Pan-Seared Chicken Marsala with Prosciutto and Cremini Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and simmered in a rich Marsala wine sauce with savory prosciutto and earthy cremini mushrooms. This italian-inspired paleo (paleo) ready in about 35 minutes pairs (6 oz each) chicken breasts, prosciutto slices, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.0 (13 ratings) Prep: 10 min Cook: 25 min Serves 2 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each), season both sides with 1 tsp salt and 1/2 tsp black pepper. Wrap each breast with 2 slices of prosciutto, pressing gently to adhere.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the wrapped chicken breasts and sear for 4 minutes per side until golden and nearly cooked through; remove and set aside.
  3. Step 3: In the same skillet, add 8 oz sliced cremini mushrooms and 2 minced garlic cloves, sauté for 5 minutes until mushrooms soften and release their moisture.
  4. Step 4: Pour in 1/2 cup Marsala wine and 1/4 cup chicken broth, scraping the bottom of the pan to lift any browned bits. Add 6 fresh sage leaves and simmer the sauce for 4 minutes until it thickens slightly.
  5. Step 5: Return the chicken breasts to the skillet, spoon sauce over them, and cook for an additional 3 minutes until chicken reaches an internal temperature of 165°F and the sauce coats the chicken.

Frequently asked questions

How long does Pan-Seared Chicken Marsala with Prosciutto and Cremini Mushrooms take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Marsala with Prosciutto and Cremini Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken Marsala with Prosciutto and Cremini Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Marsala with Prosciutto and Cremini Mushrooms for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Marsala with Prosciutto and Cremini Mushrooms paleo?

Yes — this recipe is tagged paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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