Easy Weeknight Chicken Marsala
If you’re looking for a quick, comforting, and downright delicious chicken dinner, this easy weeknight Chicken Marsala checks every box. It’s rich and savory with tender pan-seared chicken breasts, earthy mushrooms, and a buttery Marsala wine sauce that tastes like it simmered all day—but comes together in under 30 minutes. Perfect for busy nights when you want something special without the fuss.
Why You’ll Love This Chicken Marsala Recipe
- Quick and easy – Ready in about 30 minutes
- Minimal ingredients – You might already have most of them
- Elegant but simple – Restaurant-quality flavor with weeknight effort
- One-pan dinner – Fewer dishes, more flavor
What Is Chicken Marsala?
Chicken Marsala is a classic Italian-American dish made with lightly floured chicken breasts, pan-fried until golden and then simmered in a Marsala wine and mushroom sauce. The wine gives the sauce its signature deep, nutty flavor and pairs beautifully with the savory chicken and mushrooms.
Ingredients You’ll Need
Here’s everything you need for this simple Chicken Marsala recipe:
- 2 large boneless, skinless chicken breasts, sliced in half horizontally
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large shallot, minced
- 8 oz cremini or baby bella mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- Fresh parsley, for garnish
- salt and pepper
How to Make Chicken Marsala (Step-by-Step)
1. Prep the Chicken
Slice each chicken breast in half horizontally to make thinner cutlets. Pound to make thinner if needed. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.
2. Sear the Chicken
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and sear for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
3. Start the Sauce
In the same skillet, add another tablespoon of butter and the minced shallots and garlic. If using mushrooms, add to pan and cook for 5–7 minutes, stirring occasionally, until golden and tender.
4. Deglaze with Marsala Wine
Using the “fond” from cooking the chicken to create the sauce. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
5. Add Broth and Simmer
Stir in the chicken broth and heavy cream. Let the sauce simmer for 5–7 minutes, or until slightly thickened.
6. Return Chicken to the Pan
Place the chicken back into the skillet and spoon the sauce and mushrooms over the top. Simmer for 2–3 minutes until everything is heated through.
7. Serve and Garnish
Garnish with chopped fresh parsley and serve immediately. Chicken Marsala is delicious over mashed potatoes, rice, or buttered noodles.
Tips for Success
- Use dry Marsala wine – Avoid sweet Marsala for this dish; dry gives the best savory balance.
- Don’t skip the deglaze – The flavor from the browned bits in the pan is key to a rich sauce.
What to Serve with Easy Weeknight Chicken Marsala
- Creamy mashed potatoes
- Buttered egg noodles
- Garlic green beans
- Roasted asparagus
- Crusty bread to soak up the sauce
Storing and Reheating
Store: Leftovers can be refrigerated in an airtight container for up to 3 days.
Reheat: Gently warm on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce.
Frequently Asked Questions for Chicken Marsala
A: If you don’t have Marsala, a dry sherry or a dry white wine can work in a pinch, but the flavor won’t be the same at all.
A: Yes! Just use a gluten-free flour blend for dredging the chicken.
A: Definitely. Boneless, skinless thighs work well—just adjust the cooking time to ensure they’re cooked through.
More Easy Chicken Dinners You Will Love:
Easy Weeknight Chicken Marsala – A Keeper!
Whether you’re cooking for two or feeding a family, this easy Chicken Marsala recipe is one of those go-to meals you’ll want to make again and again. It’s simple enough for a Tuesday night, but elegant enough for a dinner party.
Try it tonight and let the sauce do the talking!
Easy Weeknight Chicken Marsala
Ingredients
- 2 large boneless skinless chicken breasts, sliced in half horizontally
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz cremini or baby bella mushrooms sliced (optional)
- 2 cloves garlic minced
- 3/4 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream optional, for a slightly creamy version
- Fresh parsley for garnish
Instructions
- Slice each chicken breast in half horizontally to make thinner cutlets. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and sear for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
- In the same skillet, add another tablespoon of butter and minced shallots (and the sliced mushrooms). Cook for 5–7 minutes, stirring occasionally, until golden and tender. Add garlic and sauté for 1 minute until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
- Stir in the chicken broth and optional heavy cream. Let the sauce simmer for 5–7 minutes, or until slightly thickened.
- Place the chicken back into the skillet and spoon the sauce and mushrooms over the top. Simmer for 2–3 minutes until everything is heated through.
- Garnish with chopped fresh parsley and serve immediately. Chicken Marsala is delicious over mashed potatoes, rice, or buttered noodles.
