Skillet Chicken Marsala Recipe

Skillet Chicken Marsala Recipe

Easy one-skillet dinner recipe that's ready in about 30 minutes. 
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4
Calories 237kcal
Author I Heart Eating


  • 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


  • 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.


*Nutrition values are estimates. 


Serving: 1serving | Calories: 237kcal | Carbohydrates: 13g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 490mg | Potassium: 313mg | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 1.3mg | Calcium: 3mg | Iron: 1.1mg