Easy Chicken Marsala (30 Minute Meal)

Chicken marsala is a one pot, 30 minute meal made with golden brown chicken cutlets, savory mushrooms and a rich marsala wine sauce that is every bit as tasty as an restaurant version!

Chicken marsala is a one pot, 30 minute meal made with golden brown pan fried chicken cutlets, savory mushrooms and a rich marsala wine sauce! #chickenmarsala #italian #chickendinner #chicken #onepot #onepan #30minutemeal #easyrecipe


Looking for other great one pot recipes?  Try my chicken stroganoff, chicken parmesan pasta, chicken and dirty rice, or cheesesteak pasta!

How many of you have ordered chicken Marsala from a restaurant before?  The chicken is thin, crispy around the edges, and coated in a luxuriously flavorful sauce.  And of course, the mushrooms!!  Mmmm, the mushrooms.  While the basics of the recipe are very similar across all versions, the sauce can vary from creamy to dark.  For this version, I chose to keep the sauce dark and rich, but feel free to add a splash of cream to lighten it up if you’d like!

It’s noooooo secret that mushrooms and I go wayyyy back.  I LOVE them.  From slow cooked, boldly roasted, or stuffed… I can’t seem to get enough!

Chicken marsala in skillet with asparagus

I love that chicken Marsala is a one-pot dish… easy cleanup!!


Marsala wine is a fortified wine that can be found in grocery stores.  There are two main kinds; sweet and dry.  Since chicken marsala is a savory dish, dry is definitely recommended.  If you’ve never had marsala wine before, it’s very deep in flavor, and won’t disappoint in this dish!


If you don’t have or can’t find marsala wine, my favorite substitution is Madeira wine, or even a nice dry white wine.  However, if you don’t want to use any alcohol at all, you can use an equal amount of beef broth or stock, but bear in mind, this won’t have the same classic flavor.

Asparagus isn’t a traditional part of the dish, but since it’s in season right now, I couldn’t resist grabbing some when I was at the store.  It looked so vibrant!  I like to blanch mine in boiling water for a few minutes, then shock it in an ice bath.  Then I just chopped it and tossed it right into the pan with the chicken Marsala for some great flavor, not to mention great color 🙂

Chicken marsala with rich mushroom sauce in pan


  1. Use quality ingredients!  This recipe doesn’t have a long ingredient list, so each ingredient needs to be amazing.  Remember, quality doesn’t have to equal expensive.
  2. Either slice chicken breasts in half (horizontally) into thinner pieces, or pound them until they are about 1/2 inch thick.  Not only does this help make this a 30 minute meal by allowing the chicken to cook through quickly, but it also ensures that each bite isn’t all chicken and nothing else.
  3. Don’t be afraid of those browned bits on the bottom of your pan after cooking the chicken.  Those bits = TONS of flavor.  Just use a wooden spoon to gently scrape the bottom of the pan as the mushrooms and onion are cooking.

While it may look fancy, this is a meal that’s perfect for a busy weeknight!  Just 30 minutes is all it takes, and you could be sitting down to this amazing meal.

Chicken marsala on white plate with mushrooms



  1. The flour used is for not only making the chicken nice and crispy, but for thickening the sauce as it cooks.
  2. Use a combination of olive oil and butter when cooking the chicken.  The olive oil ensures the butter doesn’t burn, and the butter lends amazing richness and flavor to the dish.
  3. To save yourself some time, some grocery stores offer “thin cut” chicken, or chicken cutlets.  These are a great option since they don’t need any slicing or pounding to be nice and thin.
  4. Use any combination of mushrooms you like.  I’ve used all cremini (or baby portobello), all white button, and a combination of both.

