Nutrition Facts
Easy Chicken Marsala Recipe
Amount Per Serving
Calories 396 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 119mg40%
Sodium 301mg13%
Potassium 712mg20%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 5g6%
Protein 28g56%
Vitamin A 603IU12%
Vitamin C 3mg4%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:Italian
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How to Make Chicken Marsala Step by Step

Pat the Chicken Dry: Pat 1 pound of boneless, skinless chicken breasts dry.

Chicken breasts on a cutting board on a white background.

Make the Flour Mixture: In a shallow bowl mix together ¼ cup of all-purpose flour, ¼ teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper.

Flour in a glass bowl on a white surface.

Dredge the Chicken: Dredge the chicken in the flour mixture to coat.

A glass bowl with flour and chicken in it.

Heat the Butter: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat.

A frying pan with oil in it.

Cook the Chicken: Add the chicken to the skillet, and brown on each side for 3-4 minutes, then set aside.

Fried chicken in a skillet on a black background.

Add More Butter: Reduce the heat of the skillet to medium. Add the remaining 2 tablespoons of butter to the skillet and allow it to melt.

A frying pan on a stove top.

Sauté the Shallot: Add 1 tablespoon of finely chopped shallot, and sauté for 1-2 minutes.

A frying pan with a lot of food in it.

Add the Mushrooms: Add 2 cloves of minced garlic and 8 ounces of sliced white mushrooms, and sauté 1-2 minutes.

Mushrooms in a frying pan with a spatula.

Add the Chicken: Add the chicken back to the skillet.

Chicken and mushrooms in a frying pan.

Pour in the Wine: Pour in â…” cup of dry marsala wine and â…” cup of low-sodium chicken broth. Bring to a rolling boil and then reduce the heat to low.

A skillet full of chicken and mushrooms in a sauce.

Simmer the Sauce: Add ¼ cup of heavy cream, then simmer for about 10 minutes. Garnish with parsley and serve over plain white or brown rice.

A skillet filled with chicken and mushrooms in a sauce.

How to Store and Reheat

Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat in a skillet set over medium-low heat until warmed through.

Serving Suggestions

Chicken Marsala pairs well with various side dishes. Some popular options include pasta (such as fettuccine or linguine), mashed potatoes, risotto, roasted vegetables (like asparagus or green beans), or a fresh green salad. The choice of side dishes can complement and balance the flavors of the dish.

What 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 sherry or red vermouth.

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.

How do I prevent the sauce from curdling?

To prevent the sauce from curdling, it’s important to avoid boiling the sauce once you add the Marsala wine and cream. Keep the heat at a gentle simmer, stirring occasionally. Additionally, you can temper the cream by gradually adding a small amount of the hot sauce to the cream to bring it to a similar temperature before adding it to the pan. This helps to prevent curdling.

Can I freeze chicken marsala?

It’s generally not recommended to freeze leftover Chicken Marsala, especially if it contains a creamy or dairy-based sauce. Freezing can affect the texture and quality of the sauce. However, if you have leftover cooked chicken, you can freeze it separately and use it in other dishes or soups at a later time.

Mushrooms and rice in a bowl with a spoon.

More Chicken Marsala Recipes We Love

Top Reader Review

“My family absolutely declared this a WINNER! Forgot to get the shallots but used red onion instead. Served it on Pappardelle egg noodles. Awesome! Can’t wait to make again!” – Lisa Dames

Mushrooms and rice in a bowl with a spoon.
4.55 from 102 votes

Easy Chicken Marsala Recipe

This chicken Marsala recipe is easy enough for a weeknight meal. 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.
Print Rate

Ingredients

  • 1 pound boneless, skinless chicken breasts cut into thin strips
  • ¼ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • â…› teaspoon ground black pepper
  • 4 tablespoons unsalted butter divided (½ stick)
  • 1 tablespoon finely chopped shallot
  • 2 cloves garlic crushed
  • 8 ounces white mushrooms sliced
  • â…” cup dry marsala wine
  • â…” cup low-sodium chicken broth
  • ¼ cup heavy cream
  • Chopped fresh parsley optional, for garnish

