This low-effort, homemade Chicken Masala 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!
Why You’ll Love This Easy Chicken Marsala Recipe
- Done in 30 minutes. Whoever said “good things come to those who wait” clearly has never met my recipe for chicken marsala. 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. Check out the recipe card for detailed directions.
- 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. 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.
- 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.
What to Serve With Chicken Marsala
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!
Storage 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 to slice up cold to serve over greens, or you can reheat leftovers for another meal.
- As always, the goal when reheating chicken is to avoid the meat becoming dry. Luckily, this is super simple when it comes to leftover chicken marsala! Just 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 chicken marsala 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
- Garlic Butter Chicken and Rice
- Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes
- Instant Pot Honey Mustard Chicken
- Cheesy Chicken Spinach Bake
- Spinach Artichoke Chicken Breasts
- 1/4 cup all-purpose flour for coating
- salt and fresh ground pepper to taste
- 1/2 teaspoon dried oregano
- 4 skinless boneless chicken breasts (pounded to 1/4 inch thick)
- 2 tablespoons butter
- 4 tablespoons olive oil
- 2 cups sliced mushrooms
- 3/4 cup Marsala wine
- 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.
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.