Stovetop Chicken Marsala with Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts sautéed and simmered in a rich Marsala wine and mushroom sauce for a classic Italian-inspired meal. This italian-inspired chicken ready in about 35 minutes pairs salt, black pepper, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pound 4 boneless skinless chicken breasts to 1/2-inch thickness, then season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Dredge each breast in 1/2 cup all-purpose flour, shaking off excess.
  3. Step 3: Heat 3 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams.
  4. Step 4: Add chicken breasts and cook for 4 minutes per side until golden brown and cooked through; transfer to plate.
  5. Step 5: In the same skillet, add 8 oz sliced cremini mushrooms and 2 minced garlic cloves; sauté for 5 minutes until mushrooms brown and garlic is fragrant.
  6. Step 6: Pour in 3/4 cup Marsala wine and 3/4 cup chicken broth, scraping up browned bits; simmer for 6-7 minutes until sauce reduces and thickens slightly.
  7. Step 7: Return chicken to the skillet and coat with sauce; cook an additional 2 minutes to warm through.
  8. Step 8: Sprinkle 2 tbsp chopped fresh parsley over the dish and serve.

Equipment for this recipe

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Frequently asked questions

How long does Stovetop Chicken Marsala with Mushrooms take to make?

Total time is about 35 minutes (15 min prep + 20 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 Stovetop Chicken Marsala with 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 salt from drying out.

Can I substitute ingredients in Stovetop Chicken Marsala with 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 Stovetop Chicken Marsala with Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Stovetop Chicken Marsala with Mushrooms?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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