Chicken Marsala Recipe - Easy Chicken Recipes (2024)

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Easy Chicken Recipes

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Home Chicken Dinners Chicken Marsala

Becky HardinPosted:5/19/2023Updated:1/09/2024

4.55 from 102 votes

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This Chicken Marsala recipe (so easy!) makes for a great weeknight meal but is also fancy enough to serve to company! Chicken breast and mushrooms are cooked in creamy marsala wine sauce with shallots and garlic for a flavorful dish that doesn’t require hours in the kitchen.

Why we love this Chicken Marsala Recipe

Things are about to get a little fancy with this dish, but don’t worry, it’s still really easy to make! This is so rich, flavorful and creamy, it tastes like a real indulgent treat but is actually less than 400 calories.

Variations on Marsala Chicken

This classic Italian dish can be spiced up in so many ways. Try adding a squeeze of lemon juice to the sauce for a burst of flavor. You could also try adding some caramelized onions to enhance the sweetness. For a fresher taste, sauteé some spinach and sun-dried tomatoes in oil, then add it to the chicken before making the sauce.

If you’re not a fan of mushrooms, you can also leave them out of this dish. I recommend adding some savory herbs like thyme or rosemary to round out the flavor of the sauce.

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Storage:Store chicken marsala in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Easy Chicken Marsala Recipe

Amount Per Serving

Calories 396Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 119mg40%

Sodium 301mg13%

Potassium 712mg20%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 5g6%

Protein 28g56%

Vitamin A 603IU12%

Vitamin C 3mg4%

Calcium 31mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:Italian

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How to Make Chicken Marsala Step by Step

Pat the Chicken Dry: Pat 1 pound of boneless, skinless chicken breasts dry.

Make the Flour Mixture: In a shallow bowl mix together ¼ cup of all-purpose flour, ¼ teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper.

Dredge the Chicken: Dredge the chicken in the flour mixture to coat.

Heat the Butter: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat.

Cook the Chicken: Add the chicken to the skillet, and brown on each side for 3-4 minutes, then set aside.

Add More Butter: Reduce the heat of the skillet to medium. Add the remaining 2 tablespoons of butter to the skillet and allow it to melt.

Sauté the Shallot: Add 1 tablespoon of finely chopped shallot, and sauté for 1-2 minutes.

Add the Mushrooms: Add 2 cloves of minced garlic and 8 ounces of sliced white mushrooms, and sauté 1-2 minutes.

Add the Chicken: Add the chicken back to the skillet.

Pour in the Wine: Pour in ⅔ cup of dry marsala wine and ⅔ cup of low-sodium chicken broth. Bring to a rolling boil and then reduce the heat to low.

Simmer the Sauce: Add ¼ cup of heavy cream, then simmer for about 10 minutes. Garnish with parsley and serve over plain white or brown rice.

How to Store and Reheat

Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat in a skillet set over medium-low heat until warmed through.

Serving Suggestions

Chicken Marsala pairs well with various side dishes. Some popular options include pasta (such as fettuccine or linguine), mashed potatoes, risotto, roasted vegetables (like asparagus or green beans), or a fresh green salad. The choice of side dishes can complement and balance the flavors of the dish.

More Chicken Marsala Recipes We Love

• Crockpot Chicken Marsala
• Instant Pot Chicken Marsala
• Stuffed Chicken Marsala

How to Make Chicken Marsala Step by Step

Pat the Chicken Dry: Pat 1 pound of boneless, skinless chicken breasts dry.

Make the Flour Mixture: In a shallow bowl mix together ¼ cup of all-purpose flour, ¼ teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper.

Dredge the Chicken: Dredge the chicken in the flour mixture to coat.

Heat the Butter: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat.

Cook the Chicken: Add the chicken to the skillet, and brown on each side for 3-4 minutes, then set aside.

Add More Butter: Reduce the heat of the skillet to medium. Add the remaining 2 tablespoons of butter to the skillet and allow it to melt.

Sauté the Shallot: Add 1 tablespoon of finely chopped shallot, and sauté for 1-2 minutes.

Add the Mushrooms: Add 2 cloves of minced garlic and 8 ounces of sliced white mushrooms, and sauté 1-2 minutes.

Add the Chicken: Add the chicken back to the skillet.

Pour in the Wine: Pour in ⅔ cup of dry marsala wine and ⅔ cup of low-sodium chicken broth. Bring to a rolling boil and then reduce the heat to low.

Simmer the Sauce: Add ¼ cup of heavy cream, then simmer for about 10 minutes. Garnish with parsley and serve over plain white or brown rice.

Meet Becky Hardin

Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.

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