Tender golden chicken, buttery mushrooms, and a velvety wine sauce—all made in one skillet. This Chicken Marsala is weeknight magic in 30 minutes.

The first time I made this, I was trying to impress my in-laws. I needed something that looked fancy... without actually being fancy. 😂

What came out of the skillet was pure comfort: seared chicken, caramelized mushrooms, and a creamy, savory sauce with just enough elegance to make it feel like a special occasion. And the best part? It came together in one pan, in less time than it takes to wrangle everyone to the dinner table.

Now, it’s part of our regular rotation. Whether it’s Tuesday night or date night at home, this one always hits.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (halved lengthwise)

• Salt & black pepper

• 1/4 cup all-purpose flour (for dredging)

• 2 tbsp olive oil

• 1 tbsp butter

• 8 oz cremini or baby bella mushrooms, sliced

• 2 garlic cloves, minced

• 3/4 cup Marsala wine (or dry white wine as a sub)

• 3/4 cup low-sodium chicken broth

• 1/3 cup heavy cream (or half-and-half)

• Fresh chopped parsley for garnish

Instructions

1. Prepare the chicken:
   Pat chicken dry and season with salt and pepper. Lightly dredge in flour, shaking off excess.

2. Sear in skillet:
   Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side, until golden and cooked through. Transfer to a plate.

3. Sauté mushrooms & garlic:
   In the same pan, melt butter. Add mushrooms and cook until browned and tender, about 5 minutes. Stir in garlic and cook for 1 more minute.

4. Deglaze with wine:
   Pour in Marsala wine and scrape up any browned bits. Simmer for 2–3 minutes to let the alcohol cook off.

5. Add broth & cream:
   Stir in chicken broth and cream. Simmer for another 3–4 minutes until slightly thickened.

6. Return chicken to skillet:
   Nestle the chicken back into the sauce. Spoon sauce over the top and simmer 2–3 more minutes until heated through.

7. Serve & garnish:
   Top with fresh parsley and serve hot—amazing over mashed potatoes, cauliflower mash, or pasta!

Sarah’s Tips

• No Marsala wine? Dry white wine or chicken broth with a splash of balsamic vinegar works in a pinch!

• Dairy-free? Use full-fat coconut milk instead of cream (it adds a lovely richness).

• Make it a meal: Serve with roasted green beans or a simple side salad.

Why I Love This Recipe

It’s comfort food with a little class—like slipping on a soft robe and a swipe of lipstick. Fancy enough for guests, easy enough for Tuesday. And the sauce? You’ll want to drink it with a spoon. (No judgment.)

This one’s also perfect for date night at home—or when you just need to feel like a dinner hero with minimal effort.

Nutrition (per serving – serves 4)

• Calories: 430

• Protein: 36g

• Carbs: 10g

• Fat: 25g

• Fiber: 1g

• Sugar: 3g