Homemade Chicken Marsala

This Homemade Chicken Marsala is made in one pan with just a few simple ingredients! Ready in 30 minutes, it really doesn’t get easier or more flavorful than this.

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I love this Homemade Chicken Marsala because I feel like there is some misconception that restaurant-style dinners are hard or time consuming to make.

It is not at all, and while this version keeps things stress-free (yes, I know we aren’t all professional chefs!), it’s glossy and savory and a hit with anyone who tries it.

It’s cozy, and inviting, and tender, and the perfect dinner for when you just need a meal that feels impressive. (It’s all about treating yourself, right?)

Why You’ll Love This Recipe

This dish keeps things simple while delivering deep flavor in every bite.

Rich sauce: Marsala wine blends with cream and stock for a smooth finish.

Tender chicken: Light flour coating keeps the meat juicy and soft.

One pan dinner: Fewer dishes make cleanup easy.

Restaurant feel: The flavors taste polished without complicated steps.

Weeknight friendly: The cooking time stays manageable even on busy days.

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Ingredients

For the Chicken and Sauce:

• 1 1/4 lbs chicken breast, sliced thin
• 1/4 cup all purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp onion powder
• 2 tbsp olive oil
• 1 tbsp unsalted butter

For the Marsala Sauce:

• 8 oz brown button mushrooms, sliced
• 2 garlic cloves, minced
• 3/4 cup reduced sodium chicken stock
• 3/4 cup dry Marsala wine
• 1/2 cup heavy whipping cream
• 2 tbsp fresh parsley, chopped

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Step by Step Instructions

1. Prepare the Chicken

Start by slicing the chicken breasts into even pieces so they cook evenly. Season both sides with salt, black pepper, and onion powder. Lightly coat each piece with flour, shaking off any excess. This coating helps the sauce cling later.

2. Brown the Chicken

Heat olive oil and butter in a large skillet over medium heat. Add the chicken in a single layer and cook until golden on each side. Remove the chicken and set it aside while keeping the skillet hot.

3. Cook the Mushrooms

Add mushrooms to the same pan and stir gently. Let them release moisture and turn golden. Add minced garlic and cook briefly until fragrant. Keep everything moving so the garlic stays soft.

4. Build the Sauce

Pour Marsala wine into the skillet and stir while scraping up browned bits. Let it simmer until slightly reduced. Add chicken stock and continue simmering until the liquid thickens slightly.

5. Finish with Cream and Chicken

Stir in heavy cream and return the chicken to the skillet. Let everything simmer gently until the sauce thickens and the chicken warms through. Finish with fresh parsley and adjust seasoning if needed.

Serving Suggestions

Homemade Chicken Marsala pairs beautifully with simple sides. Creamy mashed potatoes soak up the sauce perfectly. Buttered pasta also works well and keeps the meal comforting. Steamed green beans add a fresh bite that balances the richness. When I serve this for guests, I place the skillet right on the table since the sauce always gets attention.

Tips and Variations

• Slice chicken evenly so cooking stays consistent.
• Use a wide skillet so the sauce reduces evenly.
• Let the sauce simmer gently to keep it smooth.
• Add extra mushrooms for a heartier texture.

Frequently Asked Questions

Can I use chicken thighs?

Yes, though cooking time may increase slightly since thighs stay thicker.

Does Marsala wine taste sweet?

Dry Marsala gives a balanced flavor without overpowering sweetness.

Can this dish reheat well?

Yes, gentle reheating on low heat keeps the sauce creamy.

What helps thicken the sauce?

The flour coating and reduction both help create a rich texture.

Final Thoughts

Homemade Chicken Marsala feels comforting, elegant, and deeply satisfying. The tender chicken and silky sauce come together without fuss, making it perfect for both weeknights and special dinners. I love how this recipe turns simple ingredients into something that feels thoughtful and warm. Once it hits the table, it rarely leaves leftovers.