Easy Chicken Marsala recipe! This quick weeknight dinner can be on the table in about 30 minutes.
One can never have too many easy chicken dinner recipes. I love chicken dinners because chicken regularly goes on sale, and you can do just about anything with it.
This easy chicken marsala recipe is a delicious one-skillet dinner recipe that’s ready in about 30 minutes. It is a quick, tasty weeknight dinner that’s great served over pasta or with rice or potatoes.
What you’ll need to make chicken Marsala
- All purpose flour
- Dried thyme: To use fresh herbs, you’ll need 1 teaspoon each of fresh thyme and fresh sage.
- Dried sage
- Salt
- Pepper
- Chicken breast halves: Chicken breast halves are sometimes called chicken cutlets. You can make a chicken breast half by slicing a chicken breast in half lengthwise.
- Chicken broth: Chicken stock can also be used.
- Marsala wine: You’ll need dry Marsala wine, not sweet Marsala wine for this recipe.
- Butter
- Olive oil
- Button mushrooms: Cremini mushrooms also work well.
- Shallot: Or red onion
- Italian parsley: Italian parsley is used as a garnish in this dish.
How to make easy chicken Marsala
Step 1: In a shallow dish stir together flour, thyme, sage, salt, and pepper; set aside.
Step 2: Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to ¼ inch thick. Remove plastic wrap.
Step 3: Dredge chicken pieces into flour mixture, turning to coat.
Step 4: In a large pan, heat 1 tablespoon of the butter and the oil over medium-high heat.
Step 5: Add chicken, and cook for 4-6 minutes, or until no longer pink, turning once.
Transfer chicken to a serving platter; cover and keep warm.
Step 6: Meanwhile, whisk together any remaining flour mixture, broth, and Marsala; set aside.
Step 7: Add mushrooms and shallot to now-empty skillet, and cook for 6-8 minutes, or until tender, stirring occasionally.
Step 8: Gradually add Marsala mixture. Cook until slightly thickened and bubbly, whisking regularly.
Step 9: Whisk in the remaining 2 tablespoons butter until incorporated. Serve chicken Marsala sauce over chicken, and sprinkle with parsley.
Recipe FAQs
The closest substitute for Marsala wine would be Madeira wine. Madeira wine is a fortified wine that has a similar flavor to Marsala wine.
You can! You can add a few tablespoons of heavy cream in step 13 if you’d like creamier sauce.
Storage
Store any leftovers in an airtight container in the refrigerator. The chicken will keep for up to four days when properly stored in the fridge.
More easy chicken dinner recipes!
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Easy Chicken Marsala Recipe
Ingredients
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried thyme crushed
- 1/2 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4-6 ounce boneless, skinless chicken breast halves
- 1 cup chicken broth
- 1/2 cup dry Marsala
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cups sliced fresh button mushrooms
- 2 tablespoons finely chopped shallot 1 medium
- Italian parsley
Instructions
- In a shallow dish stir together flour, thyme, sage, salt, and pepper; set aside.
- Place each chicken breast half between two pieces of plastic wrap.
- Using the flat side of a meat mallet, lightly pound chicken to 1/4 inch thick.
- Remove plastic wrap.
- Dip chicken pieces into flour mixture, turning to coat.
- In a large skillet, heat 1 tablespoon of the butter and the oil over medium-high heat.
- Add chicken, and cook for 4-6 minutes, or until no longer pink, turning once.
- Transfer chicken to a serving platter; cover and keep warm.
- Meanwhile, whisk together any remaining flour mixture, broth, and Marsala; set aside.
- Add mushrooms and shallot to now-empty skillet, and cook for 6-8 minutes, or until tender, stirring occasionally.
- Gradually add Marsala mixture.
- Cook until slightly thickened and bubbly, whisking regularly.
- Whisk in the remaining 2 tablespoons butter until incorporated.
- Serve sauce over chicken, and sprinkle with parsley.
Notes
- Dried thyme: To use fresh herbs, you’ll need 1 teaspoon each of fresh thyme and fresh sage.
- Chicken breast halves: Chicken breast halves are sometimes called chicken cutlets. You can make a chicken breast half by slicing a chicken breast in half lengthwise.
- Chicken broth: Chicken stock can also be used.
- Marsala wine: You’ll need dry Marsala wine, not sweet Marsala wine for this recipe.
- Button mushrooms: Cremini mushrooms also work well.
- Shallot: Or red onion
- Nutrition values are estimates.
Nutrition
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Slightly adapted from BHG.
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Comments & Reviews
Chelsea says
Love this chicken! The sauce was great and the chicken was tender.
Ginger S says
I always order chicken. Marsala at Olive Garden, however I’m making my own at home from now on thanks to your recipe. I loved it and the recipe was so easy to follow. Do you have a recipe for their potatoes?
Kate says
Thank you! Unfortunately, I don’t have a recipe for their potatoes.
Sarah says
This was delicious! Thank you for the easy recipe!