Last Updated on October 28, 2022 by Jacqueline Rafidi
Chicken marsala sounds like a fancy, intricate dish mainly ordered at restaurants, but when you see how easy this is to make, this may be on your rotation for weeknight meals!
This Italian-American dish consists of some pan fried chicken cutlets, mushrooms and a silky marsala sauce that is DELICIOUS spooned over some mashed potatoes, polenta, pasta, crusty bread or basically just spooned into your mouth. I mean really it’s that good.
A couple weeks ago, my mom asked me to make chicken marsala and I finally got to it! I had forgotten how much I loved this simple meal and figured it would be a great one to share here! It had been years since I made this. One of the first times I did was back in 2013 when I catered a Christmas party for the law firm I worked at – it was such a hit!
Chicken marsala is commonly known for being a simple one-pan meal, and I promise once you make it at home and see how quick and easy it is to make from start to finish, you won’t need to order it from a restaurant anymore. 35-40 minutes and a handful of ingredients is all you need!
Marsala wine is easily found in most grocery stores – I actually found mine at Trader Joes!
How to make chicken marsala
Start by filleting some chicken breasts. Season with salt and pepper and dredge in all purpose flour, shaking off any excess.
Add it to a pan with butter and olive oil. Why do we add both butter and oil to the pan? The butter keeps the olive oil from burning too quickly. It also lends a rich flavor and a nice silkiness to the final sauce.
Cook the chicken on both sides till golden brown and remove to a plate. Cook up the onions, garlic and mushrooms, add in the marsala wine to begin that beautiful pan sauce. Once that cooks down, add in the stock and cream, add the chicken back in and in about 10 minutes, it’s ready!
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When you make this simple Chicken Marsala, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
- 6 chicken cutlets or 3 chicken breasts filleted
- 1 Tablespoon butter
- 2 Tablespoon olive oil
- Salt and pepper to taste
- ½ cup all purpose flour
- 1 medium yellow onion diced
- 3 cloves garlic finely minced
- 1 lb cremini mushrooms chopped
- 1 teaspoon dried thyme
- ¾ cup dry marsala wine
- 1 cup low sodium chicken broth
- ¼ cup heavy cream
- Add the butter and olive oil to a large skillet over medium high heat. Season your chicken cutlets with salt and pepper and dredge them in the flour – shake off any excess. Cook the chicken in batches and sear for a few minutes on each side until golden brown. Remove to a plate and set aside.
- Add a touch more oil if needed then add the onions. Cook down until soft, 2-3 minutes then add the garlic, mushrooms and dried thyme. Cook the veggies down until soft, add the marsala wine to deglaze the pan and cook it down for a few minutes until reduced by half. Add in the chicken broth and heavy cream, reduce the heat to medium low and place the chicken back in, tucking it into the sauce. Let this cook down 8-10 minutes or until the sauce is slightly thickened.
- Sprinkle with parsley and serve with mashed potatoes, pasta or crusty bread. Enjoy!