20-Minute Easy Chicken Marsala

4.25 from 4 votes

20-Minute Easy Chicken Marsala

A classic and easy chicken marsala made in only 20 minutes all in one skillet. This is a dish full of flavor that can be served with vegetables or pasta!

Course Main Course

Cuisine Italian

Keyword Chicken Marsala, Chicken Marsala Sauce, Marsala Mushroom Sauce

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 364kcal

Author Blair Lonergan

Ingredients

1 lb. boneless skinless thin-sliced chicken breasts
1/2 cup All-purpose flour for dredging
½ teaspoon salt
¼ teaspoon pepper
¼ cup extra-virgin olive oil
8 ounces sliced mushrooms
½ cup dry or sweet Marsala wine
½ cup chicken broth
1 tablespoon minced garlic
2 tablespoons butter
Fresh parsley for serving

Instructions

Place about ½ cup of flour in a shallow bowl. Add salt and pepper; stir to combine.
1/2 cup All-purpose flour, ½ teaspoon salt, ¼ teaspoon pepper
Dredge the chicken through the flour mixture until coated on all sides. Shake off any excess flour. Set chicken aside.
1 lb. boneless skinless thin-sliced chicken breasts
Heat the oil in a large skillet over medium-high heat. Add chicken to the skillet and cook until lightly browned on both sides (about 3-5 minutes per side).
¼ cup extra-virgin olive oil
Remove chicken from the skillet and set aside.
Lower heat to medium. Place mushrooms in the skillet, stirring and cooking until tender (about 5-7 minutes).
8 ounces sliced mushrooms
Take the skillet off of the heat; add the wine and the chicken broth. Place the skillet back on medium heat, and stir to scrape up any bits from the bottom of the pan (this gives the sauce so much flavor!).
½ cup dry or sweet Marsala wine, ½ cup chicken broth
Add garlic and butter to the skillet. Simmer the sauce for about 5 minutes to allow it to reduce and thicken. Season with salt and pepper, to taste. Add chicken back to the skillet and serve immediately. Garnish with fresh parsley.
1 tablespoon minced garlic, 2 tablespoons butter, Fresh parsley

Notes

To make a creamy chicken marsala, simply add a splash of cream to the sauce after adding the garlic and butter. How much is up to you, but to keep the marsala flavor prominent, I'd go for around 2 tbsp of cream.
Thin-sliced chicken breasts are a nice shortcut to save you a step in the preparation process. If you can’t find thin-sliced chicken breasts at your grocery store, just buy regular chicken breasts and cut them in half horizontally or place them between wax paper and pound them flat with a wooden mallet.
If you use chicken thighs or chicken tenders instead of breasts, you should still tenderize and thin them out so they cook evenly and quickly.

Cooking for Two? I would suggest using just 1/2 lb. of chicken while keeping the rest of the ingredients the same. You can never have too much of the delicious wine sauce!
Leftover chicken marsala should be stored in an airtight container in the fridge for up to 4 days. This is freezer-friendly as well. The sauce freezes well

Nutrition