One Pan Chicken Marsala

You’re staring into the fridge again. Chicken breasts. Mushrooms.

Some wine. It looks like a collection of ingredients destined for a boring Tuesday night. But what if I told you that in under 30 minutes, with a single pan, you could transform these simple items into a restaurant-quality masterpiece?

This isn’t a complicated recipe for chefs in tall hats.

This is your new secret weapon. One Pan Chicken Marsala is the ultimate hack for looking like a culinary genius with minimal effort. Forget about a mountain of dishes.

Forget about complicated techniques. Why spend $30 on a single plate at a mediocre Italian chain when you can make something better at home?

Your weeknight dinner game is about to level up. Permanently.

What Makes This Recipe So Good

This recipe is a triple threat.

First, it’s a one-pan wonder. You sear the chicken, sauté the mushrooms, and build the sauce all in the same skillet. This means flavor layering and easier cleanup.

Your future self, staring at a clean sink, will thank you.

Second, it’s deceptively impressive. Marsala wine creates a rich, complex sauce that feels fancy. Serving this to guests or a date creates the illusion you spent hours slaving over a hot stove.

We won’t tell them it was barely half an hour.

Finally, it’s incredibly forgiving. Overcook the chicken a little? The luxurious sauce will save it.

Don’t have cremini mushrooms? Use what you’ve got. This recipe is built for real life, not a perfect TV cooking show set.

Ingredients

Gather these simple components.

Quality matters most with the wine and the mushrooms.

• Chicken: 2 large boneless, skinless chicken breasts, halved horizontally to make 4 cutlets.
• Mushrooms: 8 oz cremini or baby bella mushrooms, sliced.
• Aromatics: 1 small yellow onion or 2 large shallots, finely chopped; 2-3 garlic cloves, minced.
• Marsala Wine: 3/4 cup. Get a decent dry Marsala, not the sweet cooking wine.
• Broth: 1/2 cup chicken broth, low-sodium preferred.
• Cream: 1/3 cup heavy cream or half-and-half for richness.
• Flour: 1/4 cup all-purpose flour, for dredging.
• Herbs: 1 tbsp fresh thyme leaves or 1 tsp dried thyme; 2 tbsp fresh parsley, chopped.
• Fat: 2 tbsp olive oil and 2 tbsp unsalted butter.
• Seasoning: Kosher salt and black pepper to taste.

Step-by-Step Instructions

1. Prep the Chicken: Pat the chicken cutlets completely dry with paper towels. This is non-negotiable for a good sear.
   

   Season both sides generously with salt and pepper, then dredge each piece lightly in the flour, shaking off any excess.

2. Sear to Perfection: Heat 1 tbsp of olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Once hot, add the chicken. Cook for 3-4 minutes per side until golden brown.
   

   The chicken does not need to be cooked through yet. Remove it to a plate and set aside.

3. Cook the Mushrooms & Aromatics: In the same pan, add the remaining butter and oil. Toss in the mushrooms and onions.
   

   Cook for 5-7 minutes until the mushrooms have released their water and started to brown. Add the garlic and thyme, cooking for one more minute until fragrant.

4. Deglaze Like a Pro: Pour in the Marsala wine to deglaze the pan, scraping up all the delicious browned bits from the bottom. Let it simmer and reduce by about half, which should take 2-3 minutes.
5. Build the Sauce: Stir in the chicken broth and heavy cream.
   

   Bring the sauce to a gentle simmer. Taste it and adjust seasoning with more salt and pepper if needed.

6. Finish the Dish: Return the chicken cutlets and any accumulated juices back to the pan. Simmer everything together for 3-5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
   

   Stir in the fresh parsley right before serving.

Storage Instructions

Let the chicken and sauce cool completely before storing. Transfer it to an airtight container. It will keep in the refrigerator for up to 3 days.

Reheating is key.

Do it gently on the stovetop over low heat. If the sauce has thickened too much, add a splash of chicken broth to loosen it up. Avoid the microwave if you can; it can make the chicken rubbery.

Benefits of This Recipe

The primary benefit is time.

This is a 30-minute meal that delivers maximum flavor with minimal effort. It’s perfect for a busy weeknight when you want something satisfying without the hassle.

It’s also highly adaptable. You can easily double the recipe for a crowd or adjust the ingredients based on what’s in your pantry.

IMO, it’s a foundational recipe that teaches great techniques like deglazing and building a pan sauce.

Finally, it’s cost-effective. A single restaurant portion can cost as much as the entire batch you make at home. You’re paying for quality ingredients, not markup and ambiance.

Common Mistakes to Avoid

Avoid these pitfalls to ensure your Marsala is a hit, not a miss.

• Using Sweet Marsala: This is the biggest error.
  

  Sweet Marsala will make your dish cloying and dessert-like. Dry Marsala is essential for a balanced, savory sauce.
• Crowding the Pan: When searing the chicken, give it space. If you overcrowd the pan, the chicken will steam instead of developing a beautiful golden-brown crust.
  

  Cook in batches if necessary.

• Overcooking the Sauce: Once you add the cream, don’t let the sauce boil vigorously. A gentle simmer is all you need to heat it through and thicken it slightly. Boiling can cause the cream to curdle.

Alternatives

No Marsala wine?

Use a dry white wine like Sauvignon Blanc or Pinot Grigio and add a teaspoon of brandy for depth. You’ll have Chicken Madeira, which is equally delicious.

For a dairy-free version, swap the heavy cream for full-fat coconut milk. The flavor profile will shift, but it will still be creamy and luxurious.

You can also use chicken thighs instead of breasts for a richer, more forgiving protein.

Not a mushroom fan? Blasphemy, but fine. You can use sliced bell peppers or even sun-dried tomatoes for a different texture and flavor.

FYI, you’ll be missing out on the classic earthy flavor, though.

Frequently Asked Questions

Can I make this recipe without alcohol?

Yes, you can. Substitute the Marsala wine with an equal amount of chicken broth mixed with a tablespoon of balsamic vinegar or a teaspoon of vanilla extract. The flavor won’t be identical, but it will provide a similar depth and acidity.

What should I serve with Chicken Marsala?

This dish is fantastic over a bed of pasta, creamy mashed potatoes, or polenta to soak up all the delicious sauce.

A simple side of roasted asparagus or a crisp green salad balances the richness perfectly.

How do I know when the chicken is cooked through?

The safest way is to use an instant-read thermometer. The chicken is done when it reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut into the thickest part of one cutlet; the juices should run clear, with no pink color.

Can I freeze Chicken Marsala?

It’s possible, but not ideal.

The cream-based sauce may separate and become grainy upon thawing. If you must freeze it, expect some textural changes. Reheat it very slowly on the stovetop, stirring frequently.

Final Thoughts

One Pan Chicken Marsala is more than a recipe; it’s a strategy.

It’s the blueprint for turning ordinary ingredients into an extraordinary meal with shocking efficiency. This dish proves that great cooking isn’t about complexity—it’s about technique and a few quality ingredients.

Stop thinking of it as just dinner. Think of it as your go-to move for winning weeknights.

Now go grab that skillet. Your new signature dish is waiting.

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