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Delicious One Pan Chicken Marsala dish served with mushrooms and herbs

One Pan Chicken Marsala

A delicious one-pan meal featuring juicy chicken, earthy mushrooms, and a rich non-alcoholic Marsala sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless chicken breasts, trimmed and patted dry Choose medium-thickness breasts or butterfly thicker ones.
  • to taste Salt Fine sea salt for clean seasoning.
  • to taste Pepper Freshly cracked black pepper for clean seasoning.
  • 2 tablespoons olive oil Extra virgin for flavor, regular works for high-heat searing.
For the Sauce
  • 8 ounces mushrooms, sliced Cremini or baby bella are great for deeper flavor; slice to about 1/4 inch.
  • 3 cloves garlic, minced Fresh garlic delivers the best aroma.
  • 1 cup Marsala wine Use a non-alcoholic Marsala or a savory substitute.
  • 1 cup chicken broth Low-sodium preferred.
  • 2 tablespoons butter Unsalted butter for a silky finish.
  • to taste Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Season chicken breasts with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat.
Cooking
  1. Add chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove from skillet and set aside.
  2. In the same skillet, add mushrooms and garlic. Sauté until mushrooms are softened.
  3. Pour in Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze.
  4. Return the chicken to the skillet, reduce heat, and let simmer for 10-15 minutes until chicken is cooked through.
  5. Stir in butter until melted and the sauce is well combined.
  6. Garnish with fresh parsley and serve.

Notes

Serve with mashed potatoes, pasta, or creamy polenta. Properly stored leftovers can last 3-4 days in the refrigerator.