About this Recipe

By: Rachel

I am forever searching for weeknight meals that are satisfying and delicious, yet come together quickly using ingredients I usually have on hand. Chicken Marsala is a perfect example, with seared chicken in a decadent wine sauce that couldn’t be easier to make.

Easy Chicken Marsala with Mushrooms

It doesn’t hurt that it has plenty of mushrooms—one of my favorite things. But if you don’t like mushrooms, you can add more shallots, or substitute another vegetable you prefer. The beautifully thick and savory sauce loves starch, so I always serve Chicken Marsala with pasta, plenty of steamed rice, or mashed potatoes. Sometimes I even go for my favorite Duck Fat Melting Potatoes.

A Chicken Marsala Recipe That Works Any Night of the Week

Even better, this Chicken Marsala recipe comes together in just 40 minutes and only requires one pan. That means minimal cleanup and more time to relax after dinner—something we can all appreciate on a busy weeknight. Whether you’re cooking for yourself or a full table, it’s an easy win that doesn’t skimp on comfort or flavor. The rich sauce, golden-browned chicken, and earthy mushrooms make it feel like something you’d get at a restaurant, without the hassle.

Next-Day Chicken Marsala? Yes, Please

I admit that I’m always not the biggest fan of leftovers—so often, they just do not taste as nice as when the food was freshly-made. However, thanks to the hearty sauce, Chicken Marsala reheats beautifully and never dries out, making it an ideal dish to enjoy for the rest of the week (assuming it lasts that long!)

Chicken Marsala

With beautifully-browned chicken, hearty mushrooms,and a savory sauce that loves potatoes, rice, or pasta, this Chicken Marsala is a weeknight win.

Print Recipe

Meal Type Main Dish

Servings 6

Ingredients

½ cup flour
Kosher salt and freshly-ground black pepper
6 boneless, skinless chicken thighs or 6 portions thinly-sliced chicken breast
1 tablespoon olive oil
4 tablespoons butter, divided
1 medium shallot (or substitute a small onion), thinly sliced
8 ounces baby bella or cremini mushrooms, sliced
¾ cup (175mL) dry Marsala wine
¾ cup (175mL) chicken stock
½ cup (112g) sour cream, warmed orat room temperature
Minced parsley, for garnish

Step by Step Instructions

Step 1
Combine the flour, ½ teaspoon salt, and several grinds black pepper in a shallow dish. Coat the chicken well on all sides, shaking off any excess, and set aside.
Step 2
Add the olive oil and 2 tablespoons butter to a large, heavy skillet, and heat over medium-high until hot. Have an empty platter ready to go next to your burner.
Add the chicken to the hot pan and sear until well-browned on both sides (it does not need to be fully cooked through). You may need to do this in batches. As you finish each piece, transfer it to the waiting platter.
Step 3
Add the remaining butter to the pan, along with the shallot and mushrooms. Toss briefly to coat the vegetables in butter. Season generously with kosher salt and black pepper and cook, undisturbed, for 3 minutes.
Toss and allow to cook undisturbed for another 3 minutes, to allow the mushrooms to brown properly.
Step 4
Pour in the Marsala wine and allow to reduce by about half. Add the chicken stock, along with the chicken and its juices. Simmer until the chicken is cooked through, around 10-12 minutes.
Turn the heat to medium-low, and whisk in the sour cream. Serve immediately, garnishing each serving with fresh parsley.

Beverage Pairing

By: Olivia

With its great savory flavors and luxurious sauce, this dish calls for a wine pairing with bright acidity and low-to-medium body to provide balance. Pinot Noir and Barbera d’Asti are excellent red wines that will stand on their own without being overpowering. For white wine, consider Sauvignon Blanc, Chenin Blanc, or Chablis for brightness!