Want something that feels like a treat but doesn’t blow your time or budget? This easy dinner for two is your answer.

Chicken Marsala sounds fancy—and tastes it—but it’s surprisingly quick to make, especially when it all comes together in one skillet.

Golden chicken cutlets and savory mushrooms simmer in a rich Marsala wine sauce that feels luxurious without being complicated. It’s a date-night-worthy dinner you can make even on a Tuesday.

This version is pared down for two people and uses pantry basics, so there’s no waste and no leftovers you’ll forget in the fridge.

Pair it with mashed potatoes or buttered noodles, light a candle if you’re feeling it, and enjoy a restaurant-quality meal at home.

Why You’ll Love This Recipe

• Looks fancy, tastes incredible
• One-skillet magic
• Perfect for date night in

Equipment You’ll Need

• Large skillet
• Measuring cups/spoons
• Wooden spoon

Serving Suggestions

• Mashed potatoes or egg noodles
• Steamed green beans

Make-Ahead and Storage Tips

• Sauce reheats well; store in airtight container for 2-3 days

One-Skillet Chicken Marsala

Recipe by Tammy Poppie

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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 3-4 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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Recipe
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)

Instructions

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

Yield: 2 servings

AI Image Prompt: 45-degree angle view of chicken marsala with mushrooms in a stainless or cast iron skillet, placed on a white quartz countertop with grey and gold veining, clean minimal aesthetic, no props, no people, realistic lighting