American Dinner

Chicken Marsala Recipe

Sear tender chicken in buttery garlic sauce, then finish with rich Marsala wine and mushrooms for a silky pan sauce you can spoon over everything.

This Chicken Marsala smells incredible the moment the garlic and mushrooms hit the hot pan, with a deep wine and butter aroma that wraps the whole kitchen in comfort food vibes.

I love making it on a weeknight when I want something polished yet simple, or for a relaxed weekend dinner that feels like a little celebration.

One skillet, one pot of rice, and you have an impressive-looking dish that is genuinely easy to pull off even on busy evenings.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time25 mins

🕐Total Time40 mins

🍰Servings4

🇺🇸CuisineItalian American

🔢Calories~520 per serving

Ingredients

Chicken and seasoning

4 boneless, skinless chicken breasts, about 6 ounces each

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon dried thyme

2 tablespoons all purpose flour

Sauce and aromatics

3 tablespoons unsalted butter

2 tablespoons olive oil

1 small yellow onion, thinly sliced

8 ounces mushrooms, sliced

3 cloves garlic, minced

1/2 cup dry Marsala wine

1 cup chicken broth

1/4 cup heavy cream

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley (optional), plus more for garnish

To serve

cooked rice or egg noodles, for serving

Substitutions & Variations

★Use chicken thighs instead of breasts for extra juicy results.

★Swap dry Marsala for a mix of dry white wine and a splash of balsamic vinegar if you do not have Marsala.

★Use vegetable broth and skip the butter to make a lighter version.

★Thicken the sauce with a cornstarch slurry if you prefer it richer.

Step-by-Step Instructions

1

Prep the chicken

Pat the chicken breasts dry with paper towels, then season evenly with salt, pepper, garlic powder, onion powder, thyme, and flour. Shake off any excess flour so the coating is thin and smooth.

2

Sear the chicken

Heat olive oil in a large skillet over medium heat. Add the chicken and cook, turning once, until golden brown and cooked through, about 6 to 8 minutes per side. Transfer to a plate and tent loosely with foil to rest.

3

Soften the onion

In the same skillet, melt butter with olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and lightly golden, about 4 minutes.

4

Cook the mushrooms

Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn tender, about 5 to 7 minutes. Stir in the minced garlic in the last minute.

5

Deglaze with Marsala

Pour in the Marsala wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it bubble until reduced by half, about 3 minutes.

6

Build the sauce

Stir in the chicken broth, heavy cream, and lemon juice. Simmer until the sauce slightly thickens, about 3 to 4 minutes, then taste and adjust with salt and pepper if needed.

7

Slice and sauce the chicken

Return the chicken and any resting juices to the skillet, spooning sauce over the top for a few minutes to warm through. Finish with chopped parsley if using.

8

Cook the rice or noodles

While the sauce simmers, prepare rice or egg noodles according to package instructions so everything is ready to serve together.

9

Rest and serve

Let the chicken rest briefly in the pan, then slice or leave whole depending on preference. Spoon extra sauce over the top before plating.

10

Plate and garnish

Mound rice or noodles on plates, place chicken over the top, and drizzle with plenty of the saucy mushroom mixture. Add an extra parsley sprinkle for color.

Pro Baker Tips

✓Do not skip the flour dusting; it helps thicken the sauce and gives the chicken a lovely crust.

✓If the sauce looks too thin, whisk in a small cornstarch slurry and simmer briefly to thicken.

✓For deeper flavor, use homemade or high-quality chicken broth.

✓Let the chicken rest off heat for a few minutes so the juices stay lush when you cut into it.

Storage & Serving Notes

◆Refrigerate leftovers in an airtight container for up to 3 days.

◆Gently reheat on the stovetop with a splash of broth to refresh the sauce.

Serving Suggestions

Serve this classic skillet dinner with simple sides so the glossy Marsala sauce can shine.

›steamed rice or egg noodles

›roasted green beans

›simple mixed green salad with lemon vinaigrette

Frequently Asked Questions

Can I use sweet Marsala instead of dry?

Yes, but reduce or skip added sugar and expect a richer, sweeter sauce that is lovely with dark meat.

How do I know the chicken is fully cooked?

Cut into the thickest breast; juices should run clear and the internal temperature should reach 165°F (74°C).

Can I make this in a skillet and then finish in the oven?

Not necessary for this quick recipe, but you can simmer on the stovetop and then keep warm in a low oven while you finish other dishes.

What if the sauce gets too salty?

Stir in a splash of cream or a little unsalted chicken broth and add more mushrooms or pasta to balance the saltiness.

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Go Make It!

This Chicken Marsala is all about rich, buttery flavor and a silky wine sauce you will want to drizzle on everything, so gather your skillet and get ready to enjoy restaurant-worthy comfort food right at home.