{Easy Anytime Dinner} Chicken Marsala Recipe

chicken marsala 1 {Easy Anytime Dinner} Chicken Marsala RecipeOne of my favorite easy weeknight dinners is chicken marsala. Made with sauteed mushrooms in a marsala wine sauce, this dinner has become a regular in our household for years. Typically I buy two chicken breasts and split them to make four pieces. This is a great method to stretch a few pieces of chicken out to feed more people. By pounding the chicken out, it also shortens the cooking time making this dinner a doable meal under 30 minutes from start to finish. If you love mushrooms and chicken and have never tried chicken marsala, you’re in for a real treat. Enjoy!


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4.8 from 23 reviews
{Easy Anytime Dinner} Chicken Marsala Recipe
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
An easy but elegant chicken dish!
  • 2 skinless, boneless, chicken breasts
  • salt and freshly ground black pepper
  • ½ cup all purpose flour or corn starch for gluten-free
  • up to ½ cup olive or vegetable oil
  • 8 ounces container of mushroom, sliced and cleaned
  • 2 tablespoons butter
  • ½ cup sweet Marsala wine
  • ¼ cup chicken stock
  • ¼ cup sherry or dry white wine
  • Optional: 2 tablespoons heavy cream
  • Garnish with chopped parsley or oregano
  1. plit each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
  2. Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard.
  3. Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly - approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

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  1. Geri says

    I cannot express what an amazing recipe this is. Made this tonight and my husband and I loved it. I know I’ll be making this one again, and again and again…Thank you for sharing it.

    • Mike says

      No. It is the dishes namesake. There is no ‘cannot’. It is Marsala wine. Anywhere that carries decent wine will have a Marsala wine.

  2. Jim says

    I tripled the recipe and at the end I added 1/4 cup of more heavy cream ,salt, and 2 tables of rice wine vinegar. The finished dish was better than any restaurant Marsala recipe!

    • Florence says

      I need to triple the dish too for a dinner party I’m throwing this Saturday night, poolside in my backyard – can’t wait! Thanks very much for the tips on tripling the dish!

  3. Mary says

    This has become one of our favorite meals! My daughter loves it so much that I have to double the amount of mushrooms just so the rest of us can have enough. Thanks for the great recipe!

  4. says

    This chicken marsala is just wow. I am not expert in kitchen like you but love cooking whatever and however. From couple of days I was looking for recipes where marsala wine can be used because my family members love marsala wine recipes. It was easy and simple for me cooking this chicken marsala because already I had tried chicken marsala from Knorr and source of recipe is (www.knorr.com/recipes/detail/11265/1/chicken-marsala ). So, I tried this and everyone in my family loved and appreciated this.

  5. Yvonne Pannesco says

    I made this recipe before and loved it. I would like to know if it can be prepared the night before then cook in the oven the next day.

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