Easy Chicken Marsala
Chicken Marsala is an impressive, easy-to-make, and flavorful Italian recipe from Sicily. You’ll be amazed by the rich flavor! My husband is of Sicilian descent, and we cook a lot of Italian meals. This is a great alternative to red sauce when you’re craving pasta. I’ve been making variations of this recipe for years, and I’ve finally developed my own recipe for it. Serve with toasted garlic bread and a vegetable side (steamed broccoli is a favorite) or salad.
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
For the Sauce
Pre-Prep: Doing these things ahead of time will make the cooking process so easy!!
  1. Slice mushrooms if not pre-sliced. Place in a separate bowl. Trim extra fat/skin from chicken breasts; slice into strips or bite-sized pieces, or if you like, cook full breasts. If using full breasts, pound until the thickness is consistent across the breast. I prefer small pieces. Place in a separate bowl.
  2. Mince fresh parsley; set aside
  3. Pour Marsala into a separate cup
  4. Add cornstarch to chicken stock and stir til dissolved
  5. Put flour and seasonings in a pie plate or pan; mix with a fork to blend.
  6. Set aside a plate with a paper towel to drain chicken after cooking.
  1. Melt butter on low-to-medium heat (or heat olive oil) with garlic powder in a skillet
  2. Add the mushrooms and sauté til browned and liquid is absorbed; remove from heat. The mushrooms will continue to cook later in the sauce, so be sure not to over cook.
  1. Add olive oil to a skillet and heat on medium. Move your flour pan and chicken pieces close to the skillet. When oil is heated, coat each chicken piece in flour, using a fork. Coat each piece thoroughly and shake excess flour. (Discard leftover flour)
  2. Add each piece to the skillet in a clockwise manner, so you’ll know which order to flip each piece. Add more olive oil if needed while cooking, but just a little at a time; you want to end up with almost no oil in the pan.
  3. Cook chicken about 3 minutes on each side, or until golden; flip pieces in order. When all pieces are cooked, place them on a plate with a paper towel to drain and set aside.
  1. Prepare pasta according to box instructions. Add 1 tablespoon olive oil and 1-2 teaspoons sea salt or kosher salt to water. If using fresh pasta, wait until sauce is done to prepare, since it doesn’t take as long to cook. While the pasta is cooking, you can make the sauce.
  1. Use the same skillet you used for the chicken. There should be very little oil left; if there’s more than the picture, remove excess with a paper towel. Otherwise, your sauce could come out oily.
  2. Add the mushrooms and 1 teaspoon fresh minced garlic (or more, if you like!) and lightly saute over medium heat.
  3. Stir chicken stock/cornstarch mixture again and pour over mushrooms.
  4. Add marsala wine to the mixture. Stir well.
  5. Increase heat to medium high, stirring regularly. Sauce will thicken. When sauce has reached thickened state, reduce heat to low or turn off if you’re ready to serve.
  1. Drain pasta completely, and add to dish. I prefer deep bowls or plates, as this is one saucy dish! Place chicken on top of pasta.
  2. Ladle the sauce over the chicken and pasta.
  3. Garnish with parsley (optional).
  4. Buon apetito!

Share this: