Chicken Marsala is the best 30 minute meal. This version is both creamier and easier than the traditional dish – a great one pan chicken dinner!
This amazing Chicken Marsala is a huge hit with my family. The sauce is the perfect balance of earthy mushroom flavor and deep marsala wine with the added bonus of delicious creaminess. We love it over fettuccine noodles. It is a dinner that seems fancy but comes together so quickly for the perfect weeknight meal.
I wish I could give this recipe 10 stars!!! It fantastic! I loved it!! I loved this recipe even with just the pasta (I did make it with the chicken) so for those who are vegetarian this recipe is even excellent with just pasta!! This recipe was easy to make and the taste divine! Sorry can’t say enough!! I have made Marsala before but this recipe so much easier with the same wonderful taste!
What is Chicken Marsala
Chicken Marsala is a traditional Italian dish that is made by coating chicken in flour, pan frying it and then making a sauce with marsala wine. Traditionally, it is served on its own. In this recipe, we are simplifying this amazing classic dish to make it an easy weeknight dinner.
What Makes this Chicken Marsala Easy
This recipe varies from traditional Chicken Marsala in order to make it a fast family dinner.
- We skip pounding the chicken thin. Instead, we cut the chicken in half to make chicken cutlets. If your chicken is still too thick, you can do a little extra pounding. This makes the chicken cook very quickly.
- We skip dredging the chicken in flour. Instead, we add some flour to some melted butter to make a roux that thickens up the sauce nicely.
How to Make Chicken Marsala
Step 1: Cook the Fettuccine
Since we love eating this over pasta, start making some before you get going on the chicken. To read all my tips and tricks on cooking pasta read this post: How to Cook Pasta .
Step 2: Cut the Chicken
Cut the chicken into cutlets and season them with salt and pepper. You can read a full tutorial on how to do that here: How to Make Chicken Cutlets .
Step 3: Cook the Chicken
Cook the chicken in oil in a hot pan for 6 minutes on each side, then remove it and tent it loosely with foil.
Step 4: Sauté Mushrooms
We are going to use the same page we cooked the chicken in to sauté mushrooms in butter. This will also be the start of the marsala sauce.
Step 5: Make the Marsala Sauce
We will whisk in some flour to thicken the sauce and slowly add in marsala wine and then chicken stock. Then we will bring the sauce to a simmer and let it cook down until it has thickened. Finally, we will stir in some heavy cream.
Step 6: Add the Chicken Back
Add the chicken back to the sauce. Spoon the sauce over the chicken. Then serve everything over the fettuccine.
Using Marsala Wine
A majority of the flavor of marsala sauce comes from the marsala wine. Normally I wouldn’t suggest using cooking wine. In general, it isn’t as high of quality as bottled drinking wine, and the flavor of wine intensifies with cooking. That being said, this recipe is the exception. Marsala wine can be very difficult to find, so I do use Marsala cooking wine when I make this.
If your family never uses alcohol in cooking recipes, I would not recommend a substitute for marsala. Instead I would point you towards my Tuscan Chicken . It is a delicious creamy chicken dish that doesn’t use any wine.
Serving Chicken Marsala
Traditionally Chicken Marsala isn’t served with pasta, but Americans have Americanized it and started serving it on noodles. I will say that if you want to go traditional, any of the side dishes below will be perfect with this and you can skip the noodles. That said, the sauce that you make for this dish is spectacular when you drown some noodles in it. This would also be delicious over mashed potatoes or if you are looking to stay low carb, my mashed cauliflower recipe is phenomenal.
Storing Leftovers
Leftover chicken marsala should be stored in the refrigerator for up to four or five days in an airtight container. I suggest storing the chicken with the sauce, but separate from any noodles it was served with. I do not recommend freezing leftovers of this dish.
Reheat over very low heat in a covered skillet. You may need to add more heavy cream or marsala wine if the sauce thickens too much as it is reheating. As with all leftovers, use your best discretion.
What to Serve with Chicken Marsala
- Oven Roasted Asparagus
- Creamed Spinach
- Arugula Salad Recipe
- Crispy Brussel Sprouts
If you make this recipe or any of my other recipes, please leave me a comment and let me know what you think!
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Ingredients
- 8 ounces fettuccine to serve with
- 2 tablespoons olive oil see note
- 1/2 teaspoon kosher salt
- dash black pepper
- 1 pound chicken breasts sliced thinly in half (and pounded thin if still more than 1/2 inch thick)
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 16 ounces cremini mushrooms sliced
- 3 tablespoons all purpose flour
- 1 cup chicken broth
- 1 cup Marsala wine
- 1/2 cup heavy cream
Instructions
- Cook the fettuccine according to package instructions. 8 ounces fettuccine
- While the fettuccine is cooking, slice the chicken breasts in half to make thin chicken cutlets. If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin. Season the chicken with salt and pepper on both sides. 1/2 teaspoon kosher salt, 1 pound chicken breasts, dash black pepper
- In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced chicken to the pan and cook for about 5 to 6 minutes on each side or until a meat thermometer reads 165 degrees Fahrenheit. 2 tablespoons olive oil
- Remove the chicken from the pan and tent loosely with tin foil.
