Easy Chicken Marsala Recipe (2024)

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By: Oriana Romero/Published: /84 Comments

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This Easy Chicken Marsala is one of the easiest dinners ever! It’s creamy, succulent, ultra-flavorful, and easy to pull off. It comes together in about 30 minutes, making it the perfect weeknight meal in my book. Stovetop instructions are also included.

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Easy Chicken Marsala Recipe (4)

Table of Contents hide

1.Easy Chicken Marsala Recipe Highlights

2.Ingredients You’ll Need

3.How to Make Chicken Marsala Step-by-Step

4.Tip To Brown Meat In The Instant Pot

5.Expert Tips To Make Marsala Chicken

6.Storing

7.Serving Ideas

9.More Recipes You’ll Love!

10.Recipe Card 📖

Easy Chicken Marsala Recipe Highlights

This Easy Instant Pot Chicken Marsala is one of the easiest dinners ever! And the best part is that you can make it in your instant pot or stovetop.

Today’s recipe is all about ease. Quick and easy food. That tastes darn good. So, if you’re craving something scrumptious, you’ve come to the right place. A party in your mouth is about to happen.

This chicken recipe is creamy, succulent, ultra-flavorful, and easy to pull off, and it comes together in about 30 minutes, which in my book, makes it the perfect weeknight meal.

Easy Chicken Marsala Recipe (5)

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

You’ll need:

  • Chicken breasts
  • All-purpose flour
  • Salt and freshly ground black pepper
  • Garlic powder
  • Butter
  • Olive oil
  • Mushrooms
  • Shallot
  • Garlic
  • Marsala wine
  • Chicken stock
  • Heavy cream
  • Parsley to garnish

How to Make Chicken Marsala Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

  1. Season The Chicken

    Season all-purpose flour with salt, pepper, and garlic powder. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.

  2. Brown The Chicken

    Brown the chicken on both sides, remove and set aside.

  3. Saute The Veggies & Add The Liquids

    Sauté mushrooms, shallots, and garlic until tender. Add Marsala wine and chicken stock; mix to combine.

  4. Cook

    This step will slightly change depending on if you are using the instant pot or the stovetop. Basically, you have to reduce the sauce, add the chicken and finish thicking the sauce. See the recipe card for details instructions for your chosen cooking method.

Easy Chicken Marsala Recipe (6)

Tip To Brown Meat In The Instant Pot

The trick to brown meat in the Instant Pot is to do it in small batches and not turnuntil they have formed a crust on the bottom, or they will stick.

Expert Tips To Make Marsala Chicken

Cutting your chicken breasts horizontally in half is best if they are too large.

When making savory dishes like Chicken Marsala, dry Marsala is the best option. Sweet Marsala wine is best for desserts, such as Tiramisu.

Cover chicken with foil while you thicken the sauce to keep it warm.

Easy Chicken Marsala Recipe (7)

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Serving Ideas

This Chicken Marsala recipe makes enough creamy sauce to serve over pasta. Mashed potatoes or rice are a good option too. To keep it low carb, serve over cauliflower rice or zucchini noodles!

Frequently Asked Questions

Can You Freeze Chicken Marsala?

Yes, you can! Let the chicken cool completely. Place it in a freezer-safe container and freeze it for up to two months. When ready to eat, thaw in the refrigerator and reheat covered with foil in an oven preheated to 350º F until warmed through for best results.

Can I make chicken Marsala without Marsala wine?

To make Marsala chicken, you need Marsala wine; otherwise, you are making just creamy chicken with mushrooms.

What kind of Marsala wine do I need to make Marsala Chicken?

To make Marsala chicken you need dry Marsala wine. Sweet Marsala wine is best for desserts, such as Tiramisu.

Can I make this recipe over the stovetop?

Absolutely! Follo the instruction in the recipe card below.

Easy Chicken Marsala Recipe (8)

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Recipe Card 📖

Easy Chicken Marsala Recipe (9)

Easy Chicken Marsala

Oriana Romero

This Easy Chicken Marsala is one of the easiest dinner ever! It’s creamy, succulent, ultra-flavorful, and easy to pull off. It comes together in about 30 minutes, which in my book, makes it the perfect weeknight meal.

