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

Easy Chicken Marsala Recipe

This easy chicken Marsala is a simple, impressive dinner you can make at home. Tender chicken breast strips are seared until golden, then simmered with mushrooms in a creamy Marsala wine sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 396kcal
Author: Becky Hardin

Ingredients

  • 1 pound boneless, skinless chicken breasts cut into thin strips*
  • ¼ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 4 tablespoons unsalted butter ½ stick, divided
  • 1 tablespoon finely chopped shallot
  • 2 cloves garlic crushed
  • 8 ounces white mushrooms sliced
  • ⅔ cup dry Marsala wine **
  • ⅔ cup low-sodium chicken broth
  • ¼ cup heavy cream room temperature
  • 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 tablespoons of 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, browning on each side for 3-4 minutes. Remove and set aside.
    Fried chicken in a skillet on a black background.
  • Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet, and allow it to melt.
    A frying pan on a stove top.
  • Add the shallot, and sauté until softened, 1-2 minutes.
    1 tablespoon finely chopped shallot
    A frying pan with a lot of food in it.
  • Add the garlic and mushrooms, and sauté until softened, 1-2 minutes.
    2 cloves garlic, 8 ounces white mushrooms
    Mushrooms in a frying pan with a spatula.
  • Add the seared chicken back to the skillet.
    Chicken and mushrooms in a frying pan.
  • Pour in the Marsala, followed by the chicken broth. Bring to a rolling boil, and then immediately reduce the heat to low.
    ⅔ cup dry Marsala wine, ⅔ cup low-sodium chicken broth
    A skillet full of chicken and mushrooms in a sauce.
  • Slowly add the heavy cream, stirring well.
    ¼ cup heavy cream
  • Simmer on low heat for about 10 minutes, or until the chicken is cooked through. Garnish with parsley before serving.
    chopped fresh parsley
    A skillet filled with chicken and mushrooms in a sauce.

Video

Notes

*Chicken tenders work well for ease, or slice chicken thighs.
**Use a dry Marsala wine for the signature sauce. Marsala is a fortified wine--Madeira is the best substitute. A sweet Marsala will also work in a pinch.
Tips:
  • Cook in batches to avoid overcrowding the pan.
  • Let the mushrooms brown fully before adding liquid.
  • Deglaze with Marsala and scrape up browned bits.
  • Simmer Marsala 2-3 minutes before adding broth.
  • For a glossy, rich sauce, stir in 1 tablespoon butter at the end.
  • Properly cooked chicken should reach 165°F internally.
  • Serve over rice, mashed potatoes, or egg noodles.
Storage: Store chicken Marsala in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 119mg | Sodium: 238mg | Potassium: 712mg | Fiber: 1g | Sugar: 5g | Vitamin A: 603IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg