Easy Chicken Marsala Recipe

This 30-Minute EASY Chicken Marsala recipe is perfect for a quick weeknight dinner, but it’s also elegant enough to serve at a dinner party. The delicious marsala wine, bacon, butter sauce will have you licking your plate!

For a creamy chicken marsala, be sure to try my Chicken Marsala with Mustard Mascarpone Sauce too!

What is Chicken Marsala? 

Chicken Marsala is a traditional Italian dish that’s simple to prepare and amazingly delicious! Most likely originated from Sicily, where Marsala wine is made, this dish has a creamy sauce that’s got a hint of sweetness from the marsala, a smoky-richness from the bacon, and lots of umami-goodness from the wild mushrooms.

And all this decadence can be yours in just 30-minutes!

What mushrooms to use? 

• Any of your favorite mushrooms will work in this recipe. I tend to use standard cremini or button mushrooms, but portobellos, chanterelles, oyster mushrooms, and shitakes are all great options! 

Is Chicken Marsala made with sweet or dry Marsala? 

• Dry marsala is preferred in this recipe, but sweet will also work if that is all you have on hand. I’ve used both with great success. 

How to make Chicken Marsala easy: 

Make cutlets:

Use chicken cutlets, or create thin cutlets by cutting a chicken breast in half, horizontally, and then pounding each half thin using a meat mallet. Don’t be intimidated here. Just place your chicken between two sheets of plastic wrap and flatten the breasts out to about 1/4 inch-thickness.

Dredge in flour:

Then comes the flour dredging. This is what helps get those chicken cutlets nice and golden and a bit crispy on the outside. To “dredge,” pour the flour into a shallow dish and dip each chicken breast into the flour, shaking off any excess flour and gently coating each of them in the mixture.

Pan fry:

Fry those chicken cutlets up until they’re golden brown and then tent them under some foil to keep them warm while you prepare the marsala sauce.

It all starts with the bacon. I let it sizzle away in the same skillet that we used for the chicken, just for a couple minutes until it releases some of its fat, then I throw in the mushrooms and let them get nice a golden brown. Be sure not to salt the mushrooms until the end, otherwise, they won’t turn that beautiful golden brown color.

Add flavor:

Then we add in the marsala, a bit of bone broth or chicken stock, and a couple pats of butter for good measure. Swirl it all around and then add the chicken back to the pan, spooning the sauce over the top. 

What is served with Chicken Marsala? 

• I tend to serve this easy Chicken Marsala up with some instant pot rice. It’s also great served alongside some buttered egg noodles or mashed potatoes. On the side, I’ll either serve some roasted brussels sprouts or this fennel & celery salad. But, the most important accompaniment (as always) is the wine!

Which wine goes with Chicken Marsala?

• Pinot Noir. It’s hint of earthiness was amazing with the wild mushrooms, but it’s backbone of dark fruits paired so well with that lightly sweet marsala wine sauce, and with a bright acidity, it was able to stand up nicely to the rich, bacon-flecked sauce. 

If you loved this homemade Easy Chicken Marsala I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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More 30 minute dinner recipes:

• 30 Minute Easy Chicken Piccata
• 30-Minute Thai Beef Stir Fry with Basil & Chiles
• 30 Minute Easy Shrimp Piccata
• 30 Minute Pork Piccata
• 30-Minute Thai Mushroom Salad {VEGAN}
• 30-Minute Tomato Bisque Soup
• 30-Minute Zucchini Pizza Boats

Easy Chicken Marsala Recipe

30 Minute Easy Chicken Marsala

30 Minute Easy Chicken Marsala is perfect for a quick weeknight dinner, but it’s also elegant enough to serve at a dinner party. The Marsala wine, bacon, butter sauce will have you licking your plate!

3.3 from 10 votes

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 people

Created by Platings and Pairings

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Ingredients

• ▢ 2 boneless, skinless chicken breasts (cut in half horizontally and pounded ¼-inch thick)
• ▢ ½ cup all-purpose flour (for dredging)
• ▢ Kosher salt and freshly ground black pepper
• ▢ 3 Tablespoons extra-virgin olive oil
• ▢ 2 slices thick cut bacon (cut into 1-inch pieces)
• ▢ 8 ounces mushrooms (stemmed and halved (about 2 cups) (button, cremini, chanterelle, oyster and shitake are great options))
• ▢ 1/2 cup dry Marsala wine (sweet will also work)
• ▢ 1/2 cup bone broth (or chicken stock)
• ▢ 2 Tablespoons unsalted butter
• ▢ 2 Tablespoons chopped flat-leaf parsley

Instructions

• Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.
• In a large frying pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken. Place that chicken under your foil tent as well.
• Lower the heat to medium and add the bacon to the pan, saute for a couple minutes to render out some of the fat, then add the mushrooms to the pan. Saute until brown and liquid has evaporated. Season with salt and pepper.
• Add Marsala to the pan and boil for about 30 seconds, then add the chicken stock and let it reduce slightly, for about a minute. Stir in the butter and return the chicken to the pan. Season with salt and pepper, to taste and sprinkle with chopped parsley. Serve.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 468kcal | Carbohydrates: 18g | Protein: 30g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 268mg | Potassium: 678mg | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 2.6mg | Calcium: 6mg | Iron: 1.6mg

 This post was originally published in 2014. It was updated in 2021 with new photographs and information. The recipe remains the same. Enjoy!