Easy Chicken Marsala
If you love chicken and mushrooms, you’ve got to try my Easy Chicken Marsala recipe. It comes together in under 40 minutes and tastes amazing.
This satisfying meal is loaded with tender chicken, meaty mushrooms and simple sauce. If you love simple chicken recipes, try my One Pan Creamy Pesto Chicken or this Skillet Chicken with Mushroom Gravy.
Why You’ll Love This Recipe
- Loaded with flavor. This recipe is made from fresh ingredients and is loaded with flavor.
- High-quality chicken. Smart Chicken’s products are the best on the market. Organic Smart Chickens are exclusively fed a certified organic, certified non-GMO diet, and are never given antibiotics, hormones, or animal by-products.
- Humanely handled. Every chicken is free to roam, with access to outdoor pastures. Smart Chicken is USDA Process Verified as pure air chilled, without added water and are hand-trimmed for your convenience
This recipe was sponsored by Smart Chicken. While I was compensated for my time, all opinions are my own.
Recipe Ingredients
- Smart Chicken – For this recipe, you’ll need one pound of Smart Chicken’s chicken breasts. Butterfly the breasts into four thin cutlets.
- Breading – Combine AP flour, kosher salt, and cracked black pepper in a small bowl. Coat the chicken cutlets in the mixture.
- Fats – You will need olive oil and butter for this recipe.
- Shallots – This recipe calls for finely diced shallots.
- Garlic – This recipe calls for minced garlic.
- Herbs – This recipe calls for two to three sprigs of fresh thyme.
- Seasonings – Season with kosher salt and cracked black pepper.
- Mushrooms – For this recipe, I used baby Bella mushrooms. Option to use pre-sliced or quartered whole mushrooms.
- Broth – You’ll need low sodium chicken broth for this recipe.
- Marsala Wine – Be sure to use marsala cooking wine in this recipe.
Variations
Make it a meal. Serve this chicken marsala recipe over egg noodles, creamy mashed potatoes or Lebanese orzo rice. For a lighter option try mashed cauliflower gratin.
Swap the mushrooms. Option to use any variety of mushrooms you enjoy most. Baby bella mushrooms are heartier and hold up nicely in this recipe. That said, oyster mushrooms would work well too.
How to Make Easy Chicken Marsala
Step 1: Butterfly the chicken into four thin cutlets.
Step 2: Dredge through flour, kosher salt and cracked black pepper.
Step 3: Heat oil in a pan and saute the chicken cutlets. Internal temp should reach 165 degrees Fahrenheit to ensure doneness.
Step 4: Remove the chicken. In the same pan, add the mushrooms. Lightly season and saute.
Step 5: Next, add the butter, finely diced shallots, minced garlic, and fresh thyme. Saute.
Step 6: Deglaze with marsala wine. Reduce wine by half.
Step 7: Reduce heat and add the low sodium chicken broth. Simmer over medium heat until the sauce begins to thicken.
Step 8: Nestle the chicken and any juices back into the sauce and let it warm up. Remove the thyme stems. Serve hot.
Storage
- Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat any leftovers in the microwave until warmed throughout.
Frequently Asked Questions
Best enjoyed immediately. Hot from the pan.
Reduce the heat on the pan and add a splash more low sodium chicken broth to thin it out.
Other Chicken Recipes to Consider Trying
Easy Chicken Marsala
Equipment
- 1 large saute pan
Ingredients
- 1 lb. chicken breasts, Smart Chicken butterflied, 4 cutlets
- 2 tablespoons AP flour
- kosher salt, to season
- cracked black pepper, to season
- 2 tablespoons olive oil, or avocado oil
- 8 ounces baby bella mushrooms, washed and dried, sliced or quartered
- 2 tablespoons butter
- ⅓ cup shallots, finely diced
- 2 teaspoons garlic, minced, about 2-3 cloves
- 2-3 sprigs fresh thyme
- ⅓ cup dry marsala cooking wine
- ⅓ cup low sodium chicken broth
Instructions
Prep the Chicken
- Butterfly your chicken breasts into four thin cutlets.Grab a plate and combine the AP flour, a pinch of kosher salt and a few turns of cracked black pepper. Dust the cutlets in the flour mixture making sure they’re well coated. Heat a saute pan over medium high heat. Add olive oil. Once the oil is hot but not smoking, saute the chicken cutlets until they are cooked through and golden brown. Roughly 4-5 minutes per side. Remove the chicken from the pan.Cooking time will vary based on the thickness of your cutlets. The internal temp should reach 165 degrees Fahrenheit to ensure doneness.
Make the Pan Sauce
- In the same pan, add the mushrooms. Sauté the mushrooms until they begin to lightly brown. Season lightly with kosher salt and cracked black pepper. Next, add the butter, finely diced shallots, minced garlic, and fresh thyme. Saute.
- Once the shallots are translucent, deglaze the pan with the marsala wine. Let the wine reduce by half then add the low sodium chicken broth. Reduce the heat to a simmer. Scrape up any crispy pieces from the bottom of the pan. Once the sauce begins to thicken add the chicken back in.
Assemble
- Nestle the chicken and any juices back into the sauce and let it warm up. Remove the thyme. Serve hot.
2 Comments on “Easy Chicken Marsala”
This recipe is FAB! I am a mushroom lover and man this didn’t disappoint. It’s better than most Chicken Marsala I’ve had at restaurants!!
I just made this for dinner tonight and I had to get on here to say make this right now! I can’t wait for my leftovers tomorrow.