Easy Chicken Marsala (30 Minute Meal)

This easy chicken Marsala dish takes just 30 minutes to make! 
4.96 from 22 votes
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings
Calories: 562
Recipe Author The Chunky Chef


  • 4 chicken breasts sliced horizontally or pounded until 1/2" thick
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup + 1 Tbsp. all-purpose flour
  • 5 Tbsp olive oil , divided
  • 3 tbsp unsalted butter , divided
  • 8 oz white button mushrooms sliced
  • 8 oz cremini mushrooms sliced
  • 2 Tbsp shallots (or your favorite onion) minced
  • 2 cloves garlic minced
  • 2/3 cup dry Marsala wine
  • 2/3 cup beef stock
  • sprig of fresh thyme (optional)
  • Fresh parsley minced, for garnish


  • To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.
  • Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.
  • Cook chicken about 3-4 minutes per side, until golden.
  • Transfer chicken to a plate and set aside.
  • Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.
  • Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.
  • Remove mushrooms to plate with the chicken and set aside.
  • Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.
  • Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.
  • Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.
  • Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.
  • Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there!
  • Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes.
  • Stir and spoon sauce over chicken.
  • Garnish with parsley if desired and serve.



1. Recipe adapted slightly from Saveur
2. Can be served over pasta, mashed potatoes, rice, quinoa, veggies, whatever you'd like.
3. If you want asparagus in your recipe, like in my photos, here are those instructions:
  • Blanch asparagus in boiling water for about 2 minutes, then shock them in a bowl of ice water.
  • Dry asparagus on paper towels, then add them to the pan when you cover it and cook it the last two minutes.
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Chicken marsala is a one pot, 30 minute meal made with golden brown pan fried chicken cutlets, savory mushrooms and a rich marsala wine sauce! #chickenmarsala #italian #chickendinner #chicken #onepot #onepan #30minutemeal #easyrecipe

Easy Chicken Marsala | This easy chicken Marsala dish takes just 30 minutes to make! Classically savory and flavorful, this is one dish you'll love to cook time and time again! | http://thechunkychef.com
Easy Chicken Marsala | This easy chicken Marsala dish takes just 30 minutes to make! Classically savory and flavorful, this is one dish you'll love to cook time and time again! | http://thechunkychef.com

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46 comments on “Easy Chicken Marsala (30 Minute Meal)”

  1. It sure seems like a lot of ingredients and work. I decided KFC is quicker and much easier. KFC is not the same but it is finger lick’n good.

  2. Never though chicken masala could look so delicious 🙂

  3. A couple changes based on what i had on hand, except, no salt added, no flour added.

    Blanched green beans cut 1″ added, handful pea pods added. Used sweet minced onions, Used un-flattened skinless boneless chicken thighs, I got my hammer out to flatten chicken, but was to hungry, used chicken broth. Used oyster and enoki mushrooms. Cooked in very hot wok with butter and olive oil.

    Cooked onions and garlic, moved to bowl
    Cooked mushrooms, moved to same bowl
    Cooked chicken, moved to same bowl
    2 minute blanch beans, moved to ice water
    Boiled broth and wine in wok until reduced.

    I could have thickened sauce more but was to hungry.

    Added everything back to sauce, basically stirred to cover with sauce, served on brown rice which I brought home from restaurant.

    The flavor is amazing! And really quick to make. Arrowroot would work.

  4. I don’t recommend adding flour to thicken it. It’s never a good idea to do that. I am actually not sure why people still do this. Just cook it and it will thicken. I’d also recommend adding 3/4 – 1 cup of the stock and the wine, rather than just 2/3 of each. Otherwise, the meal was fantastic.

  5. Very good!  But a bit too salty for my husband’s and my tast.  I will definitely make again maybe use Mrs. Dash instead of salt and pepper though.

  6. I’m thinking of making this for a large group. I need it to be gluten free. Do you think arrowroot would work instead of flour? Just curious. 

  7. Yum can’t wait to try

  8. Am a big fan of chicken and this chicken marsala looks sooo delicious & yummy also, and this one of my favorite dish till now. Thanks for sharing….!

  9. I love that this only takes 30 minutes to make! I have to try it!

  10. Looks fantastic! Absolutely way better than store bought, need to make this at home!

  11. Looks like a new favorite in our house!

  12. This sauce is to die for- amazing!

  13. Love this for dinner! Love a good comforting dish! Gotta try it!

  14. This recipe is fabulous!! Chicken was tender, mushrooms and sauce was so smooth and tasty! Loved it! This will become a favorite!

