One-Pan Chicken Marsala Recipe
Chicken Marsala is one of those dishes that feels elegant and refined, but in reality, it doesn't require much time, or any fancy ingredients to come together. Thanks to recipe developer Erin Johnson's one-pan chicken Marsala recipe, you can enjoy the rich, creamy dish in just 20 minutes, and it's one that will surely please the whole family. Pair it with pasta, potatoes, or a simple vegetable side dish like sautéed asparagus — you really can't go wrong here.
While this recipe is for chicken Marsala, the Marsala part — which refers to the creamy, Marsala wine-infused sauce — works well with other types of meat. "I love the flavor of Marsala, and you can use this base recipe with any protein," Johnson explains. "My favorite alternative it to make Marsala pork chops." Chicken is a classic protein choice, however, because it pairs exceptionally well with the other components of the dish, including the mushrooms, cream sauce, and fresh parsley garnish. Once you master this recipe, there's no stopping you from expanding your Marsala horizons to pork chops, pasta, or even tempeh.
Gather the ingredients for one-pan chicken Marsala
The main protein here is chicken breasts, and you'll want some that are sliced into 4 thin pieces. For seasonings, you'll need salt, pepper, Italian seasoning, and dried thyme. You'll also need flour, butter, diced onion, minced garlic, and sliced mushrooms to add some flavor to the dish. "You can use any mushrooms that you have on hand," Johnson notes, though you can't go wrong with the classic button mushroom.
Next on the list is chicken broth and Marsala wine, which really makes this dish what it is. Finally, you'll need some heavy cream, along with some fresh parsley to garnish the dish with.
Dredge, and cook the chicken
In a bowl or a shallow plate, mix together the flour, salt, pepper, and Italian seasoning. Then, dredge each piece of chicken in the flour mixture, before adding them to a skillet to brown. You'll want to cook the chicken for 3 to 4 minutes on each side, or until the outside is golden brown, and the inside is cooked through. Because the chicken is sliced thin, it won't take long for it to cook; once it is done cooking, remove each piece from the pan, and set aside.
Build the Marsala sauce
Right into that same skillet, add in the butter, diced onion, and sliced mushrooms. Cook for a few minutes, allowing the vegetables to soften. Then, add in the minced garlic, and cook just until fragrant, which should only take 1 to 2 minutes. Pour in the chicken broth, Marsala wine, and heavy cream. Then, stir in the dried thyme.
Return the chicken to the skillet, and serve
Nestle the chicken breasts back into the skillet, immersing them into the sauce. Allow the dish to continue cooking for a few minutes, so the chicken can warm back up, and the flavors can meld together. Then, sprinkle on some fresh chopped parsley, and serve. "I like to serve this either over pasta, or with mashed potatoes," Johnson suggests. Of course, the dish is also perfectly delicious on its own.
Because this recipe yields 4 servings, it's ideal for a small family, but there's a chance you may have leftovers. "This keeps well in the fridge for up to 3 days," Johnson says.
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon Italian seasoning
- 1 pound chicken breasts, thinly sliced
- 1 tablespoon butter
- 1 onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup Marsala wine
- ¼ cup heavy cream
- ½ teaspoon thyme
- Fresh chopped parsley, for garnish
- Mix together the flour, salt, pepper, and Italian seasoning in a shallow bowl or plate.
- Dredge the chicken in the flour mixture, and then brown in a heavy skillet, cooking for approximately 3 to 4 minutes on each side, or until cooked through. Remove, and set aside.
- In the same skillet, add the butter, onion, and mushrooms. Cook until the onions soften. Add the garlic, cooking until fragrant, about 1 to 2 minutes.
- Pour in the broth, wine, and cream. Stir in the thyme.
- Put the chicken back into the pan, then cook for a few minutes to warm the chicken. Garnish with fresh parsley and serve.
| Calories per Serving | 306 |
| Total Fat | 12.1 g |
| Saturated Fat | 6.0 g |
| Trans Fat | 0.1 g |
| Cholesterol | 111.7 mg |
| Total Carbohydrates | 13.9 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 3.6 g |
| Sodium | 398.4 mg |
| Protein | 29.7 g |
