Easy Chicken Marsala Recipe

overhead view of a pan full of chicken marsala garnished with parsley

5 from 25 votes

Easy Chicken Marsala Recipe

Chicken Marsala is the best 30 minute meal. This version is both creamier and easier than the traditional dish - a great one pan chicken dinner!

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 707kcal

Author: Lisa Longley

Ingredients

8 ounces fettuccine to serve with
2 tablespoons olive oil see note
1/2 teaspoon kosher salt
dash black pepper
1 pound chicken breasts sliced thinly in half (and pounded thin if still more than 1/2 inch thick)
2 tablespoons unsalted butter
2 cloves garlic minced
16 ounces cremini mushrooms sliced
3 tablespoons all purpose flour
1 cup chicken broth
1 cup Marsala wine
1/2 cup heavy cream

Instructions

Cook the fettuccine according to package instructions.
8 ounces fettuccine
While the fettuccine is cooking, slice the chicken breasts in half to make thin chicken cutlets. If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin. Season the chicken with salt and pepper on both sides.
1/2 teaspoon kosher salt, 1 pound chicken breasts, dash black pepper
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced chicken to the pan and cook for about 5 to 6 minutes on each side or until a meat thermometer reads 165 degrees Fahrenheit.
2 tablespoons olive oil
Remove the chicken from the pan and tent loosely with tin foil.
Add the butter to the same skillet and melt. Add in the mushrooms and the garlic. Cook until the mushrooms are soft, about four minutes.
2 tablespoons unsalted butter, 2 cloves garlic, 16 ounces cremini mushrooms
Stir in the flour thoroughly, so you can no longer see streaks of white. Slowly pour in the chicken stock, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more. Pour in the Marsala wine. Bring to a simmer and cook until the sauce thickens and reduces by almost half, about six minutes, stirring occasionally. Stir in the heavy cream.
3 tablespoons all purpose flour, 1 cup chicken broth, 1 cup Marsala wine, 1/2 cup heavy cream
Return the chicken to the pan. Spoon the sauce and mushrooms over the chicken and serve over the fettuccine.

Video

Notes

If your skillet is not big enough to cook all the chicken at once, you may need to do it in two batches. In that case, you may need to add more oil (about a tablespoon) between the first and second batch.

Nutrition