Chicken Marsala sounds like something you’d only order at a nice Italian restaurant. The truth is that it’s one of the quickest dinners you can make at home, and it all comes together in one skillet in under 30 minutes.

This version is an easy dinner for two. Golden chicken cutlets and soft mushrooms simmer in a rich Marsala wine sauce. It feels special enough for date night, but it’s simple enough for a regular Tuesday.

Why You’ll Love This Chicken Marsala

• It looks fancy but isn’t hard. There are only a handful of steps, and none of them are tricky.
• One skillet does it all. The chicken, mushrooms, and sauce all cook in the same pan, so cleanup is quick.
• It’s sized for two. No waste and no leftovers you’ll forget about in the fridge.
• It’s great for a date night in. Light a candle, pour a glass of wine, and skip the restaurant bill.

Why This Recipe Works

Slicing the chicken breasts in half makes thin cutlets that cook fast and evenly. A light coat of seasoned flour helps them brown and leaves a little flour behind in the pan. That flour thickens the sauce later, so you don’t need any extra steps.

The browned bits stuck to the bottom of the skillet are full of flavor. When you pour in the Marsala and broth, you scrape them up and they melt right into the sauce. A spoonful of cream at the end makes it silky, but it’s optional.

Ingredients and Easy Swaps

• Chicken breasts (2). Slice each one in half through the side to make 4 thin cutlets. Boneless thighs also work and stay extra juicy.
• Flour (¼ cup), salt, and pepper. All purpose flour is standard. Use a gluten free blend or cornstarch if needed.
• Olive oil (2 tbsp) and butter (1 tbsp). The oil keeps the butter from burning, and the butter adds flavor.
• Sliced mushrooms (1 cup). Cremini mushrooms have the most flavor. White button mushrooms work fine.
• Marsala wine (½ cup) and chicken broth (½ cup). Dry Marsala is the classic choice. If you’d rather not cook with wine, use all broth plus a teaspoon of balsamic vinegar.
• Heavy cream (2 tbsp, optional). Makes the sauce richer and a little creamy.

Equipment You’ll Need

Just a large skillet, measuring cups and spoons, and a wooden spoon for scraping up the browned bits. A stainless steel or cast iron skillet gives you better browning than nonstick.

How to Make It at a Glance

1. Coat the chicken cutlets in flour seasoned with salt and pepper.
2. Sear in oil and butter over medium heat for 3 to 4 minutes per side until golden. Set aside.
3. Cook the mushrooms in the same pan until soft.
4. Add the Marsala and broth, scrape the pan, and simmer for 5 minutes.
5. Stir in the cream if using, return the chicken, and simmer until it reaches 165°F.

Common Mistakes to Avoid

• Thick chicken. If your cutlets are uneven, pound them to about ½ inch so they cook at the same rate.
• Moving the chicken too soon. Let it sit until it releases easily from the pan. That’s how you get a golden crust.
• Crowding the mushrooms. Spread them out so they brown instead of steam.
• Using sweet Marsala. Sweet Marsala is meant for desserts. Dry Marsala gives a savory sauce.

What to Serve With It

You’ll want something to soak up the sauce. Mashed potatoes, buttered egg noodles, or angel hair pasta are all great choices. Add steamed green beans, roasted asparagus, or a simple Caesar salad on the side, and a piece of crusty bread if you like.

Make Ahead and Storage Tips

Chicken Marsala is best fresh, but leftovers reheat well. Store the chicken and sauce together in an airtight container in the fridge for 2 to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth until hot all the way through. You can also slice the cutlets and season the flour mix earlier in the day to save time.

FAQ

Can I make chicken Marsala without wine?
Yes. Use 1 cup of chicken broth total and add a teaspoon of balsamic vinegar for a little tang. It won’t taste exactly the same, but it’s still delicious.

Where do I find Marsala wine?
Look near the cooking wines or with the dessert wines at the liquor store. An opened bottle keeps for months in a cool, dark spot.

Can I double it?
Yes. Brown the chicken in batches so the pan doesn’t get crowded, then double the sauce ingredients.

My sauce is too thin. What should I do?
Take the chicken out and let the sauce simmer a few more minutes until it coats a spoon. If it’s still thin, stir in a little flour mixed with cold water and simmer for 1 more minute.

Can I add other vegetables?
Sure. A handful of baby spinach stirred in at the end wilts in seconds. Thinly sliced shallots cooked with the mushrooms add a sweet note.

One-Skillet Chicken Marsala

Recipe by Derek Jacobson

Servings

2

servings

Cook Mode

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Ingredients

• 2 boneless skinless chicken breasts, sliced in half

• ¼ cup flour

• Salt and pepper

• 2 tbsp olive oil

• 1 tbsp butter

• 1 cup sliced mushrooms

• ½ cup chicken broth

• ½ cup Marsala wine (or more broth if preferred)

• 2 tbsp heavy cream (optional)

Directions

• Dredge chicken in flour seasoned with salt and pepper.
• Heat oil and butter in skillet over medium heat. Sear chicken 3 to 4 minutes per side until golden. Remove.
• Add mushrooms to the same pan and cook until softened.
• Pour in Marsala and broth, scraping up brown bits. Simmer 5 mins.
• Stir in cream if using. Return chicken to skillet and simmer until cooked through.

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