Easy Chicken Marsala Recipe

Andrea Castrovillari | Cooking with Mamma C

This Easy Chicken Marsala with Mushrooms will knock your socks off! A company-worthy main dish ready in 30 minutes.

I’ve been eating a version of this Easy Chicken Marsala with Mushrooms my whole life. Except, I only knew it as Mom’s “chicken with wine and lemon.”

As kids, my brother and I would stand on one side of our kitchen peninsula (the counter came up to my neck) and watch Mom pound chicken breast cutlets, flour them and sauté them in her electric skillet. We’d anxiously await the moment when any stray bites of hot, tender chicken would be available for the taking, before she added the lemon and wine.

Easy Chicken Marsala Photo

It was one of life’s simple pleasures.

So, when I told Mom I wanted to publish a Chicken Marsala recipe and asked if she knew how to make it, she chuckled.

“What do you think the chicken with the wine is?” she laughed. “You can add mushrooms, if you want.”

Oh. This is what happens when your Mom’s from Italy. You grow up eating restaurant-quality meals like it’s no big deal.

Easy Chicken Marsala Picture

Mom always uses a sweet cooking wine instead of Marsala, and I’ve substituted whatever I had on hand a couple times. But I used the real thing for these photos.

Marsala is brownish-red and tastes similar to Port, according to my wine-making hubby. It’s often served with dessert. I went ahead and poured some Marsala in the glasses you see in the photos, so you can get a sense of what it looks like.

This dish is easy to make, especially if you buy thin, boneless, skinless chicken breasts and already-sliced mushrooms. (Just make sure you choose mushrooms without too much dirt.) Dinner will be ready in 30 minutes and requires only one pan.

Easy Chicken Marsala Image

Like Mom, I don’t use any shallots or garlic in my Chicken Marsala. The wine, lemon, butter and oil provide plenty of delicious flavor. And, unlike American versions of this dish, there’s no broth in this recipe.

This is company-worthy stuff, folks. You’ll be amazed.

It goes great with rice, potatoes or Creamy Parmesan Polenta. If you’ve got time, it’d be fabulous with this Baked Risotto with Asparagus and Spinach.

Easy Chicken Marsala Pic

For a low-carb option, serve it with Cauliflower Rice Caprese. And, if you really want a special meal, this Easy Chicken Marsala can follow a course of Homemade Manicotti. Wear your stretchy pants.


Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!


We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!


Easy Chicken Marsala Recipe

    4 Servings


For the Chicken:
  • 1/3 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 1 1/3 pounds Boneless Skinless Chicken Breast, thin
  • 1 tablespoon Salted Butter
  • 1 tablespoon Olive Oil
  • 1/4 cup Marsala Wine
  • juice of 1/4 Lemon
For the Mushrooms:
  • 16 ounces White Mushroom, sliced
  • 2 tablespoons Salted Butter
  • 1/8 teaspoon Salt, plus extra to taste
  • 1/8 teaspoon Black Pepper, heaping
For Garnish:
  • Fresh Parsley, optional


  1. Clean your mushrooms by placing them in a colander and running them under a light spray of water. Use a vegetable brush to gently scrape off any dirt. Pat the mushroom slices dry with a paper towel.
  2. In a dinner plate, stir together your flour with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. Line a large cutting board with plastic wrap. Place your chicken breasts on the plastic and cover them with another sheet of plastic wrap. Pound the breasts with a mallet or skillet to thin them further and tenderize them.
  4. Using a fork, transfer one piece of chicken to your flour mixture.
  5. Flour both sides of the chicken, patting the flour onto the chicken with the back of your fork.
  6. Transfer your floured chicken to a plate. Continue flouring the remaining breasts.
  7. In a large skillet (cast iron works great if you have one) melt one tablespoon of butter and one tablespoon of oil over high heat.
  8. Add your chicken breasts in a single layer. (They should fit, but if not, cook them in two batches.) Sauté the chicken over high heat until golden brown on the first side. (It should take 2-4 minutes.)
  9. When the first side is done, flip over the chicken to brown the other side. It should take a couple minutes.
  10. Pour your wine over the chicken and squeeze on your lemon juice. Cook for a couple more minutes, flipping the chicken over one more time to coat it in the sauce.
  11. Turn off the heat and remove the cooked chicken to a serving platter, leaving the pan juices in your skillet. Cover the chicken with foil.
  12. Turn on the heat to medium high and add 2 tablespoons of butter to your skillet to melt.
  13. Add your sliced mushrooms and spread them out in the pan.
  14. Sprinkle on your 1/8 teaspoon of salt and heaping 1/8 teaspoon of pepper.
  15. Cook the mushrooms until most of their liquid evaporates, stirring occasionally. It could take up to 10 minutes. Taste a mushroom to see if it’s cooked. If needed, add more salt and pepper.
  16. Serve the chicken topped with the mushrooms (and pan juices). Garnish with snipped parsley, if desired.
  17. Store leftovers in the refrigerator for 3-4 days.


Source: Cooking with Mamma C. Based on my Mom’s version, but she never measures anything.
Cooking with Mamma C. Based on my Mom’s version, but she never measures anything.
Cooking Method:
, , , , , , ,
Related Recipes:
Italian Recipes, Easy Dinner Recipes, Dinner Recipes, Chicken Recipes, Mushroom Recipes, Wine Recipes, Simmered Recipes, Family Meals and Snack Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Andrea Castrovillari
Source: Cooking with Mamma C. Based on my Mom’s version, but she never measures anything.
Recipe Yields: 4 servings
Prep Time: 13 minutes
Cook Time: 17 minutes
Total Time: 30 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 119
Calories 329

% Daily Value*
Total Fat 15g
  Saturated Fat 6g
Sodium 614mg
Total Carbohydrate 11g
  Dietary Fiber 0g
  Sugars 1g
Protein 32g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Andrea Castrovillari

About Andrea

Andrea, the content creator behind Cooking with Mamma C, can’t imagine life without homemade Italian meals. Neither can we! That's why she's our Italian fanatic!

Show Comments