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Effortless Chicken Marsala

Featured in: Quick Recipes for Busy Evenings

Pan-seared chicken with mushrooms sits in a luscious Marsala sauce. It comes together fast, and you’ll want to soak up every drop with your favorite sides.
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Updated on Mon, 19 May 2025 16:20:32 GMT
Juicy chicken breasts with mushrooms and fresh herbs all cozy on a white plate. Pin it
Juicy chicken breasts with mushrooms and fresh herbs all cozy on a white plate. | cookingkitchn.com

Grab your skillet and pull together this easy Chicken Marsala. Juicy chicken gets pan-seared while mushrooms soak up a smooth, bold Marsala wine sauce. Thanks to simple moves and pantry staples, you'll pull off a dish that feels fancy but is actually a breeze. It's full of savory flavor and feels special whether you're fixing dinner on a random Tuesday or celebrating at home.

Top Reasons You'll Enjoy This

This meal just nails that cozy-meets-fancy sweet spot. You bite into juicy chicken and golden mushrooms coated in a silky sauce. Blend in a splash of Marsala wine and cream plus a hit of aromatics and you'll understand why it tastes so luxurious. And it’s a dinner you’ll put together in under an hour—no chef skills needed.

Chicken Marsala Must-Haves

  • For Cooking:
    • 2 tablespoons olive oil
    • 4 tablespoons butter, split
    • Fresh chopped parsley for topping
  • For the Sauce:
    • 2 shallots, minced
    • 4 garlic cloves, chopped
    • 16 oz cremini mushrooms, sliced
    • 3/4 cup chicken broth
    • 3/4 cup Marsala wine
    • 1/2 cup heavy cream
    • 2 tablespoons thyme leaves
  • For the Chicken:
    • 4 boneless, skinless chicken breasts, sliced thin
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup flour (all-purpose)

How to Make It

Finish Up the Sauce
Add broth, thyme, and cream to pan. Keep simmering until it thickens up and loses about half its volume. Pop the chicken right back in and let it all warm together for a couple minutes.
Get That Mushroom Sauce Going
With chicken out, melt the last of the butter in the same pan. Toss in mushrooms and get them golden. Next, the shallots and garlic. Stir and let everything soften. Pour Marsala wine in and scrape up those tasty brown bits from the pan.
Sear Your Chicken
Melt half the butter with olive oil in a big skillet on medium-high. Sear the chicken cutlets for four minutes on each side, until they're golden. Move them to a plate and set them aside.
Prep the Chicken
Pound the chicken breasts nice and thin—about a quarter inch. Stir together flour, salt, and pepper then coat each chicken piece evenly.

Smart Tricks for the Win

Stick with dry Marsala—not the sugary kind meant for cooking. Even out the chicken's thickness so it cooks perfectly. Don’t pack too much in the pan, whether it’s the chicken or mushrooms. Let your sauce bubble down till it’s just right. Always taste and adjust seasoning before you’re done.

Golden chicken topped with mushrooms and chopped parsley, dressed in a rich sauce, sitting on a plate. Pin it
Golden chicken topped with mushrooms and chopped parsley, dressed in a rich sauce, sitting on a plate. | cookingkitchn.com

Best Ways to Serve

Load your chicken Marsala over creamy polenta, fluffy mashed potatoes, or a pile of buttered pasta. Try it with roasted veggies or something green like asparagus. Sprinkle fresh parsley or thyme if you’re feeling it. Crusty bread is awesome for soaking up the sauce. Goes great with a tossed green salad, too.

Keeping Leftovers Fresh

Pack any extras in an airtight container and keep in the fridge for as long as three days. Warm gently on the stove and splash in a little broth if the sauce’s too thick. The sauce tends to firm up cold, so let broth loosen it when reheating. For less fuss, prep the sauce bits ahead of time, then just combine everything right before you eat.

Frequently Asked Questions

→ Got any pan tips?
Stainless steel pans make for the best crispy chicken. Nonstick does fine but you just won’t get those tasty brown bits at the bottom.
→ Chicken is huge—what now?
Slice those big chicken breasts across to make thinner pieces. Pound them out to about a quarter inch so they cook right and serve easier.
→ How do I spot the finished sauce?
The sauce should look a little thicker, darker, and roughly half of what you started with. It should remind you of a thin cream.
→ Any ideas for sides with this?
Go with crisp green beans or cheesy smashed potatoes. Really, anything that sops up the sauce is a win.
→ Can I mix up the mushrooms?
You bet—baby bella or white mushrooms work just fine. If pre-sliced is easier, go for it.

Conclusion

Bringing you that Italian-American comfort:

Golden chicken gets a quick fry, then mushrooms join in a Marsala cream bath. This meal is totally doable on a weeknight and feels fancy without the fuss.

Effortless Chicken Marsala

Sautéed chicken and mushrooms get bathed in a smooth Marsala cream. This Italian-American classic is a lifesaver for busy nights.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Sophia


Difficulty: Intermediate

Cuisine: Italian-American

Yield: 4 Servings (4 thin chicken pieces)

Dietary: ~

Ingredients

01 1 tablespoon of olive oil.
02 ⅔ cup heavy cream.
03 3 tablespoons chopped shallots, very small pieces.
04 1½ pounds chicken breasts, skinless and boneless, pounded thin to about ¼ inch.
05 ⅔ cup chicken stock or broth.
06 2 teaspoons fresh thyme, chopped.
07 Salt.
08 Fresh ground black pepper to taste.
09 2 cloves garlic, minced finely.
10 1 (8-oz) container of button or bella mushrooms, pre-sliced.
11 ⅔ cup Marsala wine (dry).
12 3 tablespoons unsalted butter, separated into portions.
13 3 tablespoons of regular all-purpose flour.
14 2 tablespoons Italian parsley (optional), for garnish.

Instructions

Step 01

Put the flour, salt, and pepper in a plastic bag. Drop in the chicken and shake everything together so it's coated well.

Step 02

In a big skillet, warm up the oil and 2 tablespoons of butter over medium-high heat. Brown up the chicken in the flour mix until cooked through and golden on the outside. This should take about 5-6 minutes per batch. Move it to a plate.

Step 03

In the same pan, melt the rest of the butter. Sauté the sliced mushrooms till they develop a nice brown color, which should take 3-4 minutes. Stir in the shallots, minced garlic, and a little salt, then cook for another couple of minutes.

Step 04

Pour in the cream, Marsala wine, and chicken broth. Toss in the thyme and season with salt and pepper. Scrape up the tasty browned bits stuck to the skillet as it boils. Let it simmer and cook down for 10-15 minutes, so it's thicker.

Step 05

Add the chicken and its juices back into the pan, letting it heat up while the sauce thickens for 2-3 minutes. Sprinkle parsley on top if you'd like.

Notes

  1. A stainless steel skillet helps get better browning.
  2. If your chicken breasts are really big, slice them in half horizontally before flattening.
  3. Tastes amazing with mashed potatoes or steamed green beans.

Tools You'll Need

  • A large skillet, ideally stainless steel.
  • Plastic zip bag.
  • A mallet for flattening meat.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 537
  • Total Fat: 32 g
  • Total Carbohydrate: 12 g
  • Protein: 43 g