Chicken Marsala is one of those dishes that feels fancy but is surprisingly easy to make. With tender pan-seared chicken, earthy mushrooms, and a rich, glossy sauce made from Marsala wine, it’s a restaurant-worthy dinner right from your own kitchen.
The best part? It’s ready in about 30 minutes and pairs beautifully with pasta, mashed potatoes, or crusty bread to soak up every bit of that delicious sauce. But for a truly comforting meal, serve it over buttery pasta and let the sauce cling to every bite.
⏱ Prep Time 10 minutes ｜ 🔥 Cook Time 20 minutes ｜ 🍽 Servings 4 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store in airtight container in fridge for 3 days or freeze sauce and chicken separately for up to 2 months
Ingredients List
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1/2 cup all-purpose flour (for dredging)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups mushrooms (sliced, cremini or button)
- 2 garlic cloves (minced)
- 3/4 cup Marsala wine (dry preferred)
- 3/4 cup chicken broth
- 2 tablespoons heavy cream (optional)
- Cooked pasta (for serving)
- Chopped parsley (for garnish)
Instructions
Season chicken breasts with salt and pepper, then dredge lightly in flour.
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
In the same pan, add remaining butter. Sauté mushrooms for 4–5 minutes until browned.
Add garlic and cook for another minute.
Pour in Marsala wine and simmer for 2 minutes, scraping up any brown bits.
Stir in chicken broth and bring to a gentle simmer. Return chicken to the pan.
Cook uncovered for 8–10 minutes, letting the sauce reduce and thicken slightly. Add cream if using.
Serve hot over pasta, garnished with chopped parsley.
Recipe Notes / Tips
- Use dry Marsala wine for a more savory flavor
- Pound chicken evenly so it cooks consistently
- Don’t overcrowd the pan—brown chicken in batches if needed
Nutrition Info (approx. per serving, including pasta)
- Calories: 510
- Carbs: 32g
- Fat: 20g
- Protein: 38g
- Sugar: 4g
FAQs
- Q: Can I use chicken thighs
A: Yes, boneless thighs work great—just adjust cook time as needed. - Q: What if I don’t have Marsala wine
A: Substitute with dry sherry or a mix of white wine and a splash of brandy. - Q: What pasta works best
A: Fettuccine, linguine, or spaghetti all hold the sauce well.
Made a pan of rich, saucy goodness. Snap a pic of your pasta-topped masterpiece and tag it with #the_food_pedia on Instagram
