Easy One Pan Chicken Marsala

Hi, I’m Lina, I’m 33 and living in the United States. My love for cooking started in the most natural way—by spending time in the kitchen with my grandmother. I stumbled on this Easy One Pan Chicken Marsala while scrolling TikTok and thought, “There’s no way it’s that simple.” But curiosity won. I tried it, and it turned out incredible! Well—after I spilled flour all over the counter and nearly dropped a mushroom mid-flip. Try it and let me know — did yours come out as good as mine or twice the mess? 😂

Why You’ll Love This Recipe

This Easy One Pan Chicken Marsala has that special kind of flavor that feels both rustic and refined. It’s one of those classic chicken Marsala recipes that you’ll make again and again — for guests, family dinners, or cozy nights at home. The sauce is silky, the mushrooms are tender, and the chicken stays perfectly juicy thanks to that quick Marsala simmer. Plus, cleanup is effortless. It’s comfort food that doesn’t ask for much — just a little time and love.

Ingredients Detailed

• 2 large boneless, skinless chicken breasts – tender and lean, perfect for slicing into cutlets.
• Salt and freshly ground pepper – essential to season each layer with flavor.
• ½ cup all-purpose flour – for dredging and helping the sauce cling beautifully to the chicken.
• 2 tablespoons olive oil – for that golden, restaurant-style sear.
• 3 tablespoons butter, divided – adds richness and helps those mushrooms caramelize.
• 10 ounces cremini mushrooms, sliced – earthy and meaty, the heart of Marsala flavor.
• 1 large shallot, finely chopped – soft and slightly sweet, it melts into the sauce.
• 3 cloves garlic, minced – because every savory dish needs that aromatic kick.
• 1 cup dry Marsala wine – the soul of this recipe, lending a nutty sweetness.
• 1 cup chicken broth – adds body and balances the wine’s acidity.
• ½ cup heavy cream – brings silky smoothness and richness to the sauce.
• ⅓ cup chopped parsley – for color and a hint of freshness at the end.

Directions (Step-by-Step Cooking Guide)

1. Prep the chicken.
   Place the chicken breasts on a cutting board and slice them horizontally into two even pieces. Slide each cutlet into a zip-top bag and gently pound with a rolling pin or meat mallet until about ¼ inch thick. This keeps the chicken juicy and helps it cook evenly.
2. Season and dredge.
   Add salt and pepper to the chicken, seal the bag, and massage to season. Then sprinkle in the flour and toss again until every piece is lightly coated. That thin layer of flour will help the sauce later thicken beautifully.
3. Sear the chicken.
   Heat olive oil in a large skillet over medium-high heat. Add the cutlets, shaking off any excess flour. Sear for about 3 minutes per side, just until golden brown. Remove the chicken to a plate — it’ll finish cooking in the sauce.
4. Sauté aromatics.
   In the same pan, add the chopped shallot and garlic. Let them soften until fragrant, scraping up those delicious browned bits from the bottom — that’s pure flavor right there.
5. Cook the mushrooms.
   Melt in a couple of tablespoons of butter and toss in the mushrooms. Cook until they release their moisture and turn a rich golden color. Season with a little salt and pepper to help them caramelize perfectly.
6. Deglaze and build the sauce.
   Pour in the Marsala wine, stirring to loosen up the browned bits on the bottom. Let it simmer until reduced by half, concentrating the flavors into a deep, nutty richness.
7. Add broth and cream.
   Stir in the chicken broth, letting the sauce bubble gently until it thickens slightly. Then swirl in the heavy cream and the last bit of butter. The sauce should look glossy and velvety, with the perfect balance of savory and sweet.
8. Finish with chicken and parsley.
   Return the cutlets to the pan, spooning the sauce over them so they’re fully coated. Sprinkle with fresh parsley and let everything simmer together for a couple of minutes. You’ll know it’s ready when the sauce clings to the chicken like silk.

Cultural or Technique Note

While Chicken Marsala may sound purely Italian, it’s actually an Italian-American classic inspired by Sicily’s love of Marsala wine. It captures the best of both worlds — the comfort of homestyle cooking and the refinement of old-world flavor. The quick pan-sear technique keeps the chicken moist while building deep flavor in the sauce.

Serving Suggestions

This rich, velvety Easy One Pan Chicken Marsala pairs beautifully with just about anything that can soak up that luscious sauce. Here are a few of my favorite ways to serve it:

• Over creamy mashed potatoes – the buttery potatoes balance the savory Marsala sauce perfectly.
• With angel hair pasta or buttered noodles – for a cozy Italian-style dinner that feels straight out of a restaurant.
• Alongside roasted vegetables or green beans – adds freshness and color while keeping the meal balanced.
• With warm, crusty bread to soak up the sauce – honestly, this might be the best part; don’t let a drop go to waste!
• Over rice or quinoa – a lighter but equally satisfying option that still captures every bit of that savory wine sauce.
• Next to a crisp green salad – for a bright contrast that keeps the meal feeling fresh and complete.

Pro Tips for Success

Make your classic Chicken Marsala recipe foolproof with these tried-and-true kitchen secrets:

• Pound the chicken evenly. This ensures every cutlet cooks at the same speed and stays tender.
• Don’t overcrowd the pan. Give your chicken space to brown — that’s where the flavor magic happens.
• Use dry Marsala wine for balance. The dry variety enhances the savory depth without overpowering with sweetness.
• Let the sauce simmer until glossy. That gentle reduction time helps the wine mellow and thicken naturally.
• Add fresh parsley at the end. It wakes up all those rich flavors with a touch of brightness.
• A splash of extra broth can fix a too-thick sauce. The consistency should be smooth and pourable, not heavy.
• Warm your plates before serving. This keeps your chicken hot and the sauce silky from first bite to last.

Common Mistakes to Avoid

Even the best cooks make small missteps, but these tips will help you get perfect results every time:
⚠️ Overcooking the chicken: Thin cutlets cook fast — remove as soon as they turn golden to keep them juicy.
⚠️ Using sweet Marsala wine: Sweet varieties can make the dish cloying; stick with dry for balance.
⚠️ Skipping the browning step: That golden crust adds depth to the sauce — don’t rush it.
⚠️ Rushing the reduction: Allow the wine and broth to simmer so the flavors meld and concentrate.
⚠️ Not seasoning as you go: A little salt at each step builds a perfectly seasoned dish from start to finish.
⚠️ Adding cream too early: The sauce should thicken first; add the cream last for that glossy finish.

Storage & Reheating

Good news — Chicken Marsala reheats beautifully if done gently.
Fridge: Store in an airtight container for up to 3–4 days. The flavors often deepen as it sits overnight.
Freezer: Best enjoyed fresh, but can be frozen without cream for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm slowly on the stove over low heat, adding a splash of broth or cream to loosen the sauce. Stir gently until heated through and glossy again.

If you’ve made extra sauce (and you’ll want to!), it also works beautifully drizzled over grilled veggies, pasta, or even a baked potato the next day.

Frequently Asked Questions

Q: Can I make Chicken Marsala ahead of time?
A: Yes, though it’s best served fresh. You can prepare the chicken and sauce up to 2 days in advance. For the best texture, add the cream only when reheating before serving.

Q: What’s the best way to reheat Chicken Marsala?
A: Reheat gently in a skillet over medium-low heat. Add a little chicken broth or cream to loosen the sauce and prevent the chicken from drying out.

Q: Can I make it without wine?
A: You can substitute Marsala wine with chicken broth, though you’ll miss that distinctive nutty flavor. For a non-alcoholic option, try adding a splash of grape juice and vinegar for balance.

Q: What mushrooms work best?
A: Cremini or baby bella mushrooms are ideal because they stay firm and meaty even after simmering. You can also mix in a few shiitake or portobello slices for extra depth.

Q: Can I add bacon or pancetta?
A: Absolutely! A few crisp pieces of bacon or pancetta add smoky richness and pair beautifully with the creamy Marsala sauce — a fun twist for your chicken Marsala with bacon variation.

Closing Paragraph

This Easy One Pan Chicken Marsala brings simple ingredients to life in the most comforting way. It’s a dish that feels fancy enough for company but easy enough for any weeknight. The velvety sauce, golden mushrooms, and juicy chicken will have everyone asking for seconds. Make it once, and it’ll become one of your go-to supper ideas for guests or family favorites.

Final Thoughts

Every time I make this dish, I’m reminded of how satisfying a simple one-pan meal can be. The way the Marsala wine mingles with the mushrooms, the buttery sauce clinging to every bite — it’s pure comfort. I hope you love this recipe as much as I do, and that it brings a little warmth to your table tonight.