One-Pan Chicken Marsala {The BEST!}

One-Pan Chicken Marsala adds a touch of classic elegance to your dinner table. Best of all, it only takes 40 minutes to cook, perfect for a special weeknight dinner. And only one pan to wash 😊.

The sauce, made with chicken, mushrooms, and Marsala wine, is creamy and flavorful. Serve it over pasta to make sure you don’t waste any.

You’ll love this easy dinner recipe any time of year.

plate of finished dish.

One-Pan Chicken Marsala

An absolutely delicious recipe for a classic dinner, everyone loves this dish. Tons of flavor and ready in 40 minutes!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 4 people

Equipment

  • 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

Instructions 

  • Dredge chicken. In a shallow dish, mix together the flour, salt and pepper. Dredge each piece of chicken on both sides and set aside.
    breaded chicken cutlet on plate.
  • Cook chicken. Heat the tablespoon olive oil in a large frying pan over medium heat. Cook the chicken (working in batches if necessary) for 5-6 minutes on both sides until browned. It does not need to be completely cooked through. Transfer the chicken to a plate and set aside.
    pan of cooked chicken cutlets.
  • Cook veggies. Melt the tablespoon of butter over medium heat, add the sliced bella mushrooms and saute for 6-8 minutes. Add the diced onion and garlic to the mushrooms and saute for another 5 minutes, stirring constantly.
    saucepan with mushrooms and onions cooked in butter.
  • Add wine and reduce. Pour in the ½ cup of marsala wine and simmer over medium heat until reduced to half.
    marsala wine cooked down in pan.
  • Add other liquids and thicken. Pour in the chicken stock, heavy cream and sprinkle in the thyme. Stir and simmer over medium heat until slightly thickened, about 3 minutes.
    sauce with cream and chicken stock added.
  • Return chicken to pan and reduce sauce. Add the chicken back into the pan, along with any juices on the plate and simmer until the sauce has reduced to about half.
    chicken marsala before and after reducing sauce.
  • Garnish. Stir in the fresh parsley and serve.
    finished pan of chicken marsala with parsley.

Notes

Best served over linguine, fettuccine or pappardelle pasta. 
Store in the refrigerator for up to 3 days in an airtight container or freeze for up to 3 months.
Reheat with the stove top or microwave, defrost overnight in the fridge before reheating.
Other mushrooms you can use: Button, Crimini, Portobello, Shiitake, Porcini.
Half and half can be used in place of the heavy cream.
plate of chicken marsala on wide noodles.

❤️ Why you’ll love this recipe

  • It’s absolutely delicious. Sweet marsala wine, plenty of fresh herbs, and perfectly balanced flavor make this something you’ll turn to over and over.
  • Quick and easy. (Really!) Ready in just 40 minutes, one pan, and not too much chopping. This dish looks complicated but making it is a breeze.
  • Perfect for entertaining. Serve this dish at your next dinner party and impress your guests with its elegant flavors.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients on marble counter.

Here’s what you’ll need to make this amazing chicken dinner:

  • all-purpose flour
  • salt
  • black pepper
  • chicken breast cutlets
  • olive oil
  • butter
  • sliced Bella mushrooms
  • diced onion
  • garlic 
  • marsala wine
  • chicken stock
  • heavy cream
  • fresh thyme 
  • fresh chopped parsley

🍴Instructions

Step One: Cook Chicken

dredging chicken in flour and cooking.


In a shallow dish, mix together the flour, salt and pepper. Dredge each piece of chicken on both sides and set aside. Heat the 1 tablespoon olive oil in a large frying pan over medium heat. Cook the chicken (working in batches if necessary) for 5-6 minutes on both sides until browned and mostly cooked through. Transfer the chicken to a plate and set aside.

Step Two: Cook the Veggies

mushrooms, onions, and garlic being cooked.

Melt the butter in a pan over medium heat. Add the sliced bella mushrooms and saute for 6-8 minutes. Add the diced onion and garlic to the mushrooms and saute for another 5 minutes, stirring constantly.

Step Three: Make the Sauce

wine and cream added to mushrooms.

Pour in the ½ cup of marsala wine and simmer over medium heat until it reduces by half. Pour in the chicken stock, heavy cream and sprinkle in the thyme. Stir and simmer over medium heat until it thickens.

Step Four: Put it all Together

chicken and mushrooms added to pan.


Put the chicken back in the pan with any juices that came off of it. Cook it over low heat until the sauce has reduced by half. Stir in some fresh parsley and serve.

🥫 Storage instructions

You can store your leftovers in the refrigerator for up to 3 days in an airtight container. If you want to save them for a longer period, you can freeze them for up to 3 months. When you’re ready to eat them again, you can reheat them with the stove top or microwave. If they’re frozen, defrost them overnight in the fridge before reheating.

🔍 FAQs

Can I use chicken thighs instead of chicken breast?

Yes, you can use chicken thighs or even a mixture of both thighs and breasts. You’ll need to pound the thighs thin, and they might need a minute or two more of cooking time.

Can I make this recipe gluten-free?

Yes! Just make sure to use gluten-free flour for dredging the chicken, and check that your chicken stock and marsala wine are gluten-free.

Can I make this if I don’t like mushrooms?

Believe it or not, yes! I hate mushrooms and just don’t eat them. The flavor is still great.

👩🏻‍🍳 Expert tips

To make sure your chicken is cooked through, use a meat thermometer and check that the internal temperature reaches 165 degrees Fahrenheit.

If you don’t have a meat thermometer, cut into the thickest part of the chicken to check if it’s cooked through.

📘 Related Recipes

🍽 Serve it with

A small dinner gathering calls for easy but delicious recipes. Try these too:

close up view of chicken marsala over noodles.
One-Pan Chicken Marsala {The BEST!}

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One Comment

  1. 4 stars
    I rubbed the chicken with salt, garlic powder, onion powder, pepper, and paprika and let it sit for a few minutes before coating it with the flour mixture. My family loved this recipe!! So delicous!