Easy Chicken Marsala Recipe
Easy Chicken Marsala Recipe is a creamy, sweet chicken recipe that comes together quickly, served with your favorite pasta! Watch the video!
Today I’m sharing a not-complicated delicious Chicken Marsala Recipe for casual entertaining, with your favorite pasta. If you love salmon, you may also want to try my Salmon Mushroom Zoodle Marsala!
Chicken Marsala
It’s good enough for company, and great served with this Quick Easy Green Salad Recipe!
Easy Chicken Marsala Recipe
I can think of several reasons why it’s not easy to host a dinner – we’re too busy, we don’t know what to cook, or we just lack the confidence to invite others into our space (a whole new list of fears).
This simple recipe will hopefully inspire you to get into the kitchen, whip up this delightful Easy Chicken Marsala recipe, cook some pasta, set out a salad – and wah lah!
A true comfort dish!
You’re on your way to easy entertaining, and beautiful hospitality, when you get to share your life with others around the table.
Which Marsala wine is best for chicken marsala?
For this recipe, and any savory recipe, you want to use a dry marsala.
If making a dessert or sweeter recipe, use a sweet marsala!
What ingredients do I need for chicken marsala?
Most recipes are basically the same, but for mine, you need these ingredients:
- Shallots and onions
- Chicken breasts
- Baby bella mushrooms
- Dry marsala cooking wine
- Butter and sour cream
- Don’t forget your favorite pasta! Standard is spaghetti pasta!
Casual Entertaining
We used one of our favorite kitchen pieces, my Le Creuset 3.5 quart brasier (I love the stainless steel one because it’s light enough to add to a dinner board).
This is one of my favorites because it not only holds a lot of food, but it’s also pretty for serving the food on a casual evening!
From the stove to the table! Serve with a side of your favorite pasta!
Easy Chicken Recipe
Sauté the onions and mushrooms, removing them to a bowl.
Then cook the chicken in the same pan (after shaking the chicken in a Ziploc bag with flour, salt, and pepper).
Combine it together, add the marsala, and cook down. Right before serving, garnish with parsley!
Serve over spaghetti pasta!
Beautiful.
Check out my LeCreuset braiser for this recipe! Or try Creamy Garlic Pork Marsala!
Get the Recipe:
Chicken Marsala
Ingredients
- 4 Tbsp. olive oil
- 2-3 shallots, chopped
- 1 large sweet onion, thinly sliced
- 2 garlic, chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 pounds boneless, skinless chicken breasts, sliced thinly
- 24 ounces baby bella mushrooms, sliced
- 1 1/2 cups Marsala cooking wine (dry)
- 2 teaspoons cornstarch
- 1/4 cup cold water
- 1/4 cup butter, melted
- 3/4 cup sour cream
- 2 teaspoons chopped parsley, or cilantro
- 16 ounces linguini pasta, I use DeLallo brand
Instructions
- In a large frying pan or 3.5 quart braiser, heat the olive oil on medium heat; add the shallots, onion and garlic and cook until tender. Remove from the pan into a bowl; set aside.
- Coat the chicken in the flour and salt and pepper (using a Ziploc bag to shake the chicken in). In the same large pot over medium-high heat, add 1 tablespoon of oil and saute half the chicken for 1 to 2 minutes per side until lightly browned. Remove to a plate and keep warm. Repeat with a second tablespoon of the oil and the remaining chicken, removing to the separate plate to keep warm.
- Add the remaining tablespoon of oil to the skillet and stir in the mushrooms. Cook for 5-6 minutes, until tender. Off heat, add in the marsala and cook for 1 minute, scraping any browned bits from the skillet. Pour the sauce into a separate pan.
- Add the chicken back to the pan, placing the onion mixture on top.
- Next, add the cornstarch to 1/4 cup cold water, and whisk until smooth. Pour into the marsala sauce/mushrooms and heat on high, stirring until thick. Add the melted butter; stir. Add the sour cream; stir.
- Pour the marsala sauce over the chicken, onions, and mushrooms in the pot. Bring the chicken marsala to a boil, then gently simmer, covered, for 15 minutes.
- Meanwhile, prepare pasta following package directions, about 11 minutes.
- Garnish the chicken with chopped parsley. Serve over cooked pasta.
Notes
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Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Absolutely delicious! My first time making it. Everyone loved it! Pretty easy to make. I was worried at first making the marsala sauce that I was making it too strong, but it magically comes together once the rest of the ingredients are added. Thank you! This definitely increased my confidence in being a better cook. :-)
thank you Jill :)
Do I drain off the marsala wine after cooking the mushrooms in it?
No!
What a scrumptios dinner recipe!! Thank you! It was sooo goood!
It turned our delicious!! I followed the recipe step by step.
5 stars! This recipe is amazing! I’ve made chicken marsala before and never been impressed but this was restaurant quality. And it heats up great too!
Thank you Rachel, we love this recipe, too!
Can this recipe for Chicken Marsala be made earlier in the day?
Yes!
You mention adding the sour cream right before serving, but then lower down in the recipe section it states adding the sour cream before bringing the sauce to a boil and then simmering for 15 minutes – just want to make sure I do the correct thing, as I am hoping to make this dish for the first time when I have guests over this weekend. Looks delicious!
Sylvia, follow the instructions – ENJOY!
Here is a great way to clean that hard to remove crud on your pot. Fill pan with water, float a Bounce fabric softener cloth in the water. Â Yes! A dryer cloth! Â Soak over night, and in the morning, presto , you’ll be able to just wash it off, like a breeze!
This was wonderful. Thank you for sharing. I had a bit of leftover asparagus that I threw in with the vegetables. It is now in my “Keepers” file.
I started buying these purple sponges because of you Sandy! LOVE them! This recipe looks so comforting and delicious, my kind of entertaining meal for sure.