This chicken marsala recipe is restaurant quality and makes the perfect dish to impress your guests. It’s loaded with flavor and made in one pan in just 30 minutes!
We love to make this dish for a date night in. It’s simple, flavorful and only requires one pan. A couple of our other date night favorites are bolognese, oven baked steak and chicken alfredo. And don’t forget dessert! We love to make an easy no-bake cheesecake.
Chicken marsala is one of my favorite dishes to order when we go to a fancy restaurant. I absolutely love the flavor. This recipe is restaurant quality and perfect for a date night in. It’s also the perfect dish to impress your guests with! The sauce tastes amazing and the meat is so flavorful and tender. My husband and kids always give it rave reviews! Plus it’s an easy 30-minute meal made in just one pan. Doesn’t get better than that!
This recipe is made with less than 10 ingredients, check them out below (amounts included in printable recipe below).
- Chicken breasts: Make sure to slice them in half so that they cook faster in the pan.
- Flour: This gives the meat that crispy coating, as well as helps thicken the sauce as it cooks in the pan.
- Garlic powder: It’s mixed in with the flour to add some extra flavor to the coating.
- Oil: This is for frying the meat in the skillet. It helps make the coating extra crispy and delicious.
- Butter: Added in with the oil to add some richness to the dish.
- Mushrooms: Traditional chicken marsala always includes sliced mushrooms. Any type of mushroom will work.
- Marsala cooking wine: The alcohol cooks out and creates a nutty and rich flavor.
- Chicken broth: Adds some liquid to the sauce, as well as another layer of flavor.
- Heavy cream: This adds to the creamy consistency of the sauce.
How to make chicken marsala
- Cut and coat chicken. Slice the meat in half horizontally, then coat each piece with the flour mixture (flour, garlic powder, salt and pepper).
- Cook in skillet. In a large skillet (I used a cast iron), heat the oil and butter over medium-high heat. Gently shake off any excess flour from the meat, then place in the skillet. Cook until the chicken is golden brown and no longer pink in the middle, about 4 to 5 minutes on each side.
- Add mushrooms and sauce. Add in the mushrooms and cook for about 3 minutes. Pour in the marsala and let boil for a minute or so to burn out the alcohol. Then pour in the broth and simmer for about 5 to 10 minutes.
- Cook chicken in sauce. Once the consistency of the sauce has thickened, slowly whisk in the cream and cook until it’s just lightly simmering. Add in the chicken and let cook in sauce for an additional 1 to 2 minutes. Garnish with fresh parsley or thyme if desired.
- Substitutes for marsala wine: I like to use marsala wine when making this dish. It has a distinct taste and adds a savory and nutty flavor. It’s great when making caramelized sauces. If you can’t find marsala wine, you can also use dry or sweet cooking wine.
- Thickness of chicken: If your chicken breasts are on the thicker side, I’d recommend thinning them out even more with a meat mallet after you slice them in half. Not only does it help tenderize the meat, but it will help it cook more evenly (and quickly) in the skillet.
- Thickening the sauce: If you’d like to thicken your marsala sauce even more, try adding in some additional flour (add a teaspoon at a time so that sauce doesn’t over thicken). Mix a teaspoon of flour with a teaspoon of water and add to sauce, then simmer until it thickens up.
Favorite sides for serving
This dish tastes amazing served over mashed potatoes (my personal favorite), noodles or rice. We also love to serve with a side of or green beans.
- mashed potatoes
- green beans
- cooked pasta
- smashed potatoes
- rice pilaf
- roasted broccoli
- garlic mashed red potatoes
- garlic bread or dinner rolls
More Italian chicken dishes:
- 2 large boneless chicken breasts (about a pound)
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1 Tablespoon olive oil
- 2 Tablespoons butter (more if needed)
- 1 cup sliced mushrooms
- 1/3 cup marsala cooking wine (can also use dry or sweet)
- 3/4 cup chicken broth
- 1/4 cup heavy cream (more if desired)
Kosher salt and pepper, to taste
Optional: Freshly chopped parsley or thyme
For serving: Mashed potatoes, noodles or rice
- Cut the chicken breasts in half horizontally to make 4 chicken fillets. Then whisk together the flour, garlic powder salt and pepper in a shallow dish. I usually add about 1/2 teaspoon salt and 1/4 teaspoon pepper to start. Then coat the chicken breasts in the flour mixture.
- Heat the olive oil and butter in a large skillet over medium-high heat. Lightly shake off any excess flour from the chicken and then place into the skillet. Cook 4-5 minutes per side, or until golden brown and cooked through.
- Add more butter if needed and then cook the mushroom for 3 minutes. Then pour in the marsala wine and boil down for a minute to burn out the alcohol. Then add in the chicken broth and simmer for 5-10 minutes.
- Once the sauce has begin to thicken, slowly whisk in the cream and cook until it has come to a light simmer. Taste and add more cream, S&P if desired. Then add the chicken back into the pan and cook an additional 1-2 minutes.
- Serve over mashed potatoes, noodles or rice. Garnish with fresh parsley or thyme if desired.