Easy One-Pan Chicken Marsala with Mushrooms
Try this creamy easy one-pot Chicken Marsala recipe with juicy chicken breasts, mushrooms, green onions, and pantry spices. Perfect Italian-inspired dinner with pasta or mashed potatoes.
If you think this dinner is difficult to make, think again. It is incredibly easy to prepare and requires only a few simple ingredients that you may already have in your kitchen. From start to finish, it takes approximately 45 minutes to make completely from scratch. The result is a flavorful and satisfying dish that tastes as if it required much more effort.
This recipe is a versatile option that works beautifully for entertaining guests, serving during holidays, or preparing as a convenient weeknight meal when time is limited. The rich sauce and tender chicken create a restaurant-quality experience at home. If you are looking for additional chicken recipe inspiration, consider trying a Quick and Easy Protein Chicken Burrito Bowl.
Easy One-Pan Chicken Marsala Recipe
Texture: tender, juicy.
Taste: savory, meaty.
Simplicity: easy one-pot recipe. Cook the chicken first, remove the chicken from the pan, then make the sauce.
Meal Type: dinner, meal prep.
Ingredients Needed
- Chicken Breasts (cut into halves) – thinner chicken pieces cook more quickly and evenly. This ensures the meat stays tender and juicy while allowing flavors to absorb more efficiently.
- Oil – used to sear the chicken and produce a golden, flavorful crust. It also prevents sticking and provides a base for sautéing the remaining ingredients.
- All-Purpose Flour – lightly coating the chicken in flour helps with browning and creates a slight crust. The flour also contributes to thickening the sauce later as it combines with the cooking liquids.
- Onion Powder – adds a mild and concentrated onion flavor without the moisture of fresh onions. It enhances the overall savory profile of the dish.
- Butter – adds richness and depth of flavor. Butter also helps to sauté the mushrooms and green onions, contributing to a smooth and silky sauce.
- Mushrooms – they provide earthy umami flavor that pairs perfectly with the wine and creamy sauce.
- Green Onion – adds freshness and a light onion taste that brightens the dish and balances the richness of the sauce.
- Garlic Powder – provides aroma and a subtle garlic note throughout the sauce. It complements the mushrooms and adds an additional layer of savory flavor.
- Marsala Wine – marsala creates the signature deep, slightly nutty, and caramelized flavor that defines this dish.
- Heavy cream – gives the sauce a luxurious, creamy texture.
How to make One-Pan Chicken Marsala
- (Check exact recipe below). Prepare the following ingredients: chicken breasts, oil, flour, salt, garlic powder, onion powder, butter, sliced mushrooms, green onion, Marsala wine, chicken broth, and heavy cream.
- In a large bowl, combine the flour, salt, garlic powder, and onion powder. Dredge each chicken breast in the flour mixture and shake off any excess.
- Heat the oil in a frying pan and cook the chicken until browned on both sides. Remove the chicken from the pan and set aside.
- To make the sauce, add the butter, mushrooms, and green onion to the same pan and cook for a few minutes until softened. Stir in a small amount of flour, salt, and garlic powder, and cook briefly.
- Add the Marsala wine and chicken broth. Cook until the sauce begins to thicken. Return the chicken to the pan and cook for 5 to 9 minutes. Stir in the heavy cream and continue cooking until the sauce is rich and creamy.
Tips to make Creamy Chicken Marsala
- Cut each chicken breast in half horizontally to create thinner pieces, which will help the chicken cook more quickly and evenly.
- If you prefer not to use Marsala wine, you can substitute another dry wine, or replace the wine entirely with additional chicken broth. For the best flavor, consider using homemade chicken broth recipe or chicken stock.
- If the sauce becomes too thick during cooking, add a few tablespoons of extra chicken broth to reach your desired consistency.
- For an even creamier texture, increase the amount of heavy cream according to your preference.
- For the best flavor, do not rush the sauce. After adding the Marsala wine, allow it to simmer for a few minutes before adding the broth. This reduces the wine slightly, intensifies its flavor, and helps create a richer, more well-balanced sauce.
One-Pan Chicken Marsala FAQ’s
Marsala wine provides a rich and distinctive depth of flavor to this dish. It is available in both sweet and dry varieties. Dry Marsala is typically recommended for savory recipes because it enhances the sauce without adding additional sweetness. This recipe uses dry Marsala for a balanced, robust taste. However, some Chicken Marsala variations successfully incorporate sweet Marsala, which creates a slightly richer and more caramel-like sauce. The choice depends on personal preference and the overall flavor profile you want to achieve.