Instructions

  • Pat the chicken dry
    1 pound boneless, skinless chicken breasts
    Chicken breasts on a cutting board on a white background.
  • In a shallow bowl mix together the flour, salt, and black pepper.
    ¼ cup all-purpose flour, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
    Flour in a glass bowl on a white surface.
  • Dredge the chicken in the flour mixture to coat.
    A glass bowl with flour and chicken in it.
  • Heat 2 tbsp butter in a large skillet over medium-high heat.
    4 tablespoons unsalted butter
    A frying pan with oil in it.
  • Add the chicken to the skillet, brown on each side for 3-4 minutes. Set aside.
    Fried chicken in a skillet on a black background.
  • Reduce the heat of the skillet to medium.
  • Add the remaining 2 tbsp of butter to the skillet and allow it to melt.
    A frying pan on a stove top.
  • Add the shallot, sauté 1-2 minutes.
    1 tablespoon finely chopped shallot
    A frying pan with a lot of food in it.
  • Add the garlic and mushrooms, sauté 1-2 minutes.
    2 cloves garlic, 8 ounces white mushrooms
    Mushrooms in a frying pan with a spatula.
  • Add the chicken back to the skillet.
    Chicken and mushrooms in a frying pan.
  • Pour in the marsala and chicken broth.
    â…” cup dry marsala wine, â…” cup low-sodium chicken broth
    A skillet full of chicken and mushrooms in a sauce.
  • Bring to a rolling boil and then reduce the heat to low.
  • Add heavy cream.
    ¼ cup heavy cream
  • Simmer for about 10 minutes.
    A skillet filled with chicken and mushrooms in a sauce.
  • Garnish with parsley and serve over white or brown rice.
    Chopped fresh parsley

Notes

    • Get your mushrooms nice and brown for more flavor.
    • You can use dry or sweet marsala wine in this recipe.
    • Your chicken breast pieces should be the same thickness so that they cook evenly. When fully cooked, the chicken should have an internal temperature of 165°F.
Storage: Store chicken marsala in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Easy Chicken Marsala Recipe
Amount Per Serving
Calories 396 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 119mg40%
Sodium 301mg13%
Potassium 712mg20%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 5g6%
Protein 28g56%
Vitamin A 603IU12%
Vitamin C 3mg4%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

How to Make Chicken Marsala Step by Step

Pat the Chicken Dry: Pat 1 pound of boneless, skinless chicken breasts dry.

Chicken breasts on a cutting board on a white background.

Make the Flour Mixture: In a shallow bowl mix together ¼ cup of all-purpose flour, ¼ teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper.

Flour in a glass bowl on a white surface.

Dredge the Chicken: Dredge the chicken in the flour mixture to coat.

A glass bowl with flour and chicken in it.

Heat the Butter: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat.

A frying pan with oil in it.

Cook the Chicken: Add the chicken to the skillet, and brown on each side for 3-4 minutes, then set aside.

Fried chicken in a skillet on a black background.

Add More Butter: Reduce the heat of the skillet to medium. Add the remaining 2 tablespoons of butter to the skillet and allow it to melt.

A frying pan on a stove top.

Sauté the Shallot: Add 1 tablespoon of finely chopped shallot, and sauté for 1-2 minutes.

A frying pan with a lot of food in it.

Add the Mushrooms: Add 2 cloves of minced garlic and 8 ounces of sliced white mushrooms, and sauté 1-2 minutes.

Mushrooms in a frying pan with a spatula.

Add the Chicken: Add the chicken back to the skillet.

Chicken and mushrooms in a frying pan.

Pour in the Wine: Pour in â…” cup of dry marsala wine and â…” cup of low-sodium chicken broth. Bring to a rolling boil and then reduce the heat to low.

A skillet full of chicken and mushrooms in a sauce.

Simmer the Sauce: Add ¼ cup of heavy cream, then simmer for about 10 minutes. Garnish with parsley and serve over plain white or brown rice.

A skillet filled with chicken and mushrooms in a sauce.

Meet Becky Hardin

Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.

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      • Robert L Sample says

        5 stars
        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!

  1. 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)?

  2. 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.

  3. 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

      You could always try chicken broth! It may alter the taste slightly but it will be a better alternative for you!

  4. Nicole DeSantis says

    5 stars
    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.

  5. Lisa Dames says

    5 stars
    My family absolutely declared this a WINNER! Forgot to get the shallots but used red onion instead. Served it on Pappardelle egg noodles. Awesome! Can’t wait to make again!

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