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Serving plate of chicken marsala garnished with fresh parsley.

Easy Chicken Marsala Recipe

Chicken breasts are smothered in a rich and savory mushroom marsala gravy in this easy Chicken Marsala recipe, and it's weeknight friendly!
5 from 6 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 550kcal
Author: Dana Sandonato

Ingredients

For the chicken:

  • 2 chicken breasts, sliced in half lengthwise, then pounded flat Or 4 thin chicken cutlets
  • Sea salt and cracked black pepper
  • 1/2 cup all purpose flour
  • 1 tsp garlic powder
  • 3 TBSP unsalted butter, divded
  • 2 TBSP olive oil, divided

For the Marsala sauce:

  • 1 TBSP unsalted butter
  • 8 oz Baby bella mushrooms
  • 1 shallot, thinly sliced
  • 3 cloves of garlic, smashed and minced
  • 3/4 cup Marsala wine
  • 1 cup beef broth
  • 1 TBSP all purpose flour
  • 1 tsp Better Than Bouillon beef base (optional)
  • 1 tsp balsamic vinegar
  • 3/4 cup heavy cream
  • Fresh chopped parsley, for garnish

Instructions

  • In a shallow pan or dish, mix together the flour and garlic salt. Season the chicken with salt and pepper, and then dredge the breasts in the flour mixture; set them aside.
  • Heat 2 tablespoons of butter in a large skillet over medium-high heat. When the butter is half melted, add a tablespoon of olive oil.
  • Transfer two of the chicken breasts to the skillet and cook them until they're golden brown—about 3-4 minutes per side. Transfer them to a paper towel-lined plate and repeat this step with the other two chicken breasts.
  • Add another tablespoon of butter to the pan, let it melt, and scrape up those pan bits—these will give the gravy a ton of extra flavor.
  • Add the mushrooms and shallots to the pan and sauté them until the mushrooms are tender—about 5 minutes. Then add the garlic and sauté for about a minute.
  • Pour the marsala wine into the pan, then add the balsamic vinegar, broth, and a dollop of that beef base; simmer until it's thickened and is reduced by about half, stirring occasionally. This should only take about 5 minutes.
  • Stir the cream into the sauce and pop the chicken back into the pan. Smother it with the sauce and simmer until the sauce has thickened a bit, about 3 minutes.
  • Garnish with fresh chopped parsley and serve!

Nutrition

Serving: 1g | Calories: 550kcal | Carbohydrates: 23g | Protein: 37g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 174mg | Sodium: 597mg | Fiber: 2g | Sugar: 4g