Easy One-Pan Chicken Marsala

Name: One-Pan Chicken Marsala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

If you’re looking for a delicious homemade meal without the fuss, this one-pan chicken marsala is just what you need. It has everything you want in a comforting meal: tender chicken, a smooth sauce with just the right touch of Marsala wine, and plenty of delicious mushrooms.

Plus, it’s fast and easy to make. It only takes 40 minutes, you need one pan, and there’s no need for lots of cutting. Even though it might seem fancy, it’s actually simple to prepare. Whether you enjoy it with pasta, mashed potatoes, or simply some fresh bread to mop up the sauce, this dish is one of those easy dinner recipes for lazy days that you’ll want to add to your regular meal lineup.

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

Cook Time 30

Total Time 40

Serving Size people

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

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.

Since I started making this One-Pan Chicken Marsala, our family meals have gotten a lot better. It’s so flavorful and cozy that it makes even a regular evening feel extra nice. It also comes together in about 40 minutes, and you only need one pan for less clean-up! Plus, it’s flexible. Whether we want it with pasta, mashed potatoes, or just some bread to soak up the sauce, it works. I love that it offers something everyone can enjoy in their preferred way. No fuss or complaints about dinner anymore!

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. If unavailable, you can use dry sherry or white wine, which will still taste great.
Bella mushrooms: Known as baby portobellos, they add a deep, savory taste to the dish. If baby bella mushrooms are hard to find, cremini, shiitake, or button mushrooms are good alternatives.
Fresh thyme: It brings a light, earthy touch to the sauce. If you don’t have fresh thyme, use a third of the amount in dried thyme, or choose rosemary for a different taste.
Heavy cream: This ingredient lends the sauce a smooth, rich consistency. For a lighter version, try half-and-half, though it won’t be as thick or creamy.

The right ingredients are crucial for this recipe’s delicious, unique taste!

Serving Suggestions

Serve this dish with linguine or fettuccine, mashed potatoes, crusty bread, roasted vegetables, steamed asparagus, or a simple green salad. For a delicious drink pairing, consider serving it with this Apple Pear Sangria!

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.

Do I have to use heavy cream?

Not necessarily! If you want to lighten it up, use half-and-half instead of heavy cream. Remember that the sauce won’t be as rich and creamy. You could also use a non-dairy alternative like coconut cream if you need a dairy-free option, but the flavor will be slightly different.

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

No problem! Let your sauce simmer a little longer if it isn’t thickening as expected. You can also stir in a teaspoon of cornstarch mixed with water to help thicken it quickly. Just be sure to stir constantly to avoid any lumps.

Can I make this recipe without mushrooms?

Yes, you can leave out the mushrooms if you’re not a fan or have dietary restrictions. The dish will still be delicious, though the mushrooms add earthy flavor to the sauce. For extra texture, you could replace them with something else, like zucchini or bell peppers.

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 ahead of time?

Yes, you can! Make the recipe as instructed, then let it cool and refrigerate it in an airtight container. When you’re ready to serve, gently reheat it on the stovetop. The sauce may thicken a bit, so you can add a splash of chicken broth to loosen it up.

Can I make this recipe gluten-free?

Yes! 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 serve this at a party?

Definitely! Chicken Marsala is a great dish for a party because it’s easy to make in larger batches, and the sauce can be kept warm on the stove. You can serve it with pasta or mashed potatoes, which pair well with various sides. After enjoying this savory dish, why not finish with Apple Cinnamon Quick Bread?

Storage Instructions

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, and for 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.

Chicken Marsala can also be frozen, though the sauce might change the texture slightly due to the cream. If you’d like to freeze it, let the dish cool, then transfer it to an airtight, freezer-safe container. You can freeze it for up to 3 months.

To reheat, thaw the dish overnight in the refrigerator and gently warm it on the stovetop over low heat, stirring occasionally. If the sauce seems too thick, add a little broth or water to bring it back to the right consistency.

Remember that while the flavors will hold up well, the creamy sauce might separate when frozen and reheated.

This recipe is a straightforward, tasty recipe for any evening. Whether you’re making dinner for your family or friends, it’s an easy option, allowing you to whip up a comforting meal with little work. It’s also flexible enough for different sides like pasta, mashed potatoes, or crusty bread. So, try it out and treat yourself to a satisfying, homemade dinner that you’ll likely turn to again and again for busy evenings or relaxed gatherings.

Easy One-Pan Chicken Marsala