Easy Chicken Marsala Recipe (30 Minutes)

Chicken Marsala is one of those classic Italian-American dinners that feels restaurant-worthy but is surprisingly easy to make at home. Tender chicken breasts cook in a rich Marsala wine sauce with mushrooms, creating a savory, comforting dish that’s ready in about 30 minutes. This easy chicken Marsala recipe is perfect for busy weeknights when you want something flavorful without spending hours in the kitchen, and it’s just as good served over pasta, mashed potatoes, or a slice of crusty bread to soak up the sauce.

• Quick and Easy: With just a few simple ingredients and minimal prep time, you can have this mouthwatering meal on the table in no time.
• Delicious Flavor: From the savory chicken to the rich Marsala sauce, every bite is bursting with flavor.
• Versatile: Serve it with mashed potatoes and asparagus for a complete meal, or pair it with your favorite side dishes for endless possibilities.
• Perfect for Any Occasion: Whether you’re cooking for a family dinner or a romantic date night, Chicken Marsala always hits the spot.
• Kid-Friendly: Even picky eaters will love the tender chicken and flavorful sauce.

• Chicken breasts
• Sliced mushrooms
• Ground rosemary
• Kosher salt
• Olive oil
• Butter
• Chicken stock
• Garlic
• Marsala wine
• Cornstarch
• Water

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken breasts with salt and pepper, then place them in the skillet.
3. Cook the chicken for a couple of minutes on each side until lightly browned.

4. Reduce the heat to medium-low, cover, and cook for an additional 5 minutes on each side or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add butter and sliced mushrooms. Brown the mushrooms.
6. Pour in the Marsala Wine and cook for 5-8 minutes until the wine reduces to a syrup-like consistency.
7. Add the chicken stock, minced garlic, ground rosemary, and Kosher salt to the skillet. Stir well.
8. Mix the slurry (cornstarch and water) and add it to the skillet, stirring continually until the sauce thickens.
9. Return the chicken to the skillet and let it cook for a couple of minutes, allowing the flavors to meld.

10. Serve the Chicken Marsala with mashed potatoes and asparagus.

• Add diced onions or shallots for extra flavor.
• Sprinkle chopped parsley or thyme over the finished dish for a fresh herbal touch.
• For a creamy variation, stir in a couple of tablespoons of heavy cream or coconut cream at the end of cooking.

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for chicken breasts in this recipe. However, the cooking time may vary slightly.

Can I make this recipe ahead of time?

While you can prepare the components of the dish ahead of time, it’s best to cook the Chicken Marsala fresh for optimal flavor and texture.

Easy Chicken Marsala Recipe (30 Minutes)

Danielle Cochran

Easy Chicken Marsala made with tender chicken, mushrooms, and a rich Marsala wine sauce. This simple 30-minute recipe is perfect for a cozy weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 330 kcal

Equipment

• Large skillet
• Tongs
• Cutting board
• Knife
• Measuring spoons
• Measuring Cups
• Plate

Video

Ingredients

  

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• 1 lb chicken breasts
• 8 ounces sliced mushrooms
• 2 tsp ground rosemary
• 2 tsp Kosher salt
• 1 tbsp olive oil
• 3 tbsp butter
• 2 cups chicken stock
• 1 tbsp garlic minced
• ½ cup Marsala wine
• Slurry: 1 tbsp cornstarch mixed with 1/8 cup of water

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Instructions

 

• Heat olive oil in a large skillet over medium heat.
• Season the chicken breasts with salt and pepper, then place them in the skillet.
• Cook the chicken for a couple of minutes on each side until lightly browned.
• Reduce the heat to medium-low, cover, and cook for an additional 5 minutes on each side or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside on a plate.
• In the same skillet, add butter and sliced mushrooms. Brown the mushrooms.
• Pour in the Marsala wine and cook for 5-8 minutes until the wine reduces to a syrup-like consistency.
• Add the chicken stock, minced garlic, ground rosemary, and Kosher salt to the skillet. Stir well.
• Mix the slurry (cornstarch and water) and add it to the skillet, stirring continually until the sauce thickens.
• Return the chicken to the skillet and let it cook for a couple of minutes, allowing the flavors to meld.
• Serve the Chicken Marsala with mashed potatoes and asparagus.

Notes

Variations:

• Add diced onions or shallots for extra flavor.
• Sprinkle chopped parsley or thyme over the finished dish for a fresh herbal touch.
• For a creamy variation, stir in a couple of tablespoons of heavy cream or coconut cream at the end of cooking.

Nutrition

Serving: 1gCalories: 330kcalCarbohydrates: 9gProtein: 27gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 99mgSodium: 1537mgPotassium: 584mgFiber: 0.1gSugar: 4gVitamin A: 302IUVitamin C: 2mgCalcium: 19mgIron: 1mg

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