4.16 from 129 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  • 4 – 5 skinless boneless, chicken breasts
  • ½ cup (70 g) all-purpose flour ,for dredging
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons (42 g) butter
  • 3 tablespoons (45 ml) olive oil
  • 8 oz (250 g) mushrooms ,stemmed and halved
  • 1 shallot ,thinly sliced
  • 3 garlic ,minced
  • 2/3 cup (160 ml) Marsala wine
  • 2/3 cup (160 ml) chicken stock
  • ½ cup (120 ml) heavy cream
  • Parsley to garnish

Instructions

PRESSURE COOKER INSTRUCTIONS:

  • Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4-inch thick. You can also cut the chicken breasts in half horizontally or buy them thinly sliced.

  • Put the flour on a shallow platter and season with a fair amount of salt, black pepper, and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.

  • Turn the Instant Pot ON, select "saute" mode, and adjust the heat to more. When hot, add 2 tablespoons of oil and 2 tablespoons of butter. When melted, Add the 2 – 3 chicken breasts into the pot and fry on each side until golden, turning once. Remove the chicken to a large platter in a single layer to keep it warm. Repeat with the rest of the chicken breasts.

  • Add the remaining oil and butter to the pot. When melted, add mushroom, shallots, and garlic. Cook for 5 – 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste.

  • Add Marsala wine and chicken stock to the pot. Mix to combine. Cook for about 3 – 5 minutes to reduce the wine – scrape any brown bits from the pot into the liquid. Press "cancel".

  • Lay chicken on top of the mushrooms. Secure the lid to the instant pot. Close pressure release valve. Select "poultry" and adjust the cooking time to 10 minutes.

  • When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “cancel”

  • Transfer chicken to a serving plate and cover with foil to keep it hot, if desired.

  • Select “saute” adjust to normal. Add heavy cream; mix to combine. Cook for about 5 minutes, or until the sauce is slightly thickened, stirring occasionally. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

  • Garnish with fresh chopped parsley, if desired. Serve hot.

STOVETOP INSTRUCTIONS:

  • Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4-inch thick. You can also slice the chicken breasts in half horizontally or buy them thinly sliced.

  • Add the flour to a shallow platter and season with a fair amount of salt, black pepper, and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.

  • Heat the oil and 2 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium-high heat. When melted, brown the chicken, turning once, until it is golden and just barely cooked through, about 5 – 6 minutes. Transfer the chicken to a plate and set aside.

  • Add the remaining oil and butter to the skillet. When melted, add mushrooms, shallots, and garlic. Cook for 5 – 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste.

  • Add Marsala wine to the skillet and cook for about 3 – 5 minutes to reduce the wine – scrape any brown bits from the skillet into the liquid. Add the chicken stock and heavy cream; mix to combine. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 – 15 minutes

  • Add the chicken back to the skillet, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 – 3 minutes.

  • Garnish with fresh chopped parsley, if desired. Serve hot.

Oriana’s Notes

STORE: Store leftovers in an airtight container in the refrigerator for up to 4 days.

MARSALA WINE SUBSTITUTES Sherry (best), sweet vermouth, or port (next best). If you have Madeira wine handy, check out my Easy Instant Pot Chicken Madeirarecipe.

NON-ALCOHOLIC OPTION: This sauce is very much based on the Marsala flavors, but if you need to make this without wine, you can substitute the marsala with more chicken stock, in that case, it will be chicken with a creamy gravy.

PRO TIPS:

  • If your chicken breasts are large, it’s best first to cut them in half horizontally before you pound them.
  • When making savory dishes like Chicken Marsala, dry Marsala is the best option. Sweet Marsala wine is good for dessert, such as Tiramisu.
  • Cover chicken with foil while you thicken the sauce to keep it warm.

Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.

Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 622kcalCarbohydrates: 23gProtein: 41gFat: 35gSaturated Fat: 14gCholesterol: 173mgSodium: 349mgPotassium: 966mgFiber: 1gSugar: 5gVitamin A: 750IUVitamin C: 4.5mgCalcium: 38mgIron: 1.9mg

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Course Main Course

Cuisine Italian

Calories 622

Keyword chicken dinner easy instant pot marsala pressure cooker

This recipe was originally published in February 2018. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2023 to make it as helpful as possible!

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Easy Chicken Marsala Recipe (10)Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…

Easy Chicken Marsala Recipe (2024)
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