One-Pan Chicken Marsala

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4 from 1 vote

An absolutely delicious recipe for a classic dinner, everyone loves this dish. Tons of flavor and ready in 40 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Italian- American

Keyword: Winter

Servings: people

Calories: 424kcal

Author: Katie

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.

Nutrition