlic.
• Make the sauce. Stir in the wine, broth, and cream. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Season with the additional salt and pepper. Cook until the sauce has reduced slightly.
• Enjoy! Once the sauce has cooked, add the chicken back to the pan and spoon sauce over the top. Lower the heat and simmer for 2-3 minutes, until chicken is cooked through and sauce has thickened.

Storing

Let the chicken marsala cool before storing in an airtight container in the fridge for up to 3 days. I do not recommend freezing this dish! The sauce won’t hold up well in the freezer. 

Ingredient Notes

• Chicken Breasts – They’ll need to be either pounded or sliced in half, then pounded. The goal is to have the pieces be about ¼” thick. 
• Flour – This is used to coat the chicken to give it the perfect golden brown color. 
• Seasonings – You’ll need some salt, garlic powder, dried oregano, and black pepper for this recipe. 
• Olive Oil – Avocado oil also does the job. 
• Butter – I like to use salted butter for a little extra flavor. 
• Mushrooms – Sliced crimini or button mushrooms work best. 
• Onion – Use a yellow onion for the best natural sweetness. A white onion also works in a pinch. Do not use a red onion! 
• Garlic – For this recipe, it’s imperative to use fresh garlic only! 
• Marsala Wine – Dry marsala wine is best to use for this recipe. However, if you can only find sweet marsala wine, that’s fine too. 
• Chicken Broth – I recommend using a low-sodium broth, then adding more salt as needed. 
• Heavy Cream – Half and half won’t be as thick and creamy, so try to stick with heavy cream. 

Enjoy!

~Nichole