This easy, one-pot chicken marsala is truly the best dinner ever! It’s made in less than 30 minutes! Whip up this easy dinner and enjoy rich mushroom marsala cream sauce on top of seared, flavorful chicken. I like to serve it over a bed of egg noodles with fresh bread and some sort of cooked vegetable. It’s a meal your family or guests will enjoy!
What Is Chicken Marsala?
Chicken Marsala is a popular Italian-American dish of golden pan-fried chicken and mushrooms in a rich Marsala wine sauce. It’s a classic restaurant dish, but it is also really easy to make at home
Chicken Marsala can be served over noodles, rice, or just the chicken and sauce. But trust me, the wine sauce is so creamy and wonderful, you’ll at least want a slice of bread to soak it up!
Above all, this dish is totally delicious and one I know you will want to make again and again!
What is Marsala Wine?
Marsala wine is a fortified wine made in Sicily. Marsala is most commonly used in cooking to create nutty, rich caramelized sauces. It’s an amazing addition to the chef’s kitchen.
You can buy Marsala Wine at your State Liquor Store. I have found that it’s usually in a cooking wine section near the Midera and other cooking wines.
Don’t feel like you have to buy the most expensive brand and bottle. Any marsala will work for this recipe, it’s going to add a delicious flavor!
What Do I Need To Make One-Pot Chicken Marsala?
Chicken Marsala doesn’t require a ton of ingredients, and you get a delicious and flavorful meal in the end! This is one of those recipes that tastes elevated and like you’ve been cooking all day, but really it’s rather simple to throw together!
You’ll Need:
- Chicken breasts
- Flour
- Mushrooms
- Garlic
- Marsala Wine
- Chicken Broth
- Butter
- Olive Oil
- Italian Seasoning
- Salt & Pepper
- Cornstarch
What To Serve With Chicken Marsala
This Marsala recipe makes such a delicious creamy sauce. I like to serve this recipe over pasta. My favorite is egg noodles.
However, you can also serve this recipe over mashed potatoes or rice, or you can even keep it lower in calories and enjoy it over cauliflower rice or zucchini noodles!
In addition, we like to serve this with some sort of cooked vegetable or side salad to make it a complete meal! I also love having some fresh bread nearby, to soak up every last drop of that creamy wine sauce!
After you’ve finished eating, you can store any leftovers and extras in an airtight container in the fridge for up to a week.
You May Also Like
If you are looking for other elevated dinner dishes, you should give one of the following recipes a try! However, don’t feel limited to this list! Feel free to browse the blog for all my yummy recipes.
Pork Tenderloin with Rosemary White Wine Sauce
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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One-Pot Chicken Marsala
The most delicious, easy one-pot chicken marsala! It tastes like you've been cooking all day, but it's ready in 30 minutes!
Ingredients
- 4-5 chicken breasts sliced thin or pounded flat
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon Italian season
- 2 Tablespoon olive oil
- 3 Tablespoon butter (divided)
- 1-2 cloves fresh garlic chopped
- 2 cups sliced mushrooms
- 2 cups chicken broth
- 1 cup marsala wine
Instructions
- In a large bowl, mix flour, salt, black pepper, and Italian seasoning. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
- Heat the olive oil and two tablespoon butter in a large skillet over medium-high heat. Arrange the coated chicken in the skillet and cook until the chicken is no longer pink inside (165°F) and golden brown outside, 5 to 8 minutes per side. Remove the chicken and drain on a paper towel-lined plate.
- Melt the remaining one tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
- Add cornstarch to thicken the sauce if needed.
- Transfer the chicken back to the skillet and spoon sauce over the chicken breast. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low and simmer until the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over egg noodles, orzo pasta, rice, or mashed potatoes.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 450Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 122mgSodium: 1232mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 42g
