Transform your weeknight dinners with this quick and easy chicken Marsala recipe. Featuring tender chicken breasts, earthy mushrooms and a rich Marsala wine sauce, this classic Italian-American dish comes together in just 30 minutes.
Chicken Marsala
Making chicken Marsala at home is an experience that’s both simple and rewarding. With its rich, savory flavors, this classic Italian-American dish transforms any weeknight meal into something special. By mastering this recipe, you’ll be able to bring the comforting taste of a restaurant-quality meal right to your own kitchen. While many chicken Marsala recipes feature pasta, this recipe has a healthy twist with whole wheat pasta. Plus, with just a few basic ingredients and 30 minutes, you’ll be sitting down to a plate of tender chicken, earthy mushrooms, and a luscious Marsala wine sauce that’s bound to impress your family or guests.
Chicken Marsala Ingredients
- Whole wheat or multigrain angel hair pasta: In this recipe a lighter, healthier pasta pairs beautifully with the rich Marsala sauce.
- Boneless skinless chicken breast halves: Tender chicken breasts that soak up the flavorful sauce and provide the dish’s hearty base.
- All-purpose flour: This flour coats the chicken to help achieve a golden, slightly crisp exterior when cooked.
- Lemon-pepper seasoning: The lemon and pepper in this seasoning add a zesty kick and balance the rich flavors with a hint of brightness.
- Olive oil: Used for cooking both the chicken and the mushrooms, olive oil adds a smooth, rich flavor.
- Fresh mushrooms, sliced: Earthy mushrooms that soak up the Marsala wine and add a satisfying texture to the dish.
- Garlic clove: Garlic brings a fragrant, savory depth that complements the mushrooms and sauce.
- Dry Marsala wine: The star of the sauce, this wine infuses the dish with its sweet, nutty notes, creating the classic Marsala flavor.
Directions
Step 1: Cook the pasta
Cook the angel hair pasta according to the package directions. Whole wheat or multigrain pasta works best to add a hearty texture that balances the richness of the chicken and sauce. Once cooked, drain and set aside.
Step 2: Prepare the chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to a 1/4-inch thickness using a meat mallet. This ensures that the chicken cooks evenly and remains tender. In a shallow dish, combine the flour, lemon-pepper seasoning and salt. Dredge each chicken piece in the flour mixture, coating it thoroughly.
Step 3: Cook the chicken
In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chicken breasts and cook for four to five minutes on each side, or until they’re golden brown and no longer pink inside. Remove the chicken from the skillet and set it aside.
Step 4: Sauté the mushrooms and garlic
Using the same skillet, add the remaining tablespoon of olive oil and increase the heat to medium-high. Toss in the sliced mushrooms, cooking and stirring them until they’re tender and browned. Add the minced garlic and cook for another minute, allowing the garlic to become fragrant without burning.
Step 5: Make the Marsala sauce
Pour the Marsala wine into the skillet with the mushrooms and garlic. Bring the mixture to a boil, then reduce the heat slightly and let it simmer for five to six minutes. As the wine reduces, it will thicken and intensify in flavor. Stir occasionally, scraping up any browned bits from the bottom of the pan, as these add extra depth to the sauce.
Step 6: Combine and serve
Return the chicken breasts to the skillet, turning them to coat in the Marsala sauce. Let them heat through, absorbing the sauce’s flavors. To serve, plate the pasta first, then top with the chicken and spoon the mushroom Marsala sauce over everything.
Marsala Chicken Recipe Variations
- Make it creamy: Add half a cup of heavy cream to the sauce after the wine has reduced for a richer, creamier version of the dish.
- Add some greens: Stir in a couple of handfuls of fresh spinach during the last minute of cooking the mushrooms to add a healthy, vibrant touch.
- Go gluten-free: Substitute the all-purpose flour with a gluten-free flour blend and switch to a gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- Try it over polenta: Swap the pasta for a bed of creamy polenta for a rustic, hearty alternative that soaks up the Marsala sauce.
How to Store Chicken Marsala
Chicken Marsala stores well, making it ideal for leftovers. Once cooled, keep the chicken and sauce in an airtight container. When reheating, do so gently over low heat in a skillet to maintain the chicken’s tenderness and prevent the sauce from separating.
Can you freeze chicken Marsala?
Yes, you can freeze this recipe. Place the cooled chicken and sauce in a freezer-safe container, leaving space for expansion. Freeze for up to three months. Thaw in the refrigerator overnight before reheating.
How long does chicken Marsala last?
In the fridge, this dish will last for up to three days.
Chicken Marsala Recipe Tips
How do I thicken my chicken Marsala sauce?
To thicken the sauce, let it simmer uncovered until it reduces to your desired consistency. You can also add a teaspoon of cornstarch mixed with cold water if you prefer a thicker sauce.
What should I serve with chicken Marsala?
Besides pasta, this dish pairs well with roasted vegetables, mashed potatoes, or a side of crusty bread to soak up the sauce.
Can I use a different type of wine for chicken Marsala?
While Marsala wine is traditional, a dry sherry or Madeira can be used in a pinch, though the flavor will vary slightly.
What type of mushrooms work best for chicken Marsala?
Cremini or baby Bella mushrooms are ideal, but you can use button mushrooms or even a mix of wild mushrooms for a more robust flavor.
Speedy Chicken Marsala
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 8 ounces uncooked whole wheat or multigrain angel hair pasta
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1/4 cup all-purpose flour
- 1 teaspoon lemon-pepper seasoning
- 1/2 teaspoon salt
- 2 tablespoons olive oil, divided
- 4 cups sliced fresh mushrooms
- 1 garlic clove, minced
- 1 cup dry Marsala wine
Directions
- Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a bowl or shallow dish, mix the flour, lemon pepper and salt. Add chicken, 1 piece at a time, and turn to coat.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan.
- In the same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through.
- Drain pasta; serve with chicken mixture.
Nutrition Facts
1 serving: 493 calories, 11g fat (2g saturated fat), 78mg cholesterol, 279mg sodium, 50g carbohydrate (4g sugars, 7g fiber), 40g protein.
This is one of my favorite dishes to order in restaurants, so I created a version that I could make in a flash on a weeknight at home. —Trisha Kruse, Eagle, Idaho
Recipe Creator
Community Cook
