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This low-effort homemade Chicken Marsala Recipe is a delicious, classic dish prepared with lightly coated and pan-seared chicken breasts cooked in a rich and tantalizing sauce of marsala wine and mushrooms. Ready in just 30 minutes!
For more truly mouthwatering chicken dishes, give my chicken paillard a try – it’s light, flavorful, and perfect for a quick meal. And don’t miss out on my garlic butter chicken and rice; it’s a hearty, comforting dish that’s sure to become a family favorite.
Why This Chicken Marsala Works
Done in 30 minutes. Whoever said “good things come to those who wait” clearly has never met my easy chicken marsala recipe. There’s hardly any waiting, and it’s SO good. All you need for this quick and easy, ultra delicious chicken dinner is a handful of tasty ingredients, 30 minutes, and a skillet.
Shop in your pantry. Can we have a moment to appreciate that this recipe for chicken marsala only calls for 6 ingredients? That’s it! And it’s a big bonus that you’ll be able to find most – if not all! – of them in your fridge or pantry.
Great for any occasion. This is one of my many favorite easy chicken recipes, perfect as a quick weeknight entree or cozy dinner for two. It’s also one of my never-fail, go-to dinners for entertaining and holiday parties. After each filling and satisfying meal, I feel like success in the kitchen was definitely accomplished.
What Is Chicken Marsala?
Chicken marsala is a classic Italian-American chicken dinner. There’s a high chance you’ve seen it on restaurant menus at least once or twice! The recipe is inspired by Italian scaloppine, made from crispy chicken that’s seared in a skillet, smothered in a rich Marsala wine sauce with mushrooms. In short: chicken marsala is the bomb.com.
What You’ll Need
- Flour: Just good old, regular all-purpose flour for coating the chicken.
- Seasoning: You’ll need salt and pepper to taste, plus a bit of dried oregano.
- Chicken breasts: Skinless and boneless, pounded thin for pan-frying.
- Butter and olive oil: I use a combination of the two when searing the chicken breasts. Butter for flavor, and olive oil to keep the butter from burning!
- Mushrooms: Your preferred type of mushrooms, sliced. Cremini or small portobello mushrooms work great.
- Marsala wine: This is a kind of Sicilian fortified wine with a rich, deep flavor. You should be able to track it down in most grocery stores! Opt for dry marsala wine for this savory chicken dish.
What Can Be Used in Place of Marsala Wine?
I won’t lie to you: this dish wouldn’t be chicken marsala without marsala wine. There’s really no way around it! If you’re in a bind, you can mimic the flavors with Madeira wine or dry white wine as the next best option.
Other back-up plans can include sherry or red vermouth (½ cup). If you’d prefer to leave the alcohol out altogether, substitute the wine with equal parts beef stock. Just know that with any of these sub-ins, you’ll end up with varying flavors and a dish that isn’t technically chicken marsala. Obviously, it will still be delish!
How to Make Chicken Marsala
This easy chicken marsala recipe doesn’t need a lot of fussing to turn out AMAZING. It’s the perfect effortless dinner to have on the table in no time, and it looks like it came from a 5-star restaurant.
- Prep the chicken. Start by whisking the flour and seasonings together in a shallow bowl. One at a time, lightly dredge the chicken in the flour mixture to coat.
- Cook the chicken. Next, sear the chicken in a pan with a bit of butter and oil until lightly browned. Flip the chicken pieces over in the pan, then toss in your mushrooms. Pour the wine overtop, then cover the skillet and leave it to cook, turning the chicken halfway through.
- Serve. Once the chicken is cooked through, move the pan off the heat, then serve with your favorite sides! See further down for easy serving suggestions.
Recipe Tips
- Don’t skip the flour. The flour actually serves a dual purpose in chicken marsala recipes. It gets the chicken crispy and golden, but also helps to thicken the marsala sauce.
- Use chicken cutlets: Chicken cutlets are a great shortcut to “flattened” chicken. Since they’re already sliced extra thin, there’s no pounding required! If your grocery store carries them, it’s a good time saver.
- Make sure the chicken is cooked: Your chicken marsala is ready once the chicken breasts are no longer pink and the juices run clear. If you have an instant read thermometer, the internal temperature should be at 165ºF when cooked through.
Serving Suggestions
This recipe for chicken marsala is awesome on its own, or you can toss it over rice or angel hair pasta (try this garlic parmesan spaghetti with blistered tomatoes!) to really make the most of the sauce. I also love it dished up over garlic butter cauliflower rice with spinach or instant pot mashed cauliflower for a light, flavorful dinner.
