This easy chicken marsala can be on your table in less than 30 minutes and it is sure to please! To save time, buy pre-sliced mushrooms and thin cut chicken breast. Other ingredients include chicken broth, dry marsala wine, olive oil, and butter.
Easy chicken marsala: a classic Italian American dish
I can remember my first waitressing job at a restaurant in Philadelphia called Emilio’s. This chicken was on the menu as were many other Italian American chicken recipes like chicken piccata, chicken franchaise, and chicken parm. I think that’s when I first had these dishes and I still love them all these years later, so that’s saying something!
Interestingly, there are a lot of “Italian” recipes that are really more well known in the USA than they are in Italy. This definitely being one of those recipes.
How to make chicken marsala (step by step)
This is an easy recipe to make and it can be made rather quickly if you have all of the ingredients onhand. And, it helps to buy the chicken pre-cut as well as the mushrooms.
- Slice chicken (I like my chicken sliced pretty thin so it cooks quickly and the sauce to chicken ratio is just perfect)!
Season flour with salt and pepper and then coat your sliced chicken with the seasoned flour
- Cook the chicken (the time needed will depend on the power of your stove and how thick you sliced your chicken; mine takes about 3 minutes total per batch). I cook the chicken in batches as it doesn’t all fit in the pan. As you see below, you will know it’s time to flip the chicken when you see edges cooking and around the top of each slice also starting to cook.
- Remove cooked chicken to a plate and keep warm while you begin to make sauce (shown below is only my first batch)
Add sliced mushrooms to now empty pan and cook for about 5 minutes. My mushrooms didn’t give off much water this time but they often do so be sure to cook that water off! Season with salt and pepper!
Add that marsala wine and continue cooking for a few seconds!
Add the chicken broth and butter. Add the chicken back to pan and cook for a few minutes until sauce has thickened a bit. Garnish with fresh parley 🙂 And eat!
Tips for making this easy chicken marsala!
- Buy pre-sliced mushrooms and sliced chicken to make things go quicker
- Use dry marsala (according to this article), most people prefer dry over sweet but either will work in a pinch 🙂
- Don’t overcook the chicken – remember the chicken will finish cooking at the end when you put it back in pan.
- Seasoning in important! Taste as you go and especially after sauce is finished; only add a little as you go since salt can be added but not subtracted from a dish!
- Cook the chicken in batches so you don’t overcrowd the pan.
Maybe a little crusty bread with dinner? Try my 5 Grain Bread!
Recipe inspired by Food Network
easy chicken marsala
- 2 pounds (907.18 g) chicken breast sliced thin (about 4 breasts)
- 1/2 cup (62.5 g) all purpose flour
- 1/2 teaspoon (1/2 teaspoon ) salt plus more as needed
- 1/4 teaspoon (1/4 teaspoon ) pepper plus more as needed
- 1/4 cup (54 g) olive oil plus more as needed
- 10 ounces (283.5 g) sliced mushrooms your favorite variety (shitakes, baby bella, white button)
- 1 cup (240 g) marsala wine dry preferred (sweet okay too)
- 1 cup (235 g) chicken broth
- 2 tbsp (29.57 g) unsalted butter
- 1/4 cup (15 g) parsley chopped for garnish
- on a large platter, combine flour with salt and pepper
- coat each piece of chicken with seasoned flour, shake off excess and set aside
- heat 1/4 olive oil over medium high heat and then cook sliced chicken in batches (do not overcrowd the pan)
- cook time will depend on thickness of chicken but generally takes about 3 or 4 minutes total time, per batch, if on thin side (thicker uncut breasts will take 5 minutes each side)
- remove cooked chicken to a clean plate and then add mushrooms to pan, season with additional salt and pepper, and cook for about 5 minutes; if mushrooms release water, be sure to cook it off.
- add marsala wine and continue heating for a few seconds then add chicken broth and butter
- add chicken breasts back to pan and heat for a few minutes until sauce has slightly thickened
- check seasoning and add more salt if necessary; top with chopped parsley and enjoy!