If Marsala wine is not available, several substitutions can still create a delicious sauce. Any dry white wine or dry sherry can serve as a suitable alternative. You can also replace the wine entirely with water or broth, such as chicken, beef, or vegetable broth. When using water as a substitute, consider increasing the seasoning slightly because water does not contribute flavor the way broth does. Taste the sauce as it simmers and adjust the salt and herbs as needed to maintain a rich and satisfying result.
Chicken Marsala is a classic Italian-American dish that originated in Italy, specifically from the region of Sicily, where Marsala wine is produced. It features pan-seared chicken breasts cooked in a rich sauce made with Marsala wine, mushrooms, and sometimes cream. The combination of savory mushrooms, slightly sweet wine, and tender chicken creates a flavorful and comforting dish.
In Italy, it’s typically a simple, rustic meal, often served with pasta, polenta, or bread to soak up the sauce. The dish became popular in the United States as part of Italian-American cuisine, sometimes enriched with cream for a more luxurious sauce.
Yes, traditional Chicken Marsala does contain alcohol because it is made with Marsala wine, a fortified Italian wine. However, most of the alcohol cooks off during simmering, leaving behind the rich, sweet, and slightly nutty flavor of the wine. If you prefer a completely alcohol-free version, you can substitute Marsala wine with extra chicken broth, grape juice, or a mixture of broth and a splash of vinegar to mimic the flavor without the alcohol.
What to serve with Chicken Marsala
Chicken Marsala with mushrooms pairs beautifully with pasta, and you can choose any variety you prefer, including spaghetti, fettuccine, fusilli, or penne. The rich, creamy sauce coats the noodles perfectly, creating a comforting and satisfying dish.
This meal also tastes excellent when served with mashed potatoes or rice, which absorb the sauce nicely. For a hearty and nutritious option, consider serving it with other grains such as barley, buckwheat, or quinoa.
To round out the meal, add a fresh salad for contrast and balance. A Quick Dill Creamy Cucumber Salad or a vibrant Corn Kale Salad complements the savory flavors of the chicken and mushrooms, giving you a complete and well-balanced dinner.
Other Dinner Recipes
- Oven Baked Chicken Thighs
- Sheet Pan lemon Pepper Chicken Thighs
- Oven Baked Fish Basa Fillets
- Cheesy Potato Casserole
- Loaded Cauliflower Casserole
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Easy One-Pan Chicken Marsala with Mushrooms
Ingredients
Chicken
- 2 chicken breasts cut into halves
- 4 Tbsp. oil
- 1/3 cup all-purpose flour
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. salt
Sauce
- 1 Tbsp. butter
- 3 cups mushrooms sliced
- 4 Tbsp. green onion chopped
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1 cup chicken broth
- 1/2 cup marsala wine
- 1 Tbsp. heavy cream
Instructions
Chicken
- Heat oil in a large frying pan.4 Tbsp. oil
- In a large bowl, combine flour, garlic powder, onion powder, and salt, mixing well.1/3 cup all-purpose flour, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. salt
- Dip each chicken piece into the flour mixture, shaking off any excess. Reserve the remaining flour mixture for the sauce.2 chicken breasts
- Place the chicken in the frying pan and cook over medium heat for 2–4 minutes on each side, or until golden brown. Remove the chicken from the pan and set aside.
Sauce
- Melt butter in the same frying pan. Add the sliced mushrooms and green onion, and cook over medium heat for 4–5 minutes, stirring frequently.1 Tbsp. butter, 3 cups mushrooms, 4 Tbsp. green onion
- Stir in 2 tablespoons of the reserved flour (discard the rest), along with salt and garlic powder. Cook over low heat for 30 seconds to 1 minute, stirring constantly.1/2 tsp. salt, 1/4 tsp. garlic powder
- Add the chicken broth and Marsala wine, cover, and simmer on low heat for about 2 minutes, until the sauce begins to thicken.1 cup chicken broth, 1/2 cup marsala wine
- Return the chicken to the pan, cover, and cook on low heat for 5–9 minutes, until the chicken is cooked through.
- Finally, stir in the heavy cream and whisk the sauce until smooth and creamy.1 Tbsp. heavy cream
Notes
- Cut each chicken breast in half horizontally to create thinner pieces, which will help the chicken cook more quickly and evenly.
- If you prefer not to use Marsala wine, you can substitute another dry wine, or replace the wine entirely with additional chicken broth. For the best flavor, consider using homemade chicken broth recipe or chicken stock.
- If the sauce becomes too thick during cooking, add a few tablespoons of extra chicken broth to reach your desired consistency.
- For an even creamier texture, increase the amount of heavy cream according to your preference.
- For the best flavor, do not rush the sauce. After adding the Marsala wine, allow it to simmer for a few minutes before adding the broth. This reduces the wine slightly, intensifies its flavor, and helps create a richer, more well-balanced sauce.
