Easy One-Pan Chicken Marsala

This one looks fancy, but it isn’t! You’re just using simple ingredients and making the sauce and chicken all in one pan. It’s creamy, it’s delicious, and even if you hate mushrooms like me, I still think you’ll like this. (I just don’t eat them! The sauce still has tons of flavor.). I love this with pasta and crusty bread for a nice double dose of carbs. One of the best simple and classic dinner recipes to add to your rotation.

Prep Time:10

Cook Time:30

Total Time:40

Equipment

Large frying pan or skillet
Shallow dish (for dredging the chicken)
Tongs
Wooden spoon or spatula
Measuring cups and spoons
saucepan

Ingredients

½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
6 chicken breast cutlets (about 1 pound total)
1 tablespoon olive oil
1 tablespoon butter
8 ounces sliced bella mushrooms
¼ cup diced onion
3 cloves garlic (minced)
½ cup marsala wine
½ cup chicken stock
½ cup heavy cream
5 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon fresh chopped parsley

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Instructions

Dredge the chicken. Whisk together the flour, salt, and pepper in a shallow dish. Then, coat each chicken cutlet evenly on both sides with the flour mixture, shaking off any excess. Set aside.
Cook the chicken. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Once hot, add the chicken cutlets in a single layer (working in batches if necessary to avoid overcrowding). Cook for 5-6 minutes on each side until golden brown. The chicken does not need to be fully cooked through at this point. Then, transfer to a plate and set aside.
Cook the mushrooms and aromatics. In the same pan, melt 1 tablespoon of butter over medium heat. Then, add the sliced mushrooms and sauté for 6-8 minutes until they release moisture and turn golden brown. Next, stir in the diced onion and garlic, cooking for another 5 minutes until softened and fragrant.
Add the Marsala wine and reduce. Pour in the Marsala wine and simmer over medium heat. Allow the wine to reduce by half, taking about 3-4 minutes. Stir occasionally to prevent sticking.
Add the chicken stock, cream, and thyme. Once the wine has reduced, stir in the chicken stock, heavy cream, and thyme. Continue simmering the sauce for about 3 minutes, until it thickens slightly and coats the back of a spoon.
Return the chicken and finish cooking. Return the chicken cutlets and any juices that have accumulated on the plate into the pan. Stir gently to coat the chicken with the sauce. Let the chicken simmer in the sauce for another 5-7 minutes, or until the sauce has reduced by half and the chicken is cooked through.
Garnish and serve. Stir in the fresh chopped parsley. Taste and adjust the seasoning with salt and pepper if necessary. Serve the Chicken Marsala hot over pasta, mashed potatoes, or creamy polenta.

Notes

Get everything ready before you start cooking to avoid panic and hasty actions. Choose a high-quality dry Marsala wine for the best taste; sweet can work, but dry is the classic choice.

Be patient with the sauce; cook it until it thickens to a creamy texture, which makes the meal feel special.

Cook the mushrooms until they’re nice and brown. This brings out their flavor and adds a delicious taste to the sauce.

Before serving, taste the sauce and adjust with some salt and pepper if needed because the wine and broth might already be a bit salty.

If you’ve got fresh thyme or parsley, throw some in for an extra taste and a splash of color. Fresh herbs always taste better than dried ones.

Feel free to use different types of mushrooms, like shiitake or cremini, for an even richer flavor. A variety of mushrooms will add more depth to your sauce.

Nutrition

Servings: people

Calories: 424kcal

Author: Katie

If you love comforting chicken dishes like this, you might also enjoy my Slow Cooker Chicken Cacciatore. It’s another simple, flavorful recipe that makes dinnertime easy and delicious!

plate of chicken marsala on wide noodles.

I’m sure you’ll enjoy it as much as I do!

Tips for the Best One-Pan Chicken Marsala

If your chicken pieces are not all the same size, they won’t cook right. Make them the same thickness by pounding them with a meat hammer. This helps them cook evenly and stay moist.
When you put Marsala wine in the pan, don’t forget to scrub off the stuck bits on the bottom. These stuck bits taste great and will make your sauce better.
Let your chicken sit out for about 15-20 minutes before you cook it. If it’s too cold from the fridge, it might cook unevenly, with the outside getting overdone while the inside isn’t cooked enough.
If you’re frying the chicken, do it in parts if needed. If you put too much chicken in the pan at once, the temperature goes down, and the chicken will steam instead of fry, missing out on getting a nice, crispy outside.
If you want your sauce thicker, let it cook down longer. But if it’s too thick, add a little chicken broth or water to make it thinner.

Key Ingredients and Tools

Here are some specific ingredients and tools that play a big role in making this recipe stand out:

Marsala wine: It’s the core flavor of the sauce. You should choose a quality dry Marsala wine rather than the cooking variety in the wine aisle. You don’t need anything super expensive, just a drinkable wine.

Bella mushrooms: Known as baby portobellos, they add a deep, savory taste to the dish. Any mild button mushroom will be fine.

Fresh thyme: If you don’t have fresh thyme, use a third of the amount in dried thyme, or can try rosemary.

Heavy cream: I wouldn’t substitute this. For a lighter version, try half-and-half, though it won’t be as thick or creamy.

Serving Suggestions

Serve this dish over pasta (we like linguine or fettuccine best) or mashed potatoes. Homemade crusty rolls and a salad are perfect on the side.

Troubleshooting and Help

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will work just fine. They’re a bit juicier and more forgiving if you accidentally overcook them. Just make sure they’re boneless and skinless; you might need to cook them longer than the breasts.

My sauce isn’t thickening, what should I do?

Just let your sauce simmer a little longer if it isn’t thickening as expected. It will get there!

Can I make this recipe without mushrooms?

Yes, you can leave out the mushrooms if you’re not a fan. I’d just double up the onion.

How do I avoid overcooking the chicken?

The trick is to brown the chicken on both sides but not cook it all through in the first step. You’ll finish cooking it in the sauce, which helps it stay juicy. Keep an eye on it during the final simmer, and use a meat thermometer to make sure it reaches 165°F if you’re unsure.

Can I make this recipe gluten-free?

Yes! The main swap you’ll need is gluten-free flour for dredging the chicken, and check that your chicken stock and marsala wine are gluten-free.

Storing Leftovers

Place leftovers in an airtight container and keep them in the refrigerator for up to 3 days. Make sure to store any leftovers properly in the fridge. More details on safe handling and storage, you can check out this guide on leftovers and food safety.

When you’re ready to enjoy them again, reheat the chicken and sauce on the stovetop over low heat or in the microwave at half power. You may need to add a splash of chicken broth or water to thin out the sauce if it thickens while stored in the fridge.

I personally would not freeze this but you can give it a try.

This is a simple, lovely dinner that WORKS for both family nights and having friends over. It comes together quickly and pairs with whatever you have on hand: pasta, mashed potatoes, or just good bread for soaking up that sauce. This will become your back-pocket recipe for those nights when you want something that feels special without the fuss.

Easy One-Pan Chicken Marsala