I’m featuring a quick 30-minute Chicken Marsala with pan-fried chicken in a creamy marsala wine sauce, a standout among Easy Chicken Mushroom Recipes and complete with a short video tutorial.
I can’t get over how cremini mushrooms and a splash of Marsala wine change weeknight chicken into something almost too good, like it should cost more than it does. I make this Homemade Chicken Marsala when I want a small flex without a long story, and yes I once scorched the pan but still loved the result.
The mushrooms turn sweet and a little chewy while the wine adds weirdly addictive depth that keeps you taking another bite, wondering why you waited so long. If you hunt Easy Chicken Mushroom Recipes you’ll wanna give this one a shot, trust me.
Ingredients
- Chicken breasts: lean protein, builds muscle, mild flavor, soaks up the sauce real nice.
- All purpose flour: coats chicken for crisp, adds carbs, helps thicken sauce when browned.
- Mushrooms: earthy umami, low calorie, add fiber and a meaty texture to dish.
- Marsala wine: sweet warmth, deepens savory notes, a little alcohol cooks off but flavor stays.
- Garlic: sharp aromatic punch, trace vitamins, crush it for max flavor but not too much.
- Heavy cream: makes sauce velvety, adds richness and fat, use sparingly if watching calories.
- Olive oil and butter: brown chicken, add savory richness, both give better flavor.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts about 2 large
- 1/2 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms
- 2 cloves garlic
- 3/4 cup dry Marsala wine
- 3/4 cup chicken stock
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley
How to Make this
1. Trim the chicken breasts and slice them in half horizontally so you have thinner cutlets, then place each between plastic wrap and pound to about 1/2 inch thick, pat dry with paper towels.
2. On a shallow plate whisk the flour with the kosher salt and black pepper, dredge each chicken piece in the flour shaking off excess so it’s a light coating.
3. Heat a large skillet over medium high heat and add the olive oil and 2 tablespoons butter, once the butter is foamy add the chicken. Cook in batches if needed so you don’t crowd the pan, about 3 to 4 minutes per side until golden brown and mostly cooked through, then transfer to a plate and tent with foil. Don’t rush it, browning = flavor.
4. Add the mushrooms to the same skillet and cook over medium high heat until nicely browned and their liquid has mostly evaporated, about 5 minutes, scraping up browned bits from the bottom as you go.
5. Add the minced garlic and cook 20 to 30 seconds until fragrant, then pour in the 3/4 cup dry Marsala wine to deglaze the pan, using a wooden spoon to loosen any stuck bits. Let the wine simmer and reduce for 2 to 3 minutes until slightly syrupy.
6. Pour in the 3/4 cup chicken stock, bring to a simmer and let it reduce by about half, this concentrates the flavors and takes 4 to 6 minutes.
7. Stir in the 1/4 cup heavy cream and simmer gently until the sauce is slightly thickened and coats the back of a spoon, about 2 to 3 minutes; taste and add a bit more salt or pepper if needed.
8. Return the chicken to the skillet, nestling the pieces into the sauce, spoon sauce over the chicken and simmer 2 to 3 more minutes until the chicken is cooked through and warmed.
9. Turn off the heat, sprinkle the 2 tablespoons chopped fresh parsley over everything and let it sit a minute so flavors marry, then serve immediately spooning plenty of sauce over the chicken.
10. Pro tips: pound the chicken evenly so it cooks quick and stays juicy, don’t overcrowd the pan or the chicken will steam not brown, and if your sauce is too thin just simmer a little longer to reduce it.
Equipment Needed
1. Chef’s knife — sharp enough to halve the breasts
2. Cutting board for trimming and slicing
3. Plastic wrap to cover chicken when pounding
4. Meat mallet or rolling pin for even cutlets
5. Shallow plate or pie plate for the flour dredge
6. Large skillet, 10 to 12 inch, stainless or cast iron works best
7. Tongs for flipping and a wooden spoon to scrape up browned bits
8. Measuring cups and spoons for wine, stock and cream
9. Paper towels and a sheet of foil to tent the cooked chicken
FAQ
Homemade Chicken Marsala Recipe Substitutions and Variations
- Chicken breasts → turkey cutlets, thin pork tenderloin or pork chops, veal scallopini, or extra-firm tofu (press well) if you want a vegetarian version.
- All purpose flour → cornstarch (about 1:1 for dredging, gives a crispier crust), rice flour 1:1 for gluten free, or a 1:1 gluten-free flour blend.
- Dry Marsala wine → dry sherry (equal swap), Madeira (equal swap), dry white wine plus 1 tablespoon brandy for the 3/4 cup, or non-alcoholic: 3/4 cup chicken stock plus 1 tablespoon balsamic vinegar or 1 teaspoon Worcestershire for depth.
