Chicken Marsala

4.50 from 38 votes

This is the ultimate restaurant quality Chicken Marsala made in one skillet. Golden pan fried chicken nestled in a rich, glossy mushroom and wine sauce. It is elegant enough for guests but fast enough for a busy Tuesday night.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian

Keyword: chicken marsala

Servings:

Calories: 610kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

1 pound chicken breasts boneless and skinless
1 cup all-purpose flour for dredging chicken
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic minced
4 slices Prosciutto chopped
4 ounces cremini mushrooms sliced
1 tablespoon all-purpose flour
¾ cup dry Marsala wine
½ cup chicken broth low sodium
¾ cup heavy cream optional
parsley for garnish

US Customary - Metric

Instructions

If you're using 2 large chicken breasts, cut them in half lengthwise, no need to pound them thinner. If using smaller breasts, place the chicken breasts in between plastic wrap and pound them with a meat mallet so that they're about ½ inch in thickness. Make sure not to break the meat.
Combine flour, salt, and pepper in a shallow bowl. Coat chicken pieces in the flour and shake off any excess.
In a large skillet heat 1 tablespoon of olive oil with 1 tablespoon butter. Add the chicken to the skillet, and cook until they starts to brown, about 3 minutes per side. Remove to a plate.
In the same skillet add the remaining tablespoon of olive oil. Add garlic and prosciutto and cook for about a minute. Add mushrooms and cook for 2 minutes or until they start to brown slightly.
Sprinkle 1 tablespoon of flour over the mushrooms and stir. Add the wine, chicken broth and oregano to the skillet and stir and make sure you scrape the bottom of the pan. Stir in the heavy cream, if using. Taste the sauce and adjust with salt and pepper as needed. Let the sauce simmer for about 3 minutes. The sauce will start to thicken a little.
Return the chicken and any juices from the plate to the skillet. Simmer for 5 more minutes until the sauce is glossy and the chicken is cooked through. Garnish with fresh parsley and serve immediately over pasta or mashed potatoes.

Video

Notes

The Wine: Make sure you use Dry Marsala. Sweet Marsala is for dessert and will make this dish far too sugary. If you cannot find Marsala, a dry Sherry is the best substitute.
The Chicken: Pounding the chicken to an even thickness is the most important step for juiciness. It ensures the edges do not dry out while the center cooks.
The Mushrooms: Cremini mushrooms (baby bellas) provide much more flavor and a better texture than white button mushrooms.
Make it Lighter: You can omit the heavy cream entirely for a more traditional, wine forward sauce. It will be less silky but still delicious.
Leftovers: This recipe keeps beautifully in the fridge for up to 5 days. Reheat gently on the stove with a splash of broth to bring the sauce back to its original consistency.

Nutrition