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A large black bowl with gold rim filled with fettuccine noodles, a chicken cutlet that's golden brown, mushrooms, and Marsala wine sauce. Fresh parsley leaves sit on top of the food. A small wooden bowl sits next to the large black bowl and and is filled with chopped parsley leaves. An orange plaid napkin sits at the top of the photo next to the black bowl. The background is dark brown wood.

One-Pot Pan-Seared Chicken Marsala

Tiffany
One-pot pan-seared chicken Marsala with crispy chicken and mushrooms sautéed in butter with a savory Marsala wine sauce. Serve over mashed potatoes or pasta.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Italian
Servings 6 Servings
Calories 433 kcal

Ingredients
  

Chicken

  • 4 Chicken Breasts
  • ½ cup All-Purpose Flour
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper

Marsala Wine Sauce

  • 12 ounces Baby Bella Mushrooms sliced
  • ⅔ cup Marsala Wine
  • 1 ⅓ cup Chicken Broth or Chicken Stock
  • ¼ cup All-Purpose Flour
  • 6 tablespoons Butter
  • 1 teaspoon Thyme
  • 1 tablespoon Olive Oil
  • Fresh Parsley for topping

Instructions
 

  • Butterfly chicken breasts and tenderize with a mallet. Dredge in ½ cup flour that has been seasoned with salt and black pepper.
  • Heat a large pan over medium-high heat with a drizzle of olive oil. Once hot, cook chicken for 5-7 minutes, flipping halfway through, until no longer pink in the center and golden on the outside. Season with salt and pepper to taste. Set aside. Can be sliced into strips if preferred.
  • In the same pan, melt 3 tablespoons of butter over medium-high heat. Once melted, scrape up any leftover tidbits from the chicken. Add mushrooms and cook for 5-6 minutes until tender. Season with salt and pepper to taste. Set aside.
  • Add 3 tablespoons butter to the same pan and melt. Add ¼ cup flour and stir. Slowly whisk chicken broth into the flour mixture until well blended. Add Marsala wine and thyme. Allow to simmer for 5 minutes as the sauce thickens, stirring occasionally.
  • Add chicken back to the pan and serve over mashed potatoes or pasta. Top with fresh parsley.

Notes

Want to double the sauce?
The most I ever mix of the wine sauce is a 2:1 ratio of chicken broth to Marsala wine, and I never add more than that.
However, if you are doubling the recipe mix slightly less wine:
Mix 2 ⅔ cup chicken broth with 1 cup of Marsala wine.

Nutrition

Calories: 433kcalCarbohydrates: 23gProtein: 37gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 127mgSodium: 674mgPotassium: 911mgFiber: 1gSugar: 3gVitamin A: 412IUVitamin C: 2mgCalcium: 31mgIron: 2mg