  15. Chicken marsala is one of my favorites! Love that it’s made in just 30 minutes!

  16. Chicken marsala is one of my favorite things to order when we go out to dinner. Can’t wait to try making it at home!

  17. WOW! This looks delicious!

  18. This looks amazing! Adding to my must make ASAP list! 

  19. Excellent!!!  I only had 8 oz of baby bella mushrooms that I needed to use, and that was plenty.  Followed rest of recipe exactly.  It was delicious.  Would be a great dish for company.  Once again, Amanda, your recipe did not disappoint.  Thank you for making me look like a good cook!!

  20. This one does not disappoint! Thank you so much for the recipe!

  21. This is pretty amazing!! Made it this morning and split it between our two sets of parents. Hope they enjoyed. Wish it had more sauce. Might double the sauce next time😍 Thanks for a wonderful recipe!!

  22. I made this for dinner tonight, for my mother, son, and I. They are fighting over the leftovers! Tears of joy in myne eyes.

  23. OMG, this recipe is delicious!

  24. This recipe was a hit with my family. My daughter that isn’t crazy about mushrooms even liked it! The chicken was juicy and flavorful and the sauce was spot on. I made it with the asparagus because I had it on hand. My husband would of liked it cooked a little longer.

  25. We made this tonight and it was delicious! It had way more mushrooms than in the photos and it took us longer to make it so when we make it again it will be a weekend night. We must be really slow at the prep work! Very pleased. And, we didn’t serve it on anything; just some green beans as a simple veggie. Great cast iron skillet meal!

  26. So you only cooked your chicken for a total of 6 minutes? That doesn’t seem right unless you pounded your chicken very thin.

    • Hi Denise 🙂 Yes, as mentioned in the recipe, I sliced the chicken breast in half to make cutlets, then pounded them to be 1/4-1/2″ thin. Obviously if you prefer a thicker piece of thicken, you’ll need to adjust cooking times. You can always use a meat thermometer if you’re unsure of your chicken’s doneness.

  27. Made this last night My husband and I loved it. But did not see when or how to add the asparagus.

    • Hi Sunny 🙂 I’m so glad you loved this recipe! I mentioned in the body of the post, as asparagus isn’t really a part of the true recipe, I found some that looked too good at the store to pass up, so I tossed some in the pot. If you wanted to add it like I did, I blanch my asparagus in boiling water for about 2 minutes, then shock them in a bowl of ice water, dry them, then add them to the pan when you cover it and cook it the last two minutes.

  28. Made this tonight for anniversary dinner. It turned out fabulous!

  29. My doctor has me on a low fodmap diet right now, so I’m totally missing mushrooms… you better believe I’ll be making this once my six weeks are up though!

  30. This chicken marsala looks incredible. . I seriously cannot wait to try this!

  31. So hearty and comforting! One of my favorite dishes!

  32. I love that chicken marsala sauce! This looks so delicious with the asparagus–perfect for spring. Can’t wait to try it out!

  33. Mmmmmm…. chicken marsala is a favorite of mine at restaurants! I need to try this at hom!

  34. Seriously my mouth just started watering! I love the flavors of this dish and glad to have a new recipe to try!

  35. Holy guacamole! I’m soooo in love with this! The mushrooms! The saucy goodness! The added asparagus! Just beautiful (thanks to your lovely photos)!

  36. One-pot chicken meals are my favorites, and this sounds absolutely incredible — triple yum!! 🙂

  37. My dad used to always make veal marsala…so many memories!!How nice to have an easy way to make this awesome chicken dish that’s full of flavors!

  38. Chicken marsala is one of my ultimate comfort foods. Love this version and how simple it is!

  39. This looks SO good, delicious and flavorful, perfect for dinner, pinning and sharing, great ingredient choice this month, I love the creativity that everyone has!

  40. This looks so juicy and flavorful. I must make this for dinner soon! I love mushrooms too.