Name: Easy Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup all-purpose flour (for dredging); Salt and black pepper, to taste; 2 tbsp olive oil; 2 tbsp butter; 8 oz mushrooms, sliced (cremini or button); 3 cloves garlic, minced; 3/4 cup dry Marsala wine; 3/4 cup chicken broth; 1/4 cup heavy cream (optional); 2 tbsp fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

A restaurant-quality dish made easily at home
Juicy chicken with a savory, flavorful sauce
Ready in about 30 minutes
Uses simple, wholesome ingredients
Pairs beautifully with pasta, rice, or mashed potatoes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
All-purpose flour (for dredging)
Salt and black pepper
Olive oil
Butter
Mushrooms, sliced (cremini or button work well)
Garlic, minced
Marsala wine (dry variety preferred)
Chicken broth
Heavy cream (optional, for a creamier sauce)
Fresh parsley, chopped (for garnish)

Directions

Pound chicken breasts to even thickness. Season with salt and pepper, then dredge lightly in flour, shaking off excess.
Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken until golden on both sides, about 3–4 minutes per side. Transfer to a plate.
In the same skillet, add mushrooms and cook until browned, about 5 minutes. Stir in garlic and cook 1 minute more.
Deglaze the pan with Marsala wine, scraping up any browned bits. Let simmer for 2–3 minutes.
Add chicken broth and simmer until sauce reduces slightly, about 5 minutes. Stir in cream if using.
Return chicken to the skillet and simmer in the sauce until cooked through, about 5 minutes.
Garnish with parsley and serve warm.

Servings and timing

This recipe serves 4 people. Preparation takes about 10 minutes, and cooking takes 20 minutes, making the total time around 30 minutes.

Variations

Use chicken thighs instead of breasts for extra juiciness.
Add a splash of balsamic vinegar for depth of flavor.
Use shallots instead of garlic for a milder taste.
Make it creamy by adding heavy cream or half-and-half.
Serve over egg noodles, risotto, or polenta for variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if needed to loosen the sauce. Freezing is not recommended, as the sauce may separate.

FAQs

What kind of Marsala wine should I use?

Dry Marsala wine is best for savory dishes like chicken marsala.

Can I substitute Marsala wine?

Yes, you can use dry sherry or a dry white wine, though the flavor will be slightly different.

Do I have to use cream in the sauce?

No, traditional chicken marsala doesn’t use cream, but it’s a delicious option for a richer sauce.

Can I make this recipe without mushrooms?

Yes, but mushrooms are a signature part of the dish, so consider replacing them with another vegetable.

Can I make chicken marsala ahead of time?

Yes, but it’s best enjoyed fresh. Reheat gently to avoid overcooking the chicken.

What sides go best with chicken marsala?

Mashed potatoes, pasta, rice, roasted vegetables, or garlic bread all pair wonderfully.

Can I thicken the sauce more?

Yes, let it simmer longer to reduce or whisk in a slurry of cornstarch and water.

How do I keep the chicken from drying out?

Don’t overcook—pound to even thickness and simmer gently in the sauce.

Is this dish gluten-free?

It can be—simply dredge chicken in cornstarch or gluten-free flour.

Can I double this recipe for guests?

Yes, just use a larger skillet and adjust cooking time slightly.

Conclusion

Easy chicken marsala is a flavorful, comforting dish with tender chicken and a savory wine sauce that feels special without being complicated. It’s the perfect recipe for both a weeknight dinner and an elegant meal for guests.