Chicken marsala also happens to be a great, quick romantic meal to make for date night (wink, wink). Serve it with Italian sausage stuffed onions, garlic breadsticks and a side of greens tossed in homemade Italian salad dressing. Don’t forget tiramisu for dessert!
Storing and Reheating
- I hardly ever have leftovers whenever I make this chicken marsala recipe for family and friends—it’s that good! But if you’re looking to store leftovers, just pop them into an airtight container in the fridge for up to 3 days. This saucy chicken is awesome sliced up cold to serve over a walnut chicken salad, or you can reheat leftovers for another meal.
- To reheat, place the chicken and sauce in an oven-proof dish, cover with foil, and reheat it in the oven at 350ºF until warmed through.
- To freeze, place the chicken in a freezer-safe container or freezer bag. I actually like to store it in a casserole dish tightly wrapped in foil for easy reheating! Whenever you’re ready to serve it, just thaw the chicken marsala in the fridge and then warm it in the oven.
More Easy Chicken Recipes
- Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes
- Instant Pot Honey Mustard Chicken
- Cheesy Chicken Spinach Bake
- Spinach Artichoke Chicken Breasts
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Chicken Marsala
Ingredients
- ¼ cup all-purpose flour, for coating
- salt and fresh ground pepper, to taste
- ½ teaspoon dried oregano
- 4 skinless boneless chicken breasts, pounded to 1/4 inch thickness
- 2 tablespoons butter
- 4 tablespoons olive oil
- 2 cups sliced mushrooms
- ¾ cup Marsala wine
Instructions
- In a shallow dish, combine mix flour, salt, pepper and oregano; mix until thoroughly incorporated.
- Coat chicken pieces in prepared flour mixture.
- In a large skillet, combine butter and oil and melt butter over medium heat.
- Place chicken in the pan, and cook for 2 minutes, or until lightly brown.
- Turn over chicken pieces, and add mushrooms.
- Pour in wine and cover the skillet.
- Cook for 10 minutes, turning chicken once, until no longer pink and juices run clear.
- Remove from heat and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Easy recipe, tasted wonderful! Doubled the amount of mushrooms.
Thank you! So glad you enjoyed it, and doubling the mushrooms sounds delicious! 😊
Fantastic recipe Made this for my parents who loved it Served it with Bow Tie noodles
This was so easy and delicious! It needed quite a bit of salt-i think next time I’ll try a little better than bouillon to give it a boost. Otherwise, SUPER easy and really delicious! This one will go in the rotation for sure!
i was planning on having my oven on for other things and wondered if the Campbell chicken marsala sauce with boneless chicken could be prepared in the oven vs/over the stove method. If so, how long would it need to cook ?
I have already tried the chicken marsala recipe on the pkg. (using the fry pan method) and it was wonderful!!!!!
I want to make your Tavern roast, but I was wondering if you can add potatoes, onions, and carrots to the crockpot and cook all together or it’s just for meat.
HI! You can most definitely add veggies, just be sure to cut them up in larger pieces – i.e. if potatoes are too thin, you’ll end up with mashed potatoes at the end of slow, 4 or 6-hour cooking. 🙂
Also, be certain to use all purpose potatoes, or red or gol potatoes, they hold up best in the slow cooker, they have a sturdier structure that helps. Plus scrub the skins well so you can Cooke them with the skins on, that keeps them intact. Mini potatoes work beautifully if you like them. So do scrubbed sweet potatoes. Just do not use russet potatoes. They breakdown in slow cookers, you can use them in potato soups to help thicken the soup.
Looks lovely and I’m a huge fan of easy right now! I’m so behind.. on everything! 🙂
I always get Marsala and Masala mixed up. I have never tried Marsala chicken… but with these sauces it’s an easy fix. 🙂
LOL!!! ME, TOO!! I always have to reread just to make sure I’m looking/talking about the right thing. 😀 HAPPY HOLIDAYS!! xoxoxoxo
Yum! These look delish!!!
I bought a few of these! I have the Chicken Marsala one too 🙂 I already tried the Chipotle chicken one and it was a hit 🙂
I recently bought a bottle of Marsala to make cannoli and keep meaning to make chicken marsala (and zabaglione) with the rest. I’ll definitely keep your fast solution to making it from scratch in mind.