Easy One-Pan Chicken Marsala

Treat your family to Sicilian-inspired chicken breasts braised in a velvety Marsala wine reduction sauce with sautéed mushrooms and garlic in just 30 minutes.
TipHero

Treat your family to an Sicilian dinner at home in less than 30 minutes. You’ll love how easy it is to make these gourmet chicken breasts braised in a velvety Marsala wine reduction with sautéed mushrooms and garlic.

Chicken Marsala
Prep: 10 Mins | Total: 30 Mins
Serves: 4
Difficulty: Easy
Ingredients
4 Boneless Skinless Chicken Breast Halves
Kosher Salt, to taste
Ground Black Pepper, to taste
2 Tablespoons Butter, divided
2 Tablespoons Olive Oil, divided
2 Cups Sliced Mushrooms (about ½ pound)
2 cloves Garlic, minced
1 Cup Marsala Wine
1 Cup Chicken broth
½ Cup Heavy Cream
¼ Cup Chopped Fresh Parsley (Optional) (garnish)
Directions
Place the chicken breast halves between two sheets of plastic wrap or in a resealable freezer bag on a solid, level surface. Use the smooth side of a meat mallet or a rolling pin to pound the chicken into an even ½-inch thickness. Season the chicken with salt and ground black pepper.
In a large skillet over medium heat, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the chicken and cook it for 2-4 minutes per side, or until it's golden brown and cooked through. Remove the chicken and set it aside.
Increase the heat to medium high and add the butter and olive oil to the pan. Sauté the mushrooms for 2-3 minutes or until they're starting to brown.
Add the minced garlic and cook for about 1 minute or until it's fragrant.
Add the Marsala wine, bring it to a simmer, and cook for 1-2 minutes.
Add the chicken broth and heavy whipping cream and bring it to a simmer. Reduce the sauce for 5-10 minutes, or until it starts to thicken.
Add the chicken back into the pan, coat each side with sauce, and cook it for 1-2 minutes until it's heated through. Serve the Marsala chicken warm with pasta, mashed potatoes, or veggies.




Chefs love Italian Marsala wine because of its subtly sweet and smoky flavors that caramelize down into a rich sauce which can be used to make risotto, tiramisu, and our favorite, chicken Marsala. Marsala wine comes in both dry and sweet varieties, but usually dry is used for chicken Marsala. If you can, get the real stuff — not the one that’s labeled for cooking — because then you can enjoy a glass while you cook dinner.

Treat your family to Sicilian-inspired chicken breasts braised in a velvety Marsala wine reduction sauce with sautéed mushrooms and garlic in just 30 minutes.TipHero

A great Marsala sauce starts with the fond–that’s those little brown bits that you scrape up and incorporate into the pan sauce after searing the meat, and it’s where all the flavor comes from. Some Marsala recipes have you coat the chicken in flour before browning — but if you brown flour-coated chicken, it’s the flour that’s browning and not the chicken. Which sounds more flavorful to you, flour or chicken? That’s why we start our Marsala sauce with chicken breasts seasoned with nothing more than salt & pepper. Granted, the flour is great for thickening the sauce, but we solve that problem with a little heavy cream that gives our Marsala sauce so much silkiness. Even better!

Treat your family to Sicilian-inspired chicken breasts braised in a velvety Marsala wine reduction sauce with sautéed mushrooms and garlic in just 30 minutes.TipHero

Serve your Marsala chicken with pasta, mashed potatoes, or veggies for a satisfying one-pan meal that tastes just like your favorite Italian restaurant.

Treat your family to Sicilian-inspired chicken breasts braised in a velvety Marsala wine reduction sauce with sautéed mushrooms and garlic in just 30 minutes.TipHero