Chicken Marsala – a restaurant-quality chicken dish that is super easy to make and so delicious. Made with pan-fried chicken breast tossed in a creamy savory and sweet sauce with mushrooms. Truly a phenomenal weeknight dish for the whole family!

You probably might be too busy right now trying to catch up with all the work, so I’ve come here to share with you easy recipes that you can whip up quickly for your family without too much labor in the kitchen. It’s as good as those you order in fancy restaurants. Who would’ve thought that chicken marsala can be this easy to prepare at home?

What is chicken marsala?

Chicken marsala is pretty popular in restaurants. To give you a little background, chicken marsala is an Italian-American dish made from pan-fried chicken cutlets and a creamy mushroom-filled and marsala wine-infused sauce. It is said to  be a variation of traditional Italian scaloppina dishes which is surely a highly indulgent one.

How do you make marsala sauce?

Everything happens in just a pan for this recipe which means easy clean up and more time enjoying this chicken marsala for dinner. To make the marsala sauce, you start by melting a butter in a skillet, followed by sauteing the mushrooms with spices and seasonings. Then you add the Marsala wine, chicken stock and heavy cream while stirring and scrapping the pan well to thicken the sauce.

If you prefer a lightened sauce, you may use evaporated milk or half and half instead of heavy cream. Make sure though that you do not bring your sauce to a rapid boil to avoid curdling.

For those who can’t get their hands on a bottle of Marsala wine, you can substitute it with a dark Sherry, Dry Madeira wine, or Red Vermouth. 

Once the sauce thickens, toss the pan-fried chicken back to the pan along with its juice on the plate and bring to a boil to soak in gloriously all the marvelous flavors within the sauce. Voila! You now have a fancy five-star dinner without paying  a hefty price! 😉

What to serve with chicken marsala?

Serve this delicious one-pan chicken marsala dish over pasta, warm rice or this garlic mashed red potatoes. If you want to keep it healthy, you can always serve this with cauliflower rice or zucchini noodles. Do you love versatile and easy chicken dishes like this? Check out this chicken cacciatore and my  oven baked chicken breast.

Enjoy!

Tips and Notes:

1. If you prefer a lightened sauce, you may use evaporated milk or half and half instead of heavy cream. Make sure tho that you do not bring your sauce to a rapid boil to avoid curdling.
2. For those who can’t get their hands on a bottle of Marsala wine, you can substitute it with a dark Sherry, Dry Madeira wine, or Red Vermouth. 
3. The alcohol in the Marsala wine burns off as it cooks, so it’s ok to serve this to kids.]
4. Store any leftovers in an airtight container in the fridge for up to 3 days.

4.84 from 6 votes

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Chicken Marsala

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Chicken Marsala - a restaurant-quality chicken dish that is super easy to make and so delicious. Made with pan-fried chicken breast tossed in a creamy savory and sweet sauce with mushrooms. Truly a phenomenal weeknight dish for the whole family!

Course: Main

Cuisine: American

Servings: 4

Calories: 617 kcal

Author: Immaculate Bites

Ingredients

Flour Seasoning

• ⅓ cup all-purpose flour
• 1/2 teaspoon Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Chicken Marsala

• 2 chicken breasts, boneless skinless cut horizontally into 4 flat fillets then pounded into about 1/2-inch thick
• salt and pepper
• 1 tablespoons cooking oil
• 2 tablespoons unsalted butter
• 4 ounces mushrooms cremini , sliced
• 1 tablespoon finely chopped garlic
• 2 teaspoons minced thyme
• ⅓- 1/2 cup sweet Marsala
• 3/4 cup chicken stock , reduced-sodium
• ½- 3/4 cup heavy cream
• salt and pepper to taste
• 2 tablespoon minced parsley

US Customary - Metric

Instructions

1. Pat dry chicken breast with a paper towel, then season with salt, pepper and Italian seasoning.

2. Mix together flour, Italian seasoning ,granulated onion and garlic powder.
   

3. Dredge the seasoned chicken in flour mixture on each side until coated. Shake off excess flour. Heat oil in a cast iron or skillet over medium-high heat; then fry chicken on both sides until golden brown — about 4 to 5 minutes per side.
   

4. Remove chicken from skillet and place on a plate.
   

5. Add butter to the skillet once melted add mushrooms, to the skillet, then saute for about 2-3 minutes, followed by garlic, thyme; continue cooking for 3-5 more minutes , stirring occasionally to prevent any burns.
   

6. Pour in Marsala, chicken stock and heavy cream stirring and scraping the pan well, until it is incorporated. Stir for about 1-2 minutes or until slightly thickened . Lightly season with salt and pepper.
   

7. Return chicken back to skillet, together with its juice that form on the plate to the skillet, turning to coat. Bring to a boil and let it simmer 4-5 minutes or until thickened. Adjust seasonings to taste. Sprinkle with parsley.
   

8. Remove from heat and served with pasta,, rice or mashed potatoes.
   

How to Make Chicken Marsala

Pat dry chicken breast with a paper towel, then season with salt, pepper and Italian seasoning. Mix together flour,  Italian seasoning, granulated onion and garlic powder.

Dredge the seasoned chicken in flour mixture on each side until coated. Shake off excess flour. Heat oil in a cast iron or skillet over medium-high heat; then fry chicken on both sides until golden brown — about 4 to 5 minutes per side. Remove chicken from skillet and place on a plate.

Add butter to the skillet, once melted add mushrooms to the skillet, then saute for about 2-3 minutes, followed by garlic, thyme; continue cooking for 3-5 more minutes , stirring occasionally to prevent any burns .

Pour in Marsala, chicken stock and heavy cream stirring and scraping the pan well, until it is incorporated. Stir for about 1-2 minutes or until slightly thickened. Lightly season with salt and pepper.

Return chicken back to skillet, together with its juice that form on the plate to the skillet, turning to coat. Bring to a boil and let it simmer 4-5 minutes or until thickened. Adjust seasonings to taste. Sprinkle with parsley. Remove from heat and served with pasta,, rice or mashed potatoes