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Chicken Marsala

Chicken Marsala

Chicken Marsala with crispy pan-fried chicken and baby bella mushrooms sauteed in butter in a savory Marsala wine sauce. Serve over mashed potatoes or with noodles. Perfecto!
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Course: Main Dishes
Cuisine: Italian
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 6 Servings
Author: Tiffany


  • 2 lbs Chicken Breasts, cut into strips
  • ¾ cup + ½ cup All-Purpose Flour
  • 12 oz Baby Bella Mushrooms, sliced
  • cup Marsala Wine
  • 1 ⅓ cup Chicken Broth
  • 3 tbsp Butter
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 tsp Thyme
  • 1 tbsp Olive Oil
  • Fresh Parsley, for topping


  • Cut chicken breasts into strips and dredge in ¾ cup flour that has been seasoned with salt and black pepper.
  • Heat a large pan over medium-high heat with 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 chicken aside.
  • In the same pan, melt butter over medium-high heat. Once melted, scrape up any leftover tidbits from the chicken. Add mushrooms and cook for 5-6 minutes. Season with salt and pepper to taste.
  • Add ½ cup flour to the mushrooms and stir to coat. Slowly pour chicken broth into mushroom/flour mixture until well blended. Add Marsala wine and thyme. Allow to simmer for 5 minutes as sauce thickens, stirring occasionally.
  • Add chicken back to the pan and serve with mashed potatoes or noodles. Top with fresh parsley.

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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 and ⅔ cup chicken broth with 1 cup of Marsala wine.


Calories: 391 kcalCarbohydrates: 13 gProtein: 50 gFat: 14 gSaturated Fat: 6 gPolyunsaturated Fat: 7 gCholesterol: 145 mgSodium: 915 mgFiber: 2 gSugar: 2 g