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A plate of savory Chicken Marsala, topped with fresh parsley

Quick way to grow your best Chicken Marsala

This recipe offers a swift and delicious method to prepare classic Chicken Marsala, perfect for a weeknight meal or a special occasion. The chicken is pan-fried until golden, then simmered in a rich Marsala wine and mushroom sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 medium chicken breasts, boneless, skinless
  • 0.5 cup all-purpose flour
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 0.75 cup Marsala wine
  • 0.5 cup chicken broth
  • 2 tbsp butter
  • 2 tbsp fresh parsley, chopped for garnish

Equipment

  • large skillet
  • cutting board
  • knife
  • measuring cups and spoons
  • shallow dish

Method
 

Preparation
  1. Slice the chicken breasts horizontally to create thinner cutlets, then season them with salt and pepper.
  2. Dredge each chicken cutlet in all-purpose flour, ensuring it's evenly coated, and shake off any excess.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat, then brown the chicken cutlets for 3-4 minutes per side until golden; remove and set aside.
  2. Add sliced mushrooms to the same skillet and sauté for 5-7 minutes until they soften and release their moisture.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Pour in Marsala wine and chicken broth, bringing the mixture to a simmer while scraping up any browned bits from the bottom of the pan.
  5. Return the cooked chicken to the skillet, allowing it to simmer in the sauce for 5-7 minutes until heated through and the sauce thickens slightly.
  6. Stir in butter until melted and the sauce becomes glossy, then garnish with fresh parsley before serving.

Notes

Serve this Chicken Marsala with pasta, rice, or mashed potatoes to soak up the delicious sauce. A side of steamed green beans or asparagus would complement the dish beautifully. You can substitute chicken thighs for breasts if preferred, adjusting cooking time as needed.