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One-Pan Chicken Marsala 🍝
Chicken marsala always felt like something you ordered out, until I started making it at home and realized how simple it really is. Golden seared chicken, earthy mushrooms, and a silky Marsala-and-cream sauce, all in one pan in about 35 minutes. It tastes like I stood over it for hours, but I promise I did not. Spoon it over buttered noodles or mashed potatoes and let that sauce do the talking.
Ingredients
- 8 oz cremini mushrooms sliced
- 5 garlic cloves minced
- 1 shallot minced
- 1/4 cup parsley chopped
- 1.5 lb chicken breast boneless and skinless, pounded out to 1/4 inch thickness
- 1 cup all purpose flour
- 3 tbsp olive oil divided
- 3 tbsp butter
- 1/2 cup Marsala wine
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- salt to taste
Serve With
- rice, buttered noodles, or salad
Instructions
- Slice mushrooms. Chop garlic, shallot and parsley, set aside.
- Pound out chicken breast until 1/4 inch thickness. Season with salt and pepper. Dredge in flour on both sides.
- On medium-high heat, cook chicken on each side for about 3 minutes, until browned. Remove from pan.
- Reduce heat to medium. Add 1 tbsp olive oil and 3 tbsp butter to pan, add mushrooms and cook for 2 minutes until they start to wilt a bit. Add garlic, shallots and parsley and cook for another 2-3 minutes.
- Add Marsala wine, chicken broth and heavy cream. Return chicken back to pan. Reduce heat to low and let it cook for 10-15 minutes to allow sauce to thicken. Serve with potatoes or rice. Enjoy!
Nutrition
Tips for Making This Recipe
Pound the chicken to an even thickness and pat it dry before searing so you get a real golden crust instead of steaming the meat.
Dredge the chicken in flour right before it hits the pan; that thin coating helps it brown and thickens the sauce later.
Let the Marsala simmer a minute or two before adding the cream so the alcohol cooks off and the flavor deepens.
Use a dry Marsala for a savory sauce; sweet Marsala will make it noticeably sweeter.
Frequently Asked Questions
What kind of Marsala wine should I use?
Can I make chicken marsala without wine?
What should I serve with chicken marsala?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A large stainless or cast-iron skillet for a good sear
- A meat mallet for even cutlets
- A wooden spoon for scraping up all those browned bits
Browse my full kitchen on my Amazon storefront.