- Add the butter to the same skillet and melt. Add in the mushrooms and the garlic. Cook until the mushrooms are soft, about four minutes. 2 tablespoons unsalted butter, 2 cloves garlic, 16 ounces cremini mushrooms
- Stir in the flour thoroughly, so you can no longer see streaks of white. Slowly pour in the chicken stock, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more. Pour in the Marsala wine. Bring to a simmer and cook until the sauce thickens and reduces by almost half, about six minutes, stirring occasionally. Stir in the heavy cream. 3 tablespoons all purpose flour, 1 cup chicken broth, 1 cup Marsala wine, 1/2 cup heavy cream
- Return the chicken to the pan. Spoon the sauce and mushrooms over the chicken and serve over the fettuccine.
Recipe Video
Notes
did you make this
Easy Chicken Marsala Recipe
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Lemon Chicken Piccata
Amazing Chicken Tetrazzini Recipe
Sour Cream Chicken
Cream of Mushroom Chicken
Chicken Marsala is the best 30 minute meal. This version is both creamier and easier than the traditional dish – a great one pan chicken dinner!
This amazing Chicken Marsala is a huge hit with my family. The sauce is the perfect balance of earthy mushroom flavor and deep marsala wine with the added bonus of delicious creaminess. We love it over fettuccine noodles. It is a dinner that seems fancy but comes together so quickly for the perfect weeknight meal.
I wish I could give this recipe 10 stars!!! It fantastic! I loved it!! I loved this recipe even with just the pasta (I did make it with the chicken) so for those who are vegetarian this recipe is even excellent with just pasta!! This recipe was easy to make and the taste divine! Sorry can’t say enough!! I have made Marsala before but this recipe so much easier with the same wonderful taste!
What is Chicken Marsala
Chicken Marsala is a traditional Italian dish that is made by coating chicken in flour, pan frying it and then making a sauce with marsala wine. Traditionally, it is served on its own. In this recipe, we are simplifying this amazing classic dish to make it an easy weeknight dinner.
What Makes this Chicken Marsala Easy
This recipe varies from traditional Chicken Marsala in order to make it a fast family dinner.
- We skip pounding the chicken thin. Instead, we cut the chicken in half to make chicken cutlets. If your chicken is still too thick, you can do a little extra pounding. This makes the chicken cook very quickly.
- We skip dredging the chicken in flour. Instead, we add some flour to some melted butter to make a roux that thickens up the sauce nicely.
How to Make Chicken Marsala
Step 1: Cook the Fettuccine
Since we love eating this over pasta, start making some before you get going on the chicken. To read all my tips and tricks on cooking pasta read this post: How to Cook Pasta .
Step 2: Cut the Chicken
Cut the chicken into cutlets and season them with salt and pepper. You can read a full tutorial on how to do that here: How to Make Chicken Cutlets .
Step 3: Cook the Chicken
Cook the chicken in oil in a hot pan for 6 minutes on each side, then remove it and tent it loosely with foil.
Step 4: Sauté Mushrooms
We are going to use the same page we cooked the chicken in to sauté mushrooms in butter. This will also be the start of the marsala sauce.
Step 5: Make the Marsala Sauce
We will whisk in some flour to thicken the sauce and slowly add in marsala wine and then chicken stock. Then we will bring the sauce to a simmer and let it cook down until it has thickened. Finally, we will stir in some heavy cream.
Step 6: Add the Chicken Back
Add the chicken back to the sauce. Spoon the sauce over the chicken. Then serve everything over the fettuccine.
Using Marsala Wine
A majority of the flavor of marsala sauce comes from the marsala wine. Normally I wouldn’t suggest using cooking wine. In general, it isn’t as high of quality as bottled drinking wine, and the flavor of wine intensifies with cooking. That being said, this recipe is the exception. Marsala wine can be very difficult to find, so I do use Marsala cooking wine when I make this.
If your family never uses alcohol in cooking recipes, I would not recommend a substitute for marsala. Instead I would point you towards my Tuscan Chicken . It is a delicious creamy chicken dish that doesn’t use any wine.
Serving Chicken Marsala
Traditionally Chicken Marsala isn’t served with pasta, but Americans have Americanized it and started serving it on noodles. I will say that if you want to go traditional, any of the side dishes below will be perfect with this and you can skip the noodles. That said, the sauce that you make for this dish is spectacular when you drown some noodles in it. This would also be delicious over mashed potatoes or if you are looking to stay low carb, my mashed cauliflower recipe is phenomenal.
