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A serving of savory chicken Marsala with mushrooms and sauce.

Quick way to grow your best Chicken Marsala

This recipe provides a quick and delicious way to prepare classic Chicken Marsala, featuring tender chicken breasts in a rich mushroom and Marsala wine sauce. It's perfect for a weeknight meal but impressive enough for guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 each boneless, skinless chicken breasts about 1.5 lbs total
Dredging
  • 0.5 cup all-purpose flour
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Sauce
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 0.75 cup Marsala wine
  • 0.5 cup chicken broth
  • 2 tbsp butter
  • 2 tbsp fresh parsley, chopped for garnish
Optional
  • 0.25 cup heavy cream for a richer sauce
  • 0.25 tsp red pepper flakes for a touch of heat

Equipment

  • Large skillet
  • Cutting board
  • Knife
  • Shallow dish
  • Tongs or spatula

Method
 

Prepare Chicken
  1. Slice chicken breasts horizontally to create thinner cutlets, then season them with salt and pepper.
  2. Dredge each chicken cutlet in flour, shaking off any excess.
Cook Chicken
  1. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown; remove and set aside.
  2. Add sliced mushrooms to the same skillet and cook until softened, about 5-7 minutes.
Make Sauce
  1. Stir in minced garlic and cook for 1 minute until fragrant.
  2. Deglaze the pan with Marsala wine, scraping up any browned bits, and let it reduce by half.
  3. Pour in chicken broth and bring to a simmer; return the chicken to the skillet, coating it in the sauce.
  4. Stir in butter until melted and the sauce thickens slightly; optionally, add heavy cream for a richer sauce.
  5. Garnish with fresh parsley and serve immediately, with optional red pepper flakes for heat.

Notes

For extra flavor, you can marinate the chicken in a little olive oil and garlic powder for 30 minutes before dredging. Serve with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce. If you prefer a thicker sauce, you can make a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and whisk it into the simmering sauce until desired consistency is reached.