Chicken Marsala Recipe | Easy One-Pot Chicken Mushroom Dinner


If you like flavorful one-pot meals, well then, your about to love this easy chicken marsala recipe. Constructed with juicy chicken breasts and delicious mushrooms, this recipe is among the your meals to whip through the normal.

One within the reasons we like to chicken marsala a great deal of would be that it incorporates simple cooking techniques to make a restaurant-worthy meal. Classic concepts which include dredging the chicken in flour to close in moisture and going to wine to deglaze the pan are proven and clear steps that produce impressive leads to the finished dish.

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We also love the flavour profile of chicken marsala thanks to the earthy mushrooms. Chicken marsala?can be a opportunity to utilize your favorite mushrooms, whether that’s porcini, shiitake, or cremini.

One step that you may possibly not do usually inside your cooking routine is flattening out the chicken breasts before cooking them. You’ll require a meat mallet to pound the chicken breasts flat to make sure that they’re thinner all of which will cook quicker.

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An replacement for using the mallet is with a sharp knife and slice from the chicken breasts horizontally, splitting each breast into two thin halves.

The bonus utilizing this type of creamy chicken marsala recipe is that it all fits in place instantly without the need for a pressure cooker. In fact, we recommend avoiding a pressure cooker simply because it only takes about 25 minutes because of this meal to get together. Plus, the flavors are advised during this dish as soon as the ingredients are layered in.

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Cook time: 15 minutes

Prep time: 10 minutes

Idle time:


  • Course

    Main Dish
  • Cuisine



Unit: MetricUS Imperial


  • 4 chicken breasts
  • Salt and pepper
  • 1/2 cup all-purpose flour
  • 2 tbsp olive oil
  • 3 small shallots chopped
  • 1 cup cremini mushrooms sliced
  • 1 tbsp flour
  • 1/2 cup marsala wine
  • 1 cup chicken stock
  • flat leaf parsley


  1. Pound out the chicken breasts to ensure they’re 1/2″ thick, or slice through them horizontally to develop 2 thin halves. Season the chicken breasts with salt and pepper, then dredge in flour.
  2. Add the oil with a large pot as well as heat over medium-high heat. Cook the chicken breasts within this oil, cooking either side for a couple 1/2 minutes. Temporarily transfer the chicken to a plate when you find yourself done.
  3. To the pot, add the shallots and cook on medium-low for a couple of minutes. Add some mushrooms plus a pinch of salt and pepper. Cook for around Five minutes before adding the flour and stirring it in.
  4. After 60 seconds, add some marsala wine, utilizing a wooden spoon to scrape up any bits stuck towards bottom with the pan. Incorporate the chicken stock and produce the combo into a boil over high temperature. Once boiling, minimize the heat to medium-low making sure that it is simply simmering.
  5. Add the chicken back into the pot and cook for as much as 5 minutes, or through to the sauce is often as thick as you wish that it is. Garnish with fresh parsley.

Additional information

Recipe adapted from

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