Storing Leftovers
Leftover chicken marsala should be stored in the refrigerator for up to four or five days in an airtight container. I suggest storing the chicken with the sauce, but separate from any noodles it was served with. I do not recommend freezing leftovers of this dish.
Reheat over very low heat in a covered skillet. You may need to add more heavy cream or marsala wine if the sauce thickens too much as it is reheating. As with all leftovers, use your best discretion.
What to Serve with Chicken Marsala
- Oven Roasted Asparagus
- Creamed Spinach
- Arugula Salad Recipe
- Crispy Brussel Sprouts
If you make this recipe or any of my other recipes, please leave me a comment and let me know what you think!
- Youtube
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Ingredients
- 8 ounces fettuccine to serve with
- 2 tablespoons olive oil see note
- 1/2 teaspoon kosher salt
- dash black pepper
- 1 pound chicken breasts sliced thinly in half (and pounded thin if still more than 1/2 inch thick)
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 16 ounces cremini mushrooms sliced
- 3 tablespoons all purpose flour
- 1 cup chicken broth
- 1 cup Marsala wine
- 1/2 cup heavy cream
Instructions
- Cook the fettuccine according to package instructions. 8 ounces fettuccine
- While the fettuccine is cooking, slice the chicken breasts in half to make thin chicken cutlets. If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin. Season the chicken with salt and pepper on both sides. 1/2 teaspoon kosher salt, 1 pound chicken breasts, dash black pepper
- In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced chicken to the pan and cook for about 5 to 6 minutes on each side or until a meat thermometer reads 165 degrees Fahrenheit. 2 tablespoons olive oil
- Remove the chicken from the pan and tent loosely with tin foil.
- Add the butter to the same skillet and melt. Add in the mushrooms and the garlic. Cook until the mushrooms are soft, about four minutes. 2 tablespoons unsalted butter, 2 cloves garlic, 16 ounces cremini mushrooms
- Stir in the flour thoroughly, so you can no longer see streaks of white. Slowly pour in the chicken stock, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more. Pour in the Marsala wine. Bring to a simmer and cook until the sauce thickens and reduces by almost half, about six minutes, stirring occasionally. Stir in the heavy cream. 3 tablespoons all purpose flour, 1 cup chicken broth, 1 cup Marsala wine, 1/2 cup heavy cream
- Return the chicken to the pan. Spoon the sauce and mushrooms over the chicken and serve over the fettuccine.
Recipe Video
Notes
did you make this
Easy Chicken Marsala Recipe
Facebook
Twitter
Pinterest
Youtube
Newsletter
Lemon Chicken Piccata
Amazing Chicken Tetrazzini Recipe
Sour Cream Chicken
Cream of Mushroom Chicken
Instagram
Facebook
Youtube
Newsletter
Easy Chicken Marsala Recipe
Ingredients
- 8 ounces fettuccine to serve with
- 2 tablespoons olive oil see note
- 1/2 teaspoon kosher salt
- dash black pepper
- 1 pound chicken breasts sliced thinly in half (and pounded thin if still more than 1/2 inch thick)
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 16 ounces cremini mushrooms sliced
- 3 tablespoons all purpose flour
- 1 cup chicken broth
- 1 cup Marsala wine
- 1/2 cup heavy cream
Instructions
- Cook the fettuccine according to package instructions. 8 ounces fettuccine
- While the fettuccine is cooking, slice the chicken breasts in half to make thin chicken cutlets. If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin. Season the chicken with salt and pepper on both sides. 1/2 teaspoon kosher salt, 1 pound chicken breasts, dash black pepper
- In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced chicken to the pan and cook for about 5 to 6 minutes on each side or until a meat thermometer reads 165 degrees Fahrenheit. 2 tablespoons olive oil
- Remove the chicken from the pan and tent loosely with tin foil.
- Add the butter to the same skillet and melt. Add in the mushrooms and the garlic. Cook until the mushrooms are soft, about four minutes. 2 tablespoons unsalted butter, 2 cloves garlic, 16 ounces cremini mushrooms
- Stir in the flour thoroughly, so you can no longer see streaks of white. Slowly pour in the chicken stock, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more. Pour in the Marsala wine. Bring to a simmer and cook until the sauce thickens and reduces by almost half, about six minutes, stirring occasionally. Stir in the heavy cream. 3 tablespoons all purpose flour, 1 cup chicken broth, 1 cup Marsala wine, 1/2 cup heavy cream
- Return the chicken to the pan. Spoon the sauce and mushrooms over the chicken and serve over the fettuccine.
Video
Notes
Nutrition
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