Easy Chicken Marsala: A 30-Minute Treat


  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour

  • 2 tablespoons olive oil, divided
  • 3 tablespoons unsalted butter, divided
  • 1 shallot, chopped
  • 3 cloves garlic, minced

  • 8 ounces sliced mushrooms (cremini, shiitake, or wild)
  • 1/2 cup dry Marsala wine (or chicken stock)
  • 1 tablespoon sherry vinegar
  • 1/2 cup chicken broth

  • 2 teaspoons chopped fresh thyme or parsley


  1. Prepare the Chicken: Split the chicken breasts horizontally to create thin cutlets. Season with 1/2 teaspoon salt and pepper.
  2. Dredge the Chicken: Coat the chicken in flour.
  3. Sear the Chicken: Heat 1 tablespoon of oil in a skillet and sear the chicken until golden brown on both sides. Transfer to a plate.
  4. Sauté the Vegetables: Add the remaining butter, shallot, garlic, and mushrooms to the skillet. Cook until the mushrooms soften and brown.
  5. Deglaze the Pan: Pour in the Marsala and vinegar and stir, scraping up any browned bits. Let it reduce by half.
  6. Add the Broth: Stir in the chicken broth and simmer for 1 minute.

  7. Return the Chicken: Add the chicken back to the skillet and heat through.
  8. Season and Serve: Sprinkle with thyme or parsley and enjoy immediately.


  • Use a dry Marsala wine for a more savory flavor.
  • If you don’t have Marsala, you can use extra chicken stock or Madeira wine.

  • For a gluten-free version, use a gluten-free flour blend.
  • Serve with mashed potatoes, rice, or a salad.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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