Chicken marsala is one of the easiest Italian-American dishes to make. It consists of golden pan-fried chicken, mushrooms and a delicious marsala wine pan sauce. Serve with rice or pasta for a complete meal.
This post contains affiliate links, which means if you make a purchase through these links, I may receive a small commission at no extra cost to you.
I still can’t believe that the first time I ever made chicken marsala was in 2019, considering I went to culinary school and also cook at home on a daily basis. I always considered chicken marsala a meal to order out at a restaurant. For some reason, I never thought to make it at home. However, chicken marsala is such an easy meal to make and only requires just a handful of ingredients.
Chicken marsala consists of thin pieces of chicken breast dredged in seasoned flour and pan fried to golden perfection. Then we make a delicious pan sauce with mushrooms, chicken broth, marsala wine and half and half or non-dairy milk or creamer. Additionally, the secret ingredient that adds the perfect amount of umami flavor is balsamic vinegar. The pan sauce is just the right balance between savory and sweet, which compliment the chicken and mushrooms well.
The chicken and marsala wine sauce go excellent with rice, pasta, polenta or mashed potatoes. You can have a delicious meal on the table in under 45 minutes, perfect for any night of the week.
INGREDIENTS YOU’LL NEED
Chicken breast – two chicken breasts are cut in half horizontally to make 4 thinner pieces of chicken. You may pound out the chicken to tenderize it as well.
Flour – All purpose flour is seasoned with salt and pepper and used to dredge the chicken. This will add some flavor and help thicken the marsala sauce. A gluten free all purpose flour or paleo flour can be used in place of the all purpose flour.
Garlic and onion – garlic and yellow onion are used to add flavor to the marsala sauce. The garlic and onions are sautéed in the pan first, until fragrant.
Mushrooms – Mushrooms are a key ingredient in chicken marsala. They are cooked down with the garlic and onion before making the marsala sauce. Mushrooms add an additional flavor to the sauce and compliment the sweet marsala flavor.
Marsala wine – Marsala wine is perhaps the most important ingredient (aside from chicken) in chicken marsala. Marsala is a fortified wine made in Sicily. Look for a dry marsala wine. It can be found with other cooking wines, such as sherry, in the grocery store.
Chicken broth – Chicken broth adds flavor and volume to the marsala sauce.
Balsamic vinegar – Balsamic vinegar is optional but adds additional umami and depth of flavor to the marsala sauce.
Half and half or dairy free alternative – Half and half adds some richness and creaminess to the sauce. A dairy free alternative can be used, if needed.
Seasonings – Salt and pepper are added to the flour dredge to help season the chicken. Thyme is added to the sauce to add flavor. The dish is finished off with a fresh parsley garnish.
WHAT YOU NEED TO MAKE CHICKEN MARSALA
- Large skillet
- Measuring cups and spoons
- Chef knife and cutting board
- Rubber spatula
HOW TO MAKE CHICKEN MARSALA
Cut chicken breasts in half horizontally, so you have four thinner pieces of chicken. Place plastic wrap over pieces of chicken and pound out the chicken breast with a meat tenderizer until they are equal thickness.
On a plate, combine flour, salt and pepper. Coat chicken pieces well in flour mixture on all sides.
In a large skillet over medium high heat, add 1-2 tablespoons avocado oil. Add chicken and cook 4-5 minutes on each side or until both sides are golden. Remove chicken from pan and add diced yellow onion, minced garlic and fresh thyme leaves.
Sauté aromatics for 3-4 minutes, or until fragrant. Add 1 carton of sliced baby portobello mushrooms and cook for another 5-6 minutes.
Add chicken broth, marsala wine and balsamic vinegar. Bring the sauce to a boil, then reduce to a simmer, cover and simmer for 10 minutes, allowing sauce to reduce and thicken.
Add chicken back into sauce along with half and half or dairy free creamer. Simmer everything for another 3-4 minutes. Serve with your favorite side, such as rice, pasta or mashed potatoes, and garnish with fresh parsley.
- All-Purpose Flour – For a gluten free dish, use gluten free all-purpose flour or paleo flour.
- Half and half – For a creamier sauce, use heavy cream. For a dairy free sauce, use a dairy free creamer or milk.
- Fresh thyme: Use 1 tsp dried thyme in place of fresh thyme.
- Balsamic vinegar: If you do not have balsamic vinegar, you can combine 1 tbsp of apple or red wine vinegar with 1/2 tsp brown sugar. Don’t have any vinegar on hand? Use 1 tablespoon soy sauce in place of the vinegar. It will add similar umami flavor. You can also omit this altogether.
If you liked this easy chicken marsala recipe, check out some of my other entree recipes:
- Sweet Potato Chowder
- Butternut Squash Lasagna
- Ratatouille Gnocchi
- Summer Shrimp and Corn Risotto
- Coconut Shrimp with Cilantro Lime Rice and Mango Salsa
As always, if you make this recipe please let me know by commenting/rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!
Easy Chicken Marsala
- 2 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp avocado or olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 tsp fresh thyme chopped
- 1 (8oz) package sliced baby portobello mushrooms
- 1 cup marsala wine
- 1 cup chicken broth
- 1 tbsp balsamic vinegar
- 1/4 cup half and half or dairy free creamer
- 1 tbsp fresh parsley chopped (for serving)
- Cut chicken breasts in half horizontally, so you have four thinner pieces of chicken. Place plastic wrap over pieces of chicken and pound out the chicken breast with a meat tenderizer until they are equal thickness.
- On a plate, combine flour, salt and pepper. Coat chicken pieces well in flour mixture on all sides.
- In a large skillet over medium high heat, add 1-2 tablespoons avocado oil. Add chicken and cook 4-5 minutes on each side, or until both sides are golden. Transfer chicken to a plate and set aside.
- To the same pan, add additional oil, if necessary, and then add onion, garlic and fresh thyme leaves. Sauté aromatics for 3-4 minutes, or until fragrant. Add sliced baby portobello mushrooms and cook for another 5-6 minutes.
- Add chicken broth, marsala wine and balsamic vinegar. Bring the sauce to a boil, then reduce to a simmer, cover and simmer for 10 minutes, allowing sauce to reduce and thicken.
- Add chicken back into sauce along with half and half or dairy free creamer. Simmer everything for another 3-4 minutes. Serve with your favorite side, such as rice, pasta or mashed potatoes, and garnish with fresh parsley.
Leave a Reply