Classic Chicken Marsala Recipe

Classic Chicken Marsala Recipe

Hello all – if you’re anything like me, you’re slowly working your way up to warm, cozy dinners as we dig into September. I can’t believe it’s the last official day of summer right now! So whether we want it to be here or not, Fall has arrived. I was craving something savoury, particularly something with mushrooms, a few days back. That’s when I decided to make the simple, yet classic, dish of Chicken Marsala. It’s one of those meals you can easily make for a weeknight or even whip it out for a weekend dinner party.

Chicken marsala is so delicious because the mushrooms it’s topped with are earthy and tender. And I also love topping my chicken with a sauce because well, who loves boring plain chicken? Marsala sauce is mild but a tad sweet so it balances out the neutral flavors from the chicken and mushrooms. aka its the perfect way to finish off the meal.

I say that it can be used for any type of dinner because it’s so versatile. Here’s a long list of ways to enjoy this chicken (and believe me it’s not comprehensive!):

  • With roasted potatoes on the side (How I chose to enjoy this time)… oven at 425, sea salt, evoo and bake mini potatoes for 25 minutes
  • lighten it up with a side salad
  • pour it over some linguine pasta
  • over mashed potatoes or cauliflower or sweet potatoes or parnsips…you get the idea (a mashed vegetable you like!)
  • over long grain wild rice
  • as part of an Italian “buffet” style dinner – make a salad, offer some dinner rolls, baked ziti, this chicken marsala, and some meatballs and your big sunday supper is made!
  • over sauteed spinach

I could go on and on but I think you understand where I’m coming from. I only made this recipe for 2 people, but you can easily double or triple the recipe to cook up however much you need! I’ll get to the recipe now….

…all for the love of the dish


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Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 2


  • 2 large chicken breasts
  • 8oz sliced mushrooms
  • 1/2 small onion, sliced
  • 1/3 cup Marsala wine
  • 1/2 cup reduced sodium chicken broth
  • 1/4 cup flour for coating chicken
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 tbsp flour for sauce
  • Salt and pepper


  1. Heat olive oil in a large sauté pan over medium-high heat. Meanwhile, season 1/4 cup flour with salt and pepper and pour onto a plate. Lay chicken in flour mixture, turning to lightly coat both sides.
  2. Add chicken to sauté pan and cook until mostly cooked through, about 4 minutes per side. Remove from pan and set aside.
  3. Clean out pan. Add back over medium heat. Add butter and let melt. Then add mushrooms and onions. Sauté about 3-4 minutes and season with salt and pepper.
  4. Add in 1 tbsp flour and mix well into mushroom mixture.
  5. Pour in Marsala wine and let cook down for about 2 minutes. Add chicken broth. Season with salt and pepper if needed to your taste.
  6. Turn heat slightly higher, add back chicken and simmer for 5 minutes or until sauce has thickened and chicken is fully cooked through.
  7. Serve!
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