This Chicken Marsala Recipe (so easy!) makes for a great weeknight meal but is also fancy enough to serve to company! Chicken breast and mushrooms are cooked in creamy marsala wine sauce with shallots and garlic for a flavorful dish that doesn’t require hours in the kitchen.
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Chicken Marsala Anyone can Make
This Chicken Marsala Recipe is so easy and fool-proof! We make it again and again and it never fails.
Things are about to get a little fancy with this dish, but don’t worry, it’s still really easy to make! This is so rich, flavorful and creamy, it tastes like a real indulgent treat but is actually less than 400 calories.
How to Make Chicken Marsala
- Prep the chicken and dredge in flour mixture
- Brown chicken in a skillet on both sides.
- Cook the shallot, garlic, and mushrooms in butter.
- Add the chicken back to the skillet and make the sauce.
- Simmer until reduced and fully cooked.
- Garnish and enjoy!
Be sure to see the recipe card below for full ingredients & instructions!
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download nowWhat is Marsala?
Marsala is a fortified wine that originates from Sicily. It’s often used in cooking and has a nutty and rich flavor – perfect to pair with mushrooms and chicken.
For this recipe it’s best to use marsala, but if you are in a pinch, you can substitute it with port or red vermouth.
Serving ideas
I like to serve this dish with white or brown rice, but if you prefer you ca also serve it with wide noodles like pappardelle or farfalle. For a really comforting dish, you couldn’t go wrong with serving it over some creamy mashed potatoes!
This dish is rich and flavorful, so whatever you pair it with, let the easy chicken marsala be the star of the show.
Can you make Chicken Marsala ahead of time?
Chicken marsala is one of recipes that gets more flavorful if you leave it, so absolutely this can be made ahead of time! Let the pan cool to room temperature and then cover it and pop it in the fridge and reheat on the stove top later in the day.
Leftovers can be stored in an airtight container in the fridge for 2 – 3 days.
Top Reader Review
- “Delicious super easy, my husband loved it! Adding to my rotation” – Caroline
Evenly Cooked Chicken Breast
Your chicken breast pieces should be the same thickness so that they are cooked evenly. When fully cooked, the chicken should have an internal temperature of 165F.
More Top Tips
- Get your mushrooms nice and brown for more flavor.
- You can use dry or sweet marsala wine in this recipe.
- Use organic / free run chicken if you can and that hasn’t been raised on antibiotics.
If you have tried this chicken marsala recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Chicken Marsala Recipe (Easy!)
Ingredients
- 1 pound boneless skinless chicken breasts cut into thin strips
- ¼ cup white all-purpose flour
- ¼ tsp salt
- pinch of black pepper
- 4 tbsp unsalted butter divided
- 1 tbsp shallot finely chopped
- 2 cloves garlic crushed
- 8 oz white mushrooms sliced
- ⅔ cup dry marsala wine
- ⅔ cup chicken broth
- ¼ cup heavy cream
- fresh chopped parsley
Instructions
- Pat the chicken dry
- In a shallow bowl mix together the flour, salt and black pepper
- Dredge the chicken in the flour mixture to coat
- Heat 2 tbsp butter in a large skillet over medium-high heat
- Add the chicken to the skillet, brown on each side for 3-4 minutes
- Set the chicken aside
- Reduce the heat of the skillet to medium
- Add the remaining 2 tbsp of butter to the skillet and allow it to melt
- Add the shallot, sauté 1-2 minutes
- Add the garlic and mushrooms, sauté 1-2 minutes
- Add the chicken back to the skillet
- Pour in the marsala and chicken broth
- Bring to a rolling boil and then reduce the heat to low
- Add the heavy cream
- Simmer for about 10 minutes
- Garnish with parsley and serve over plain white or brown rice
Caroline says
Delicious super easy, my husband loved it !
Adding to my rotation
Becky Hardin says
SO happy to hear that! I’m glad I could help you find a new favorite!
Robert L Sample says
Your recipes are ALWAYS great… and easy to make! So, even though I haven’t made this… yet… I will soon. I can tell by the ingredients that it is a winner. Five stars because of that!
Becky Hardin says
Thanks Robert!! I’m so glad you enjoyed the others, I can’t wait for you to try this one!
Helen Betts says
I’m going to make this tonight, but when looked at the recipe I wondered why in the world I should cut the breasts into strips and decided not to. Now that I’m looking at your pictures, I see yours aren’t either! Shouldn’t you change the recipe (or the pictures)?
Helen Betts says
This was delicious, although as indicated in my other comment, I didn’t slice the breasts into pieces but left them whole as shown in the pictures. Also, the sauce after simmering was incredibly watery, so I thickened it with cornstarch. Finally, not sure where the 30 minute prep time came from; only prep was slicing the mushrooms and chopping the shallot, which must have taken me like five minutes. Will definitely make this again with my modifications.
Becky Hardin says
That sounds yummy!! Thank you Helen!!
Helen Betts says
Sorry, forgot about the stars!
Becky Hardin says
Lol thank you!
Mary Kay Martin says
Can I substitute chicken broth for the marsala…I know it won’t be marsala but it sounds delicious and I can’t wait to try it.
Becky Hardin says
Absolutely! I bet that would taste great!
Marie says
I can not drink alcohol what can I sub?
Becky Hardin says
You could always try chicken broth! It may alter the taste slightly but it will be a better alternative for you!
CK Clark says
I loved the chicken Marsala very much.
Becky Hardin says
Thanks for stopping by, CK!
Nicole DeSantis says
Delicious!!! Definitely a great recipe as is. I’m always tinkering. Added a little more garlic and shallots and adjusted the seasoning and consistency of the sauce to my preference. Makes you look like a rock star in the kitchen and very easy.
Becky Hardin says
Isn’t that the best?!
Bob says
This recipe was easy and delicious
Becky Hardin says
Happy to hear!
trading says
I can’t wait