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close up of chicken marsala on white plate with mushroom slices and fresh parsley on top

Chicken Marsala

  • Author: Melissa Riker
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: Italian


Chicken Marsala is easier than you think to make at home. With just one skillet you can easily have this delicious Italian meal on the table in under an hour!


Units Scale
  • 1.5 pounds chicken breast tenderloins
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons extra virgin olive oil
  • 1 pint baby bella mushrooms, sliced
  • 1 teaspoon minced garlic
  • 3/4 cup chicken broth
  • 3/4 cup dry marsala wine
  • 3/4 cup heavy cream
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh thyme
  • chopped parsley for garnish if desired


  1. Place the flour and 1/2 teaspoon each salt and pepper in a large plastic bag. Add chicken and seal. Shake thoroughly to coat.
  2. Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Tap off excess flour from chicken and place in skillet.
  3. Cook 5 minutes per side or until golden brown and just cooked through. Remove to another plate.
  4. Add remaining 1 tablespoon of butter to skillet. Add mushrooms and cook, stirring often, until mushrooms are brown, about 5 minutes.
  5. Add garlic and cook additional one minute.
  6. Pour chicken broth into skillet and use a spoon or spatula to scrape the bottom of the pan and deglaze the pan.
  7. Add marsala, heavy cream, and additional 1 teaspoon of salt and stir to blend. Bring to a boil.
  8. Reduce heat slightly and simmer 15 minutes or until sauce is reduced by half. Return chicken to skillet and cook 4-5 minutes.
  9. Serve with parsley garnish if desired.


If you are using chicken breasts instead of tenderloins, cut each breast in half to reduce the thickness.

Keywords: chicken, marsala

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