Chicken Marsala is my go-to recipe for a quick weeknight meal because it takes only about 10 to 15 minutes to prepare, and the chicken and mushrooms cook quickly, especially if the chicken breasts are thin. The flavor of the wine with the mushrooms is amazing, and the dish can be served with rice, pasta, or roasted or mashed potatoes. Cauliflower rice would be excellent with the chicken and flavorful sauce.
If you like more sauce, add about 1/2 cup of chicken stock to the pan along with the Marsala wine. I like dry Marsala in this dish, though I notice that some restaurants’ chicken Marsala is rather sweet. If you like a sweeter sauce, use sweet Marsala. Shallots would be a nice addition as well, or add a garnish of green onions.
If your boneless chicken breasts are very large (8 to 12 ounces), you might need only two for four servings. Just slice them horizontally to make two cutlets and gently flatten them to make them uniform in thickness.
Tip
Marsala wine is a fortified wine, so it should be kept in the refrigerator. The wine should have good flavor for a few months, but flavor will diminish in time. If you hate to waste a big bottle of Marsala for one meal, freeze the rest in ice cube trays or small containers.
If you are still looking for quick and easy chicken breast recipes, try our lemon pepper chicken, marry me chicken, or apple brandy chicken. Or you might like our creamy Tuscan chicken.
PrintThe BEST Chicken Marsala
Chicken Marsala is fast and easy enough to make any night of the week. The recipe takes just minutes to prepare and cook, and it is an excellent family meal.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts
- Method: Skillet
- Cuisine: Italian
Ingredients
- 4 boneless chicken breasts (or cutlets, about 1 1/4 pounds)
- 4 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 ounces sliced mushrooms
- 1/2 cup Marsala wine (dry)
- Optional: Chopped parsley or green onion tops, for garnish
Instructions
- Gently flatten the chicken breasts by pounding each one between sheets of plastic wrap or in a food storage bag. They should be fairly uniform in thickness so they will cook evenly.
- Melt the butter and olive oil in a large skillet over medium-high heat.
- In a shallow bowl, combine the flour, salt, and pepper; blend thoroughly with a fork. Dip the chicken pieces in the flour mixture to coat.
- Arrange the chicken pieces in the hot fat and brown for about 2 to 3 minutes on each side. Remove the chicken pieces to a plate and set aside.
- Add the mushrooms to the skillet and cook them for about 2 minutes.
- Add the chicken pieces back to the pan along with the marsala wine. Reduce the heat to medium-low and cover the pan. Simmer for 10 minutes, or until the chicken is thoroughly cooked. The minimum safe temperature for chicken is 165 F.
- Garnish with parsley or green onion tops, if desired
- Serve the chicken over hot cooked rice, spaghetti or capellini, or potatoes.
