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Chicken Marsala

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, Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 617kcal
Author Imma


Flour Seasoning

  • 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


  • 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.


  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.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 617kcal | Carbohydrates: 22g | Protein: 29g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 190mg | Sodium: 233mg | Potassium: 725mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1520IU | Vitamin C: 6.7mg | Calcium: 86mg | Iron: 1.8mg