Best Chicken Marsala

5 from 3 votes

Perfect for a busy weeknight, chicken Marsala is easy to make in just a single skillet and reheats really well for another dinner later in the week.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American, Italian

Keyword: Chicken Marsala Recipe

Servings:

Calories: 694kcal

⅓ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
6 thin chicken filets/cutlets or two large chicken breasts cut lengthwise in half
2 tablespoons olive oil
¼ cup unsalted butter
2 cups brown mushrooms sliced
¼ cup shallots finely chopped
3 teaspoons garlic minced
1 cup chicken broth low sodium
¾ cup dry marsala wine
½ cup heavy cream 33%
1 tablespoon fresh thyme chopped
1 tablespoon fresh parsley chopped

In a large sealable food storage bag, shake together flour, salt, and pepper. Place chicken filets, one at a time, into bag and shake well to fully coat.
Heat olive oil and butter over medium-high heat in a 13-inch frying pan.
Cook chicken until the internal temperature of 165°F is reached. Remove chicken from pan and set aside for now.
In the same pan with leftover butter and oil, add the sliced mushrooms, shallots, and garlic. Cook over medium-high heat until mushrooms are browned and soft, about 2 to 3 minutes.
Pour in chicken broth and wine. Cook over low-medium heat until the liquid appears to be cooked down to half the volume, 12 to 15 minutes.
Stir in heavy cream and thyme. Add chicken back in and simmer over low heat 7 to 10 minutes until sauce thickens.
Sprinkle fresh parsley over top before serving.

When you add Marsala wine, scrape up those flavorful brown bits from the pan. This adds depth to your sauce.