Simple Chicken Marsala

Square overhead shot of a simple chicken marsala recipe on a white plate with a side salad.

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5 from 5 votes

This easy chicken marsala is ready for the table in less than 30 minutes!

Course Dinner

Cuisine American, Italian

Keyword Chicken Marsala, Chicken Marsala Sauce, Marsala Mushroom Sauce, simple chicken marsala recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 393kcal

Author Blair Lonergan

Ingredients

1 lb. thinly-sliced boneless, skinless chicken breasts or chicken cutlets (about ¼-inch thick)
½ cup all-purpose flour, for dredging
½ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil
8 ounces sliced fresh mushrooms
½ cup dry Marsala wine
½ cup chicken broth
1 tablespoon minced garlic (about 3 large cloves)
2 tablespoons salted butter
Optional: splash of heavy cream
Fresh parsley or fresh thyme, for garnish

Instructions

Place the flour in a shallow bowl. Add the salt and pepper; stir to combine. Dredge the chicken through the flour mixture until coated on all sides. Shake off any excess flour. Set the chicken aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
Lower the heat to medium. Place the mushrooms in the skillet, stirring and cooking until tender, about 5 to 7 minutes.
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 browned bits from the bottom of the pan (this gives the sauce great flavor). Add the garlic and butter to the skillet. This is a good time to add a splash of heavy cream if you like, too. Simmer the sauce until it reduces and thickens slightly, about 5 to 8 minutes. Season with salt and pepper, to taste.
Return the chicken to the skillet, spoon the sauce over top, and continue simmering for a few more minutes so that the chicken warms through.
Serve immediately and garnish with fresh herbs.

Notes

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. Place them between two pieces of wax paper and pound them flat to an even 1/4-inch thickness.

For a creamy chicken marsala, simply add a splash of cream to the sauce after adding the garlic and butter. Start with about 2 tablespoons of heavy cream, and then add more to taste if you like.

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