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...
You really need more great reviews for this recipe. Delish &Easy! Thank you for sharing :)
Hi Sandy. Â Recently, I can no longer view your videos within recipes. Â As an example I clicked on today’s email regarding Chicken Marsala, clicked on the recipe, and can see the photo of the video, the ad plays, but the recipe video will not play. Â This has occurred for about the last month or so. Â I don’t have problems with other recipe videos. Â I also note you are now using Mediavine. Â Could it have something to do with that? Â Is anyone else have difficulty? Â Thank you. Â Love your recipes.
Hi Linda. I’ve used MV for years! We don’t see a problem. Can you try again?
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.
Amazing and flavorful dinner! I will be making this for my family this fall!
Oh I think I need those scrubbers. It’s wonderful that you can use it on enamelled surfaces!
What stops me is having to clean up. I’m afraid I’m terribly messy and even the thought of having people over gives me anxiety.
And wow – those sponges look great! I’ll have to buy a pack for my husband, the dish washer. :D
I’m the same way… love just putting out some pans and salad and read and cheese (oh and wine) and just going to town. I haven’t had chicken marsala in years but it used to be a favorite when I ate meat.
Marsala me everything, but especially chicken and mushrooms. Welcome back!
Thanks Heidi. I agree .. marsala anything … I love, too!
I usually use the excuse that the house needs to be sparkling clean to have guests over (which means guests would never come over!). LOVE meals you can just place on the table and guests can serve themselves! I’ve never attempted chicken marsala but yours looks phenomenal – pinned!
I’m in love with the Extreme Sponge!! and this recipe sounds wonerful Sandy!
Thanks, Cheryl! I’ve got my kids using it now, too :)
Can you recommend a Marsala wine? When I have made Chicken Marsala in the past it never tasted quite right. I used a dry Marsala purchased at a nice wine shop, but the flavor was not the same as restaurant quality. What do you mean by “cooking Marsala?” Sweet or dry? Thank you, love your blog!
I usually use Holland House Marsala, Carol. :)
Use a cooking wine not drinking wine.
I love Chicken Marsala! I’m going to have to give this a try soon.
Thanks, Karen! :)
My biggest factor for not entertaining more often is worrying about what I should make for dinner. I tend to overthink everything. The Chicken Marsala would definitely be a great choice:-)
Hi, Debi. I’ve been there, too. Which is why I resort to salmon so much! It’s easy, only takes 12 minutes to cook, and I don’t have to think much about it. :)