- Heavy cream → half-and-half plus 1 tablespoon melted butter per 1/4 cup cream (adds richness), coconut cream 1:1 for dairy-free, or full-fat Greek yogurt thinned with a little milk (stir until pourable) for a tangy swap.
Pro Tips
1. Pound the chicken even so it cooks quickly and stays juicy, and pat it really dry before dredging — wet chicken wont brown.
2. Dont crowd the pan, cook in batches so each piece makes good contact with the hot butter and oil, if the pan cools down heat it back up before adding more.
3. Let the mushrooms brown and release their liquid, scrape up all the brown bits then deglaze with Marsala and reduce until slightly syrupy so it loses that raw boozy taste, taste your Marsala first since some are sweeter than others and adjust with extra stock or a squeeze of lemon if needed.
4. Finish the sauce gently with cream, simmer dont boil until it coats a spoon; if it stays too thin whisk in a small cornstarch slurry a little at a time. Use an instant read thermometer to hit 165 F for safe doneness and let the chicken rest a minute so juices redistribute.
Homemade Chicken Marsala Recipe
I’m featuring a quick 30-minute Chicken Marsala with pan-fried chicken in a creamy marsala wine sauce, a standout among Easy Chicken Mushroom Recipes and complete with a short video tutorial.
4
servings
549
kcal
Equipment: 1. Chef’s knife — sharp enough to halve the breasts
2. Cutting board for trimming and slicing
3. Plastic wrap to cover chicken when pounding
4. Meat mallet or rolling pin for even cutlets
5. Shallow plate or pie plate for the flour dredge
6. Large skillet, 10 to 12 inch, stainless or cast iron works best
7. Tongs for flipping and a wooden spoon to scrape up browned bits
8. Measuring cups and spoons for wine, stock and cream
9. Paper towels and a sheet of foil to tent the cooked chicken
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts about 2 large
-
1/2 cup all purpose flour
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
8 ounces cremini or white mushrooms
-
2 cloves garlic
-
3/4 cup dry Marsala wine
-
3/4 cup chicken stock
-
1/4 cup heavy cream
-
2 tablespoons fresh parsley
Directions
- Trim the chicken breasts and slice them in half horizontally so you have thinner cutlets, then place each between plastic wrap and pound to about 1/2 inch thick, pat dry with paper towels.
- On a shallow plate whisk the flour with the kosher salt and black pepper, dredge each chicken piece in the flour shaking off excess so it's a light coating.
- Heat a large skillet over medium high heat and add the olive oil and 2 tablespoons butter, once the butter is foamy add the chicken. Cook in batches if needed so you don't crowd the pan, about 3 to 4 minutes per side until golden brown and mostly cooked through, then transfer to a plate and tent with foil. Don't rush it, browning = flavor.
- Add the mushrooms to the same skillet and cook over medium high heat until nicely browned and their liquid has mostly evaporated, about 5 minutes, scraping up browned bits from the bottom as you go.
- Add the minced garlic and cook 20 to 30 seconds until fragrant, then pour in the 3/4 cup dry Marsala wine to deglaze the pan, using a wooden spoon to loosen any stuck bits. Let the wine simmer and reduce for 2 to 3 minutes until slightly syrupy.
- Pour in the 3/4 cup chicken stock, bring to a simmer and let it reduce by about half, this concentrates the flavors and takes 4 to 6 minutes.
- Stir in the 1/4 cup heavy cream and simmer gently until the sauce is slightly thickened and coats the back of a spoon, about 2 to 3 minutes; taste and add a bit more salt or pepper if needed.
- Return the chicken to the skillet, nestling the pieces into the sauce, spoon sauce over the chicken and simmer 2 to 3 more minutes until the chicken is cooked through and warmed.
- Turn off the heat, sprinkle the 2 tablespoons chopped fresh parsley over everything and let it sit a minute so flavors marry, then serve immediately spooning plenty of sauce over the chicken.
- Pro tips: pound the chicken evenly so it cooks quick and stays juicy, don't overcrowd the pan or the chicken will steam not brown, and if your sauce is too thin just simmer a little longer to reduce it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 362g
- Total number of serves: 4
- Calories: 549kcal
- Fat: 25g
- Saturated Fat: 9.8g
- Trans Fat: 0.08g
- Polyunsaturated: 1.5g
- Monounsaturated: 6.8g
- Cholesterol: 176mg
- Sodium: 500mg
- Potassium: 585mg
- Carbohydrates: 16g
- Fiber: 1.5g
- Sugar: 3.8g
- Protein: 55.5g
- Vitamin A: 625IU
- Vitamin C: 2.5mg
- Calcium: 50mg
- Iron: 2.3mg