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.
One-Pan Chicken Marsala
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
Nutrition
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!
I’m sure you’ll enjoy it as much as I do!
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.
Troubleshooting and Help
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.
Just let your sauce simmer a little longer if it isn’t thickening as expected. It will get there!
Yes, you can leave out the mushrooms if you’re not a fan. I’d just double up the onion.
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.
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.
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.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
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!