May 25, 2024


Cooking Is My World

Easy Chicken Marsala Recipe {30 Min Meal!}

Chicken Marsala in a pan with mushrooms, parsley and shredded parmesan shown close up

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 in a pan with mushrooms, parsley and shredded parmesan shown close up

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 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.

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.

Chicken marsala ingredients in a bowl with liquid being poured in

How to Make Chicken Marsala

This easy recipe comes together in a few stages. Here’s all you do:

  1. Pound chicken breasts to ¼ inch thickness and dredge in flour (per recipe below). Brown on the stovetop.
  2. For Sauce: In the same pan (you want the flavor from all those browned chicken bits), add shallots or onions, thyme, and mushrooms.
  3. 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.

Chicken Marsala in a pan

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.

Chicken Marsala in a pan with mushrooms and parsley

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

Did you love this Chicken Marsala? Be sure to leave a rating and a comment below! 

close up of Easy Chicken Marsala Recipe in the pan

4.99 from 70 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

  • 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
Chicken Marsala with mushrooms being served shown with a title
Chicken Marsala in a black pan with a serving of chicken marsala over pasta on the side, with writing
Chicken Marsala in a black pan garnished with parsley, with writing