Easy One Pan Chicken Marsala
This Chicken Marsala is silky, savory, and rich with the deep flavor of mushrooms and Marsala wine. It’s quick to make, mess-free thanks to one pan, and special enough for guests while being easy enough for weeknights.
Equipment
- Large Skillet
- Zip-top Bag
- Meat Mallet or Rolling Pin
Ingredients
Main Ingredients
- 2 large chicken breasts boneless, skinless, sliced into cutlets
- salt and freshly ground black pepper to taste
- 0.5 cup all-purpose flour for dredging
- 2 tbsp olive oil
- 3 tbsp butter divided
- 10 oz cremini mushrooms sliced
- 1 large shallot finely chopped
- 3 cloves garlic minced
- 1 cup dry Marsala wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.33 cup fresh parsley chopped
Instructions
- Slice chicken breasts horizontally into two cutlets each. Place in a zip-top bag and gently pound to ¼-inch thickness.
- Season the chicken with salt and pepper. Add flour to the bag and toss to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 3 minutes per side until golden. Remove to a plate.
- Add shallot and garlic to the pan. Sauté until fragrant, scraping up browned bits.
- Add 2 tablespoons of butter and mushrooms. Cook until browned and tender. Season lightly with salt and pepper.
- Deglaze with Marsala wine. Simmer until reduced by half.
- Stir in chicken broth and simmer a few minutes. Add cream and remaining tablespoon of butter. Stir until smooth and glossy.
- Return chicken to the skillet. Spoon sauce over top. Simmer 2–3 minutes. Garnish with fresh parsley and serve.
Notes
Use dry Marsala wine for the best savory flavor. Cream should be added after sauce thickens. Reheat gently with a splash of broth for best texture.
Nutrition
Calories: 490kcalCarbohydrates: 12gProtein: 36gFat: 32gSaturated Fat: 16gCholesterol: 140mgSodium: 460mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 900IUVitamin C: 3mgCalcium: 50mgIron: 2.5mg
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