An easy chicken recipe for a divine chicken dish – Chicken Marsala! It’s all made in one skillet and is ready in 40 minutes!
I know a lot of people aren’t big fans of chicken, but I happen to love it as a protein. It’s relatively easy to cook, healthy, and there are endless ways to cook it. It takes on pretty much any flavors you introduce to it and can be as simple as shredded for taco meat, fried for some down home comfort, or pan seared, like in this easy chicken marsala, for a classy dinner.
I think chicken marsala might intimidate people because it seems to be a complicated dish with lots of ingredients. In fact, it really isn’t! A few simple ingredients, and one special ingredient – marsala wine – make this dish a stand out!
Ingredients in Chicken Marsala
Salt and Pepper
That’s it! Perhaps a longer ingredient list but, pretty basic stuff.
How to Make Easy Chicken Marsala
You start this dish by dredging chicken breasts in a combination of flour, garlic powder, salt, and pepper and browning the chicken on each side in butter.
Then remove the chicken from the pan, as it will finish cooking in a few steps. At this point, you’ll add some more butter and olive oil, and saute the shallots and mushrooms. Then you’ll add some garlic, cook another minute, and then the marsala wine and chicken broth.
At this point, you’ll tuck the chicken into the sauce and let the chicken cook completely and the sauce thicken.
To finish it off, give it a splash of heavy cream for an extra bit of richness – it’s totally worth it!
We served this with creamy angel hair pasta (recipe coming soon!), sauteed brussels sprouts, and garlic bread. We definitely licked our plates clean!
Like this recipe? Check these out, too!
Creamy Herb Mushroom Chicken from Natasha’s Kitchen
Easy Chicken Marsala
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1.5 lb boneless skinless chicken breasts, about 2 large chicken breasts sliced in half horizontally to make four thinner pieces
- 4 tbsp butter divided use
- 1 tbsp olive oil
- 8 ounces cremini mushrooms sliced
- 1 shallot, sliced
- 3 cloves garlic, minced
- 3/4 cup marsala wine
- 1 1/2 cups chicken broth
- 1/4 cup heavy cream
- fresh parsley for topping
- In a shallow bowl, combine the flour, garlic powder, salt, and pepper, stirring to combine.
- Dip each chicken breast piece in the flour on each side, shaking to remove excess flour.
- In a large skillet, heat 3 tablespoons of butter over medium-high heat.
- Once melted, add the chicken breast pieces. Cook for 3-4 minutes on each side, until browned. The pieces do not need to be cooked through. Remove from the skillet and set aside.
- Add the remaining tablespoon of butter and the olive oil to the pan over medium-high heat.
- Add the mushrooms and shallots, season with salt to taste, and cook until they begin to soften and the mushrooms have released their liquid, about 7-8 minutes.
- Add the garlic and cook one more minute.
- Add the marsala wine and chicken broth, and whisk to combine.
- Return the chicken breasts to the pan, tucking them in the sauce. Let the mixture come to a simmer, and cook over medium heat for another 10-12 minutes, until the sauce is thickened and the chicken is cooked through.
- Finally, add the heavy cream, stirring it to combine with the rest of the sauce. Cook another minute or two to let the sauce thicken a little more.
- Serve the chicken topped with the mushroom marsala sauce, topped with fresh chopped parsley